These Black Velvet Whoopie Pies with Orange Buttercream are perfect for Halloween! (And semi-homemade which means easier for you!)
I found this recipe through McCormick. When I think about McCormick I have visions of highly organized pantry’s with shelves lined with every imaginable spice and extract flavor and food color. Visions of happily smiling children and husband sitting around the table as I carry over the perfectly seasoned pot roast while wearing my heels and pearls.
Clearly I am fantasizing. About spices. And food coloring. And it’s not the first time.
I love the simplicity of black and orange for Halloween. I love that this treat could not be easier… yet it has a big impact. I love that I made them while most of my kids were napping so that no one knew how many there really were and I had to explain to no one why I ate 13 at once.
I now have such a deep affection for the Whoopie Pie I wrote it a little poem.
Whoopie, whoopie, in the form of pie
I love the site of you in my eye
In my belly you will soon be
Cause you are delicious.
I think I should stick to baking.
I have never made a whoopie pie before. I don’t know whats wrong with me? Its basically the most awesome perfectest invention ever.
- 1 package 15 1/4 to 18 1/4 ounces German chocolate cake mix
- 1/2 cup water
- 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 3 tbsp. McCormick® Black Food Color
- 3 eggs
- 1 tbsp. McCormick® Pure Vanilla Extract
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups confectioners' sugar
- 1 jar (7 ounces) marshmallow cream
- 1/2 tsp. McCormick® Pure Orange Extract
- 1/2 tsp. McCormick® Red Food Color
- 1/2 tsp. McCormick® Yellow Food Color
Preheat oven to 350°F. Beat cake mix, water, cocoa powder, oil, food color, eggs, and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. (You are ONLY using the ingredients I have listed, not following the directions on the box of cake mix.)
Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Whoopie pies will spread so avoid crowding them on the baking sheet.)
Bake 8 minutes or until whoopie pies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Beat all ingredients in a medium bowl with electric mixer on medium speed until light and fluffy. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.