Reese's® Peanut Butter Chocolate Whoopie Pies
Go from zero to whoopie (pies) in no-time flat!
By now we all know that “whoopie pies” are a bit of misnomer. They’re not pies at all. They’re luscious, soft little sandwich cakes filled with frosting. I love to eat them (and can eat quite a few by myself!) but I’ll admit, I find the scratch-made versions very labor intensive to make. It’s easily an all-day endeavor. Many of the scratch recipes I’ve made call for resting the batter, then chilling the batter, and that’s before you pipe and bake the batter! And even after that you have to fill the cakes. That seems like a little too much time between me and heavenly whoopie pies.
This shortcut version goes from zero to whoopie in a little over an hour. Using Betty Crocker’s Reese’s Cupcake Mix is so convenient. You’re even provided a piping bag with which to pipe the batter! The baked chocolate pie shells (ahem, cakes) are so moist and fluffy, but sturdy enough to hold a generous amount of peanut butter-cream cheese filling.
To get started, place the contents of the chocolate cake mix packet in a large bowl.