Easter Whoopie Pies: Bunny Style

Chocolate Easter Whoopie Pie: Bunny Style

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Chocolate Easter Whoopie Pie: Bunny Style
Easter Whoopie Pies: Bunny Style

This is a product review, recipe, what-is and how-to all rolled into one post. It sort of just took off in a completely different direction that usual, and that’s ok.

Mainly because I really didn’t like this recipe. It’s so very meh.

Weird, I know, to post a recipe I didn’t like, but this is so much more than a  recipe.

I decided to delve into the world of Whoopie Pies.

What are Whoopie Pies you ask?

They are two dome shaped pieces of cake that you sandwich together with frosting or a other creamy filling between.

It is thought that the Berwick Cake Company of Boston was the first to start making them commercially,around 1926.

How can that be bad?

Well. Wilton’s recipe that came with the bunny tin was not what I wanted. Sorry Wilton, but I expected something so much more chocolately and cakey.

This is the recipe I tried:

  • 1/2 cup (1 stick) butter, softened
  • 1 cup firmly packed brown sugar
  • 1 egg1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Preheat oven to 350°F and either spray or grease the tins.

Beat butter and sugar  until light and fluffy, about 3 minutes. Add in the egg and vanilla; beat until well combined.

In another bowl, sift together the dry ingredients. . Add half the dry ingredients into the butter mixture and mix on low speed. When they are combined completely, add the buttermilk.

Mix on low speed until all ingredients are just incorporated, then add the remaining dry ingredients. Mix on low till just barely combined.

Bake for 8-10 minutes or until the top of the cake springs back when touched and then allow the cakes to cool a couple of minutes in the pans.

To assemble the pies spread some  filling on one cake and sandwich with another cake.

batter of Whoopie Pies Bunny Style ready for baking

It was gooey. It was impossible to put into the tins. I had to spread it out with my fingers, not easy as pie. I couldn’t even pipe the batter in, now THAT is too gooey!

They baked up all right, though, the pan is adorable!

So.

Recipe = meh.

Pan- OMG so cute I want to scream.

Bunny Style Whoopie Pies in a cooling rack

The texture of the cakes was good but the taste was not what I wanted. I used a good quality cocoa, real butter and vanilla, I have no idea what went wrong, unless the recipe I  guess, is just not that good.

Whoopie Pies have been described as Devil’s Food cake-like, this is not even close!

I used my lemon buttercream icing left over from my Lemon Ruffle Cake, and that saved the day, taste-wise.

Chocolate Easter Whoopie Pie: Bunny Style

The pan itself is easy to use, makes adorable shapes and is so perfectly adorable for Easter.

It does only 12 at a time, so you have to have patience and make quite a few batches if you are looking to make a substantial amount.

You could also make cookies, just simply press the batter into the cavities.

Bunny Style Whoopie Cookies and Bunny shape cookie tin

I wasn’t that creative in my decorating, you could have far more fun.

I foresee better, more chocolate and traditional round Whoopie Pies in my baking future, with a whippier filling.

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Easter Whoopie Pies: Bunny Style

Cutie pie Easter Whoopie Pies
5 from 1 vote
Chocolate Easter Whoopie Pie: Bunny Style
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Course
Dessert
Cuisine
pies
Servings
12
Calories
237
Author
Karlynn Johnston

Ingredients

  • 1/2 cup butter softened
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and either spray or grease the tins. 
  2. Beat butter and sugar until light and fluffy, about 3 minutes. 
  3. Add in the egg and vanilla; beat until well combined. 
  4. In another bowl, sift together the dry ingredients. 

  5. Add half the dry ingredients into the butter mixture and mix on low speed.
  6. When they are combined completely, add the buttermilk. 

  7. Mix on low speed until all ingredients are just incorporated, then add the remaining dry ingredients.
  8. Mix on low till just barely combined. 

  9. Bake for 8-10 minutes or until the top of the cake springs back when touched and then allow the cakes to cool a couple of minutes in the pans. 

  10. To assemble the pies spread some filling on one cake and sandwich with another cake.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Calories: 237kcal, Carbohydrates: 36g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 301mg, Potassium: 157mg, Fiber: 1g, Sugar: 18g, Vitamin A: 290IU, Calcium: 67mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. A Canadian Foodie says

    Well, if you are not just the MOMMY of the century!!! Building a new home AND making Easter Bunny whoopie pies! I want to be one of your children! OH, happy days!. These would be cool in savory form, too!
    🙂
    Valerie

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