Are you ready for some footbaaaaaall? It's Superbowl week which means I will be featuring Superbowl dessert recipes ALL WEEK LONG in preparation for the big game. Most people think of Superbowl grub as wings, chips, dips and beer. But I'm keeping it sweet, and these football whoopie pies are the perfect sweet treat to serve at your Superbowl party this Sunday!
I found that the best way to make the football shape for the cakes was to use a football shaped cookie cutter to trace the football shape onto parchment paper with a pencil. Just flip over the parchment so your cake batter doesn't touch the pencil and then scoop your batter into the football outline. That way all your football cakes bake up to the same size and you can easily sandwich them together!
Football Whoopie Pies
3 tablespoons shortening
5 tablespoons unsalted butter, softened1 cup sugar
1 large egg1 cup milk5 tablespoons cocoa2 1/4 cups flour1/2 teaspoon baking powder1 teaspoon baking soda2 teaspoons vanilla1/2 teaspoon salt
Preheat oven to 350°. Cream together shortening, butter and sugar. Add egg and vanilla, beating well until blended. In a bowl whisk together the flour, cocoa, salt, and baking soda. Slowly beat in the flour mixture, alternating with milk, until blended. Using a football shaped cookie cutter, trace football shape onto parchment paper (you should get 9 footballs onto each piece). Flip over the paper, then scoop batter onto parchment into the traced football shapes. Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.
Cream Cheese FrostingIngredients:1 stick (8 tablespoons) unsalted butter, room temperature12 ounces cream cheese, room temperature1 pound (4 cups) confectioners sugar1 teaspoon pure vanilla extract
Instructions:With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
Assembly:Fill a piping bag fitting with a star tip with your cream cheese frosting. Flip one of your Chocolate Whoopie Pies over so the bottom is facing up. Starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. Gently press the bottom side of another whoopie pie on top, creating a “sandwich”. Use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.