I can hardly believe it’s the end of January already! And that The Big Game is quickly approaching. Whether you love football or hate football, you’ll probably find yourself surrounding a flat screen on Sunday. Chatting. Eating. And hoping that your team gives you something to cheer about. Or that the commercials come back on soon! However you enjoy The Big Game, every party needs a dessert. It can’t all be about the hot wings and chips. And football-shaped bites of cake sound perfect to me! Chocolate cake sandwiched together with fluffy cream cheese icing. Now that is what you call a touchdown. You’ll score big with this super recipe, shared with us by Lauryn Cohen of Bella Baker. Are you ready for some Football Whoopie Pies?
Lauryn Cohen of Bella Baker shares a tip on how to make any dessert ready for The Big Game:
“The laces piped on to the Football Whoopie Pies can be piped onto a variety of desserts, whether it’s cupcakes, brownies or a chocolate cake. Simply place white frosting into a piping bag fitted with a small round tip, pipe one long horizontal line, and then pipe small vertical lines intersecting through the long horizontal line. This is an easy way to transform your ordinary desserts into Super Bowl ready creations!”
Football Whoopie Pies
Football shaped chocolate whoopie pies to celebrate the big game!
- Total Time: 2 hours
- Yield: 14 Whoopie Pies 1x
- Category: whoopie pies
- Cuisine: cake
For the Chocolate Cake:
- 2 ¼ cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (3 ounces) shortening
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 cup whole milk
For the Cream Cheese Frosting:
- 4 ounces unsalted butter, room temperature
- 12 ounces cream cheese, block style, room temperature
- 1 pound (4 cups) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Make the Chocolate Cake:
- Preheat oven to 350°. Line two baking trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat shortening and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl.
- With the mixer on low, add egg and vanilla. Mix to combine.
- Slowly add the flour mixture, alternating with milk, until blended.
- Using a cookie scoop, drop onto baking sheets. Then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football.
- Bake 10 to 12 minutes, or until firm. Cool on racks then fill with filling, below.
Make the Cream Cheese Filling:
- 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.
Assemble the Whoopie Pies:
- 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.
- Butter can be substituted for shortening.
- If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Bring to room temperature again before using.
Keywords: football whoopie pies
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