What we have here is a whoopie pie recipe that’s been passed down for generations. Only after obtaining the consent of her Great Aunt was Charli—our event coordinator extraordinaire—able to divulge this delicious recipe for “Black Moon” whoopie pies to the world. And we can say from personal (tasty, tasty) experience that these are serious pies: flavorful, moist, and powerfully chocolate-y in just the right ways.
To illustrate their whoopie power, Branch—a brewer who’s not known for giving out praise—called them “the best whoopie pie [he’s] ever eaten.” High praise!
We’d also recommend enjoying these beauties with a bottle of St. Klippenstein, our belgian-style bourbon barrel-aged strong stout. It’s a tasty, boozy combo.
Cake:
1/2 Cup Crisco
1 Cup Sugar
1 Egg
1 Cup Milk
1 Teaspoon Vanilla
2 Cups Flour
1/2 Cup Cocoa
1 1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
1 1/2 Tsp Salt
Directions:
Preheat Oven to 425. Cream the Crisco and sugar, then add an egg and mix. Add milk and vanilla mix well.
Sift dry ingredients together, then mix in with wet ingredients.
Drop spoonful-sized dollops of dough on ungreased cooking sheet.
Bake 7-8 mins
Filling:
1/2 Cup Crisco
1 Cup Powdered Sugar
1 Cup Fluff
1/2 Teaspoon Vanilla
Directions:
Cream Crisco and Sugar. Add the fluff and vanilla—add milk as needed. Combine two halves of chocolate bun with ~1/2 inch layer of filling.
Enjoy!
