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Whoopie pies are a classic Amish dessert often packed for school children. They consist of two small cakes sandwiched with frosting, making them the perfect portable treat. Our sugar free Whoopie Pies are sandwiched with a fudgy sweet potato frosting that is a match made in heaven with the TruEats Dutch Chocolate cake.
1 Package TruEats Dutch Chocolate Muffin & Cake Mix
½ cup TruEats Zero Calorie Premium Sweetener
1 cup Low-fat Greek Yogurt (or plant based yogurt of choice)
⅛ cup Milk (or plant based milk of choice)
¼ cup Vegetable Oil
1 Tbsp Vanilla Extract
1 large Sweet Potato, baked until very tender
2 cups Sugar Free Dark Chocolate Chips
1 cup Milk (as needed to thin the frosting)
Preheat the oven to 350˚F and line 2 large sheet trays with parchment paper.
Whisk together the Muffin & Cake Mix and Sweetener in a large bowl.
Whisk together the Yogurt, Eggs, Milk, Oil and Vanilla in a separate bowl.
Mix the wet ingredients with the dry ingredients and blend until smooth. (the batter will be quite thick).
Scoop or Pipe the mixture into uniform 1.5 inch circles onto the parchment lined trays. (The batter will spread so be sure to leave 2 inches of space between each cake. Aim for 6-8 cakes per tray. )
Chill the piped batter for 15 minutes before baking (this will decrease spread in the cakes).
Bake the cakes for about 15 minutes or until they are firm to the touch and spring back when pressed.
Remove the cakes from the oven and allow them to cool completely before sandwiching two cakes with frosting for the classic Whoopie Pie.
Mix the baked Sweet Potato with the Chocolate until light and fluffy using a hand mixer or whisk. (If your potato is freshly cooked, the residual heat should melt the chocolate. Alternatively, prepare the potato ahead of time and melt the chocolate chips in the microwave before mixing the two together).
Thin the frosting as necessary, using up to 1 cup of Milk until you achieve a smooth, spreadable texture.
Pipe or spread the frosting between 2 baked and Whoopie Pie shells and enjoy!
*For vegan recipe, use egg replacer and plant based milk and yogurt.