Double Chocolate Whoopie Pies

You know how when you get something new, you just have to try it right then and there?

I've always been like that.  I get a present, a gift, a whatever, and I just have to do something with it as soon as possible.  Like, I actually have to.  If I don't, I get all antsy and feel like I'm missing something.  I'm not kidding.

So recently I got a whoopie pie pan as a gift.  I bet you know where this is going.

You would not believe how fast I raced into my kitchen.  Seriously, I had already made, photographed, and eaten something within 24 hours.

But there was a reason for the eating part.  Other than my weird gift accepting habit, I mean.  The whoopie pies I made were fantastic.  Knock your socks off amazing.  No way they're healthy good.  Worth a third serving delicious.  So yummy I had to call up the person who gave me the pan and thank them for a good 10 minutes.

And I hate talking on the phone.

Double Chocolate Whoopie Pies
For Cake:

• 2/3 cup spelt flour
• 1/3 cup whole wheat flour
• 1/3 cup extra dark cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• pinch salt
• 1 tsp vanilla extract
• 2 1/2 tbsp honey
• 1/3 cup plain yogurt (soy works fine)
• 1/2 cup applesauce or mashed banana (of using all applesauce, you may have to adjust sweetener)
• 1 tbsp balsamic vinegar
• 1/2 cup milk

For Filling:

• 3/4 cup black beans (if from a can, rinse very well)
• 1 tbsp nut butter of choice (I used peanut butter)
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract
• 1 tbsp extra dark cocoa powder
• 2 tbsp milk
• 1 tbsp maple syrup
• 1/4 cup chocolate chips

Preheat oven to 350F.  Mix together flours, cocoa, baking soda, cinnamon, and salt from cake ingredients in a medium bowl.  In another bowl, combine vanilla, honey, yogurt, applesauce/banana, and vinegar (from cake ingredients).  Pour wet ingredients into dry and mix as best you can.  It will be dry.  Stir in 1/2 cup milk until a smooth, but thick batter forms.  If you have a whoopie pie pan, spread about 1 tbsp of batter into each cup.  If not, drop about 1 tbsp of batter onto a greased baking sheet (spread into a circle if necessary).  Continue until all batter has  been used.  Bake for 7 minutes, or until cakes have risen and are no longer wet (baking times may very depending on whether or not you have a whoopie pie pan).
While cakes are baking, make the filling.  Combine all ingredients for filling except chocolate chips in a food processor.  Blend until smooth.  You don't want any bean clumps remaining.  Add chocolate chips and pulse only until incorporated.  When cakes are ready, spread frosting on one cake and top with another.  Repeat until no cakes are left.  Store Whoopie Pies in fridge.

Enjoy!

Revisited Recipe of the Day:

Crazy Ingredient Brownies