Father’s Day Bowtie Whoopie Pies
I love a chocolate and peanut butter flavor combination for Father’s Day- as much as my husband loves bright and fun ties and bowties! I decided this Father’s Day to make him a fun treat that celebrates him – and tastes great. These Chocolate and Peanut Butter Whoopie Pies are accented with fun modeling chocolate ties and bowties- and are a breeze to make, thanks to a few Wilton staples from Jo-Ann Fabric and Craft Stores.
I love these fun ties so much- and if you’re truly in a pinch, you could simply make these to top store bought cookies or cupcakes- though the recipe for these manly whoopie pies below is not one you will want to miss! And best of all, they are totally easy to make!
For This Project, You’ll need:
Wilton Easy Release Cake Spray
Wilton Candy dough, in various colors
A sharp knife or fondant cutter
First off, we need to make the yummy whoopie pies! There are two recipes here for these fun little sandwiches full of creamy peanut buttery frosting- one for the cake-like cookie, and one for the frosting. They are sinfully rich- but light and fluffy- which make a perfect treat for chocoholic dads.
I love using the Wilton Whoopie Pie pan for these- it makes the process so much faster and easier.
Chocolate whoopie pie recipe:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 4 tablespoons unsalted butter, softened
- 1/4 cup vegetable shortening
- 1/2 cup granulated sugar
- 1/2 cup packed dark-brown sugar
- 1 large egg
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
Preheat oven to 375 degrees.
Add butter, shortening and sugars to stand mixer, and cream with the paddle attachment until smooth.
Add the egg and beat the mixture for about 3 minutes, until it is fluffy.
Add the flour slowly, scraping down the sides as you go, until fully combined.
Spray whoopie pie pan with cake spray- this makes removing the whoopie pies much easier.
Fill cake cavities ¾ way full- you don’t want them to spill over.
Bake until springy and a toothpick inserted into the middle comes out clean.
Let cool completely on a wire rack.
Peanut Butter Filling:
- 2/3 cup natural, creamy peanut butter
- 8 tablespoons (1 stick) unsalted butter, softened
- 3/4 cup confectioners’ sugar
- Fine salt
In a stand mixer, whip together ingredients until soft and fluffy- about 5 minutes.
When cakes are completely cooled, add filling to the bottom of a whoopie pie cake, and then top with another – making a sandwich shape. Repeat until all are assembled.
Add a small dot of frosting to the top of each assembled whoopie pie for the tie decoration to be “glued” to.
To make the ties and bowties:
Slowly work candy molding form the package. It will feel quite hard initially- I like to break off small bits and squish them in my hand to soften them up quickly. They need to be very soft to be workable, so keep kneading them until pliable.
When pliable, made small fist sized balls, and flatten them out with your hand. Roll out to ¼” thickness.
Add dots or stripes in a contrasting color and roll with light pressure over them to add a pattern to your candy melts.
Cut long, thin strips (about 1 ½” thick and 5 inches long), and keep the patterned side face down.
Pinch the middle of the strip in.
Fold ends into the middle of the strip, pinching the ends into the middle where you already pinched inwards. Smooth to create a perfect bowtie!
To make a plain necktie, cut a long strip and then cut out a triangle shape at the end to give a tie shape. I then lay a small thin strip over the top to represent the tie knot. Add any stripes or dots you’d like!
Add to the top of the whoopee pie, and enjoy!