Chocolate Football Whoopie Pie's with Chef Master Extra Dark Cocoa Powder

The Super Bowl is only a few days away, and with all of the tailgates & watch parties, these little football Whoopie pies are sure to be the MVP. 
I used ChefMaster's new Extra Dark Cocoa Powder in my already delicious Chocolate Cake recipe, and it gave the perfect kick to the flavor & color. 

These fun treats are family friendly, and are sure to be a winner at any gathering. 
To complete the look of these Whoopie Pies, I used ChefMaster Liqua Gel Food Colors Sky Blue + Royal Blue & Lemon Yellow + Leaf Green for the Seattle Seahawk Colors. And Navy Blue + Royal Blue & White to match the New England Patriots Colors.

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Tools Needed:
Stand Mixer or Hand Mixer
Piping Bags
Football Cookie Cutter 
Cookie Sheets 
Parchment Paper
Small Bowls (for frosting)
Rubber spatulas 
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Whoopie Pie Recipe:

Ingredients:
3 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1/2 cup Chef Master Extra Dark Chocolate Cocoa Powder
1/2 cup Dutch processed cocoa powder
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 Cup Hot Water
1/2 cup of Semi-Sweet Chocolate Chips

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Instructions:

1. Preheat oven to 330 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3 baking sheets with parchment paper
8. Divide the batter into piping bags
9. Pipe Football shoes onto the cookie sheets, tap the sheets on the counter 2-3 times to release any extra air bubbles.
10. Place in oven and bake for 11-13 minutes OR until the Whoopie Pies are stable and don't sink when you touch the tops. Test the doneness by tapping the whoopie pies with your pointer finger very lightly. They should feel sturdy.
11. Let the whoopie pies cool on the cookie sheets for 30-45 minutes.
12. While they are cooling, make your Butter Cream frosting. If you'd like to color the frosting like I did, divide the frosting into smaller bowls and apply a few drops of the desired color. My favorite food coloring is Chef Master Liqua Gel Colors.
13. Divide the frosting into piping bags, and set aside.
14. Once your whoopie pies are cooled off completely, pipe your desired amount of frosting on to one of the insides of the whoopie pie, and then sandwich it with another piece,
15. Put the filled whoopie pies in the freezer for 10-15 minutes to stabilize.
16. Once done, take out of freezer, pipe football designs on top of one of the sides, and put back into freezer for another 5-10 minutes to stabilize the frosting.​

​Vanilla Buttercream Frosting Filling Recipe

​Ingredients:
2 Cups Room Temperature, Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp Clear Vanilla Extract
1/2-1 C Heavy Cream
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INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.