I think know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies! 
Midnight Whoopie Pies (printable recipe at bottom of post) 1 box Dark Chocolate Fudge Cake Mix (DuncanHines) 1 small box Chocolate Fudge Instant Pudding Mix 1/2 cup Flour 1/3 cup Vegetable Oil 3 Eggs 1 cup Water Black Food Color
Filling 3 oz Warm Water 2 1/2 tablespoons Meringue Powder 1/2 teaspoon Cream of Tartar 1 pound Confectioners Sugar 
Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner’s sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.
yield: 2 dozen Author: The Freshman Cook print recipe
prep time: 30 MINS cook time: 9 MINS total time: 39 mins
Cookies
- 1 box Dark Chocolate Fudge Cake Mix
- 1 small box Chocolate Fudge Instant Pudding Mix
- 1/2 cup Flour
- 1/3 cup Vegetable Oil
- 3 Eggs
- 1 cup Water
- Black Food Color
Filling
- 3 oz Warm Water
- 2 1/2 tablespoons Meringue Powder
- 1/2 teaspoon Cream of Tartar
- 1 pound Confectioners Sugar
- Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
- Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
- Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
- Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner’s sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
- Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
- You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.
I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean:
