How fun are these? I make mini whoopie pies every Halloween.
Every year I try a different flavor for the filling: cinnamon, maple, eggnog, butterscotch, bourbon [Ed. Note: HELLO.] and this year, apple cider. This may be my favorite yet.
The secret ingredient to this filling is boiled apple cider. If you haven't heard of bottled boiled apple cider, don't worry, I didn't either until last year. It's a good product to have in your arsenal.
Ordered it online from King Arthur Flour www.kingarthurflour.com/shop/items/boiled-cider-1-pint and I've used it for muffins, cookies, cakes, pie, and it makes a great glaze for meats when mixed with whole grain mustard.
King Arthur Flour describes their boiled cider as "magically capturing the intense, robust flavor of just-picked apples, preserving it in liquid form." Couldn't agree more.
Kids love them, and adults do too (have passed them around on trays of finger foods and they were the hit of the night).
These little mounds of goodness hold well in the fridge for up to three days. Great for make-ahead parties.
Know there are many who despise the word "moist," but I will use it here, because the cookie part is, well, moist...and flavorful. All the autumn flavors packed into one tiny little mouthful of goodness: pumpkin, cinnamon, nutmeg, clove, and apple cider.
Adapted from: Every Day with Rachel Ray (Whoopie Pies); Marbled, Swirled, and Layered by Irvin Lin (Apple Cider Cream Cheese Filling).
Number of servings: makes approximately 12-14 whoopie pies (with tablespoon scoop) and 20 whoopie pies (with teaspoon scoop).
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.