Honestly, I’ve never really been a fan of whoopie pies. The ones I’ve tried in the past have usually amounted to nothing more than crumbly, burnt-chocolate cake rounds filled with gritty, overly sugared globs of frosting. Even so, when I saw this blog post for Spiced Cider Whoopie Pies on A Beautiful Mess, I knew I’d probably found a whoopie pie that could change my mind.
There isn’t just one specific ingredient that sets this recipe apart. There are many. I love Elsie’s idea of using cream cheese as the base for the frosting instead of the traditional mix of butter and marshmallow cream. Bye-bye sugary filling! Hello luxurious spiced cream. Then there’s the sour cream used in the batter recipe, which guarantees those apple studded cookie-cakes will be tender and moist. Contrary to what the title might make one think, there isn’t actually any spiced cider in these treats, but the combination of fragrant cinnamon, nutmeg and cloves mimics those flavors, turning an old classic into a revamped autumn dessert.