Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling. Take a moment to savor those words and let them fully sink in. These Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling may just be everything you have ever dreamt of … and more. Imagine breakfast all rolled up into one decadent, handheld sandwich of oatmeal, smokey bacon, and maple syrup. It’s as epic as it sounds, and you totally need this in your life.
Oatmeal Whoopie Pies with Maple Bacon Filling
Makes about 24 two-inch whoopie pies
(from Whoopie Pies: Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes)
4 tablespoons unsalted butter, at room temperature
1/2 cup (packed) brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not fast-cooking), separated into 3/4 cup and 3/4 cup
3/4 cup all purpose flour
1/2 cup baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
Maple Bacon Buttercream Filling
4 thick strips bacon, cut into 1/4 inch dice
1/2 cup (1 stick) unsalted butter, at room temperature
2-3 cups confectioners’ (powdered) sugar
3 tablespoons heavy (whipping) cream
1 tablespoon sour cream
1 tablespoon vanilla extract
1 tablespoon maple syrup
1/8 teaspoon maple flavoring
1/2 teaspoon salt
- Preheat the oven to 350°F.
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, granulated sugar, and brown sugar at medium speed until light and fluffy and smooth.
- Beat in the eggs one at a time.
- Add the vanilla, and beat until light and creamy. Set aside.
- In a food processor or blender, process 3/4 cup of oatmeal until it resembles whole grain flour.
- Transfer the ground oatmeal to a medium bowl and add the remaining 3/4 cup of oatmeal, flour, baking soda, cinnamon, and salt. Stir well to combine.
- Add the oatmeal mixture to the butter-sugar mixture, and beat on low speed until just combined. Do not overmix.
- Using a spoon or a cookie scoop, drop about 1 tablespoon of batter onto the prepared baking sheet, making sure to leave at least 2 inches between each scoop of batter.
- Bake one sheet at a time for 8-11 minutes or until the cakes begin to brown.
- Remove from the oven and let cool on the cookie sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
- In a medium skillet, cook the bacon over medium heat until crisp.
- Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain and cool.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar on low until combined.
- Add the heavy cream, sour cream, vanilla extract, maple syrup, maple flavoring, and salt, and beat on low until smooth.
- Using a wooden spoon, stir in the bacon bits until just combined.
Assembling the whoopie pies
- Spread the filling onto the flat side of one of the cakes using an offset spatula, knife, or spoon.
- Top it with another cake, flat side down. Very lightly press down.
- Repeat with the rest of the cakes and filling.
Note: I store these in the refrigerator so that they stay as fresh as possible.