Soy Nog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle

Filled with cinnamon and chocolate frosting, these soy nog whoopie pies from VegNews reader Diana Chow will bring a smile to all your holiday guests.

These holiday-inspired whoopie pies are fun, festive, and delicious. Topped with a sweet chocolate drizzle, they will disappear quickly, just as they did at the VNHQ.

Makes 10 pies

What You Need:

For the Soy Nog Whoopie Pies:

  • 1 cup soy nog
  • 1 teaspoon apple cider vinegar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup vegan margarine
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 tablespoons vegan yogurt

For the Cinnamon-Chocolate Cream Cheese Filling:

  • 2 cups powdered sugar
  • 1/4 cup vegan margarine
  • 1 cup vegan shortening
  • 1/2 cup vegan cream cheese
  • 1 tablespoon ground cinnamon
  • 1/4 cup cocoa powder

For the Chocolate Drizzle:

  • 1/4 cup soymilk
  • 1/4 cup agave
  • 1 cup vegan chocolate chips

What You Do:

  1. For the whoopie pies, in a small bowl, whisk together soy nog and vinegar until nog curdles. In a medium bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Set aside. Preheat oven to 350 degrees.
  2. In a large bowl, mix together margarine and sugar until smooth. Add vanilla to curdled soynog and stir. Combine wet and dry ingredients and stir. Add vegan yogurt and mix until smooth.
  3. Onto baking sheets, place two-inch scoopfuls of dough, with ample space in between each scoop. Bake for 15 minutes. Let cool completely on wire racks before filling.
  4. For the filling, in a large bowl, beat powdered sugar, margarine, shortening, and cream cheese together until fluffy. Add cinnamon and cocoa powder. Using a large spoon or a pastry bag, drop a generous amount of frosting onto one cookie and press another cookie gently on top. Repeat with all cookies.
  5. For the chocolate drizzle, in a saucepan over medium heat, heat soymilk until boiling. Once boiling, reduce heat to low, add agave and chocolate chips and whisk until smooth and shiny. Using a pastry bag or spoon, drizzle on top of assembled cookies.

Check out all of our 2011 VegNews Holiday Cookie Contest Winners!
First PlaceChocolate Sugar Cookies Iced with Crushed Candy Cane Topping by Celeste Hill
Second PlaceVegan Rugelach by Lisa Peterson
Third PlaceCinnamon & Chocolate Linzer Cookies by Jess Nadel
Honorable MentionSoynog Whoopie Pies with Cinnamon-Chocolate Cream Cheese Topped with Chocolate Drizzle by Diana Chow

More Recipes

7 Vegan Sandwich-and-Tea Pairings for a Spring Tea Party

Celebrate spring with a delectable afternoon menu of finger sandwiches and tea blends.
Read More »

Raw Mango Basil Sorbet {Recipe}

This light, sophisticated sorbet will impress your friends—even if you’re not an expert in the kitchen.
Read More »

Strawberry-Vanilla French Toast {Recipe}

Aromatic, sweet, crisp, and totally indulgent—this French toast is a weekend brunch must-have.
Read More »

Vegan Savory Waffle with Vegetable Ragout and Cheddar Fondue {Recipe}

Up your brunch game with this bright and colorful waffle.
Read More »

Charred Falafel Burger {Recipe}

Classic falafel is reimagined as a hearty, fragrant burger perfect for picnics and outdoor grilling.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »