Now, I didn’t have any sour cream so I substituted with organic vanilla yogurt. I don’t know if this was my problem, but all of my “pies” turned out flat.

I couldn’t figure out why, so I came up with the idea of putting the batter into my cupcake pan. I piped the batter in the bottom of each of the cups in the pan, just enough batter to completely cover the bottom but of course in a thin layer and baked them this way. I found that I needed to bake them for less time in the cupcake pans.

But, they came out exactly how I wanted them to look!

They’re very nice, they’re moist and banana-y. I’m not a huge cream cheese fan, so that put me off slightly, but I do think that these whoopie pies are a nice treat. I’m interested now in making the original whoopie pies, pumpkin whoopie pies, and my own idea of cherry whoopie pies (chocolate pies with cherry filling).

I didn’t use all of my flat pies, just the one pictured above to show you what I meant by “flat pies”. I have leftover filling so I think I might try to use that as a filling in chocolate cupcakes later this week.