Chocolate Whoopie Pies

I promised I’d share this recipe this week. When I asked last week, most people in my Facebook Group wanted Golden Ginger Kisses. Then I felt guilty for all those that wanted Chocolate Whoopie Pies.

These are pretty easy to make. My grandson of 10 said “They’re perfect, Nan, not too sweet but really chocolatey with an amazing buttercream that makes the flavour pop” How cool is he? I’m teaching him well. The things he says sometimes make me laugh. He loves watching cooking shows with me on the TV.

Ingredients for this Whoopie Pie recipe

• Dutched Cocoa: This is a product that has been alkalised. Dutching is a process rather than where the cocoa was produced, confusing I know. I’m sure you’ve all tasted cocoa that’s bitter, Dutched cocoa is not. Check the labels on the packs at the supermarket. You want Dutched or alkalised.
• Coffee powder: You won’t taste the coffee, but if you leave it out, your whoopie pies won’t taste really chocolatey.
• Buttermilk or sour cream: it’s up to you, but I’d prefer one of these rather than plain yoghurt.
• Flaked salt: I love flaked salt and unsalted butter for all cooking and baking. If you don’t use unsalted butter, then leave out the salt in this recipe. Unsalted butter gives you control over how much salt you want to add, and if you add flaked salt, it will give a wonderful flavour. Try it, you’ll see.
• Everything else is fairly common in this recipe.

Are Whoopie Pies easy to make?

I’ve said they’re a medium difficulty, but once you know these tips, they’re actually pretty easy.

• Don’t over-process the batter.
• Keep the batter cool or refrigerate prior to baking; this helps them keep their shape.
• I use a baby ice cream scoop or piping bag to portion on the baking tray
• Don’t overbake; it’s a kind of sponge batter; we want them soft. They’re done as soon as you can gently press your finger on the surface, and the sponge springs back.
• I use a baking mat or baking paper for these; even though my trays are non-stick, they’re much easier to get off something thin that you can lift and peel off the base.

Here’s an image of the ice cream scoop I use.

I’ve used the little one on the left. As you can see, it’s around 2 cm in diameter.

Chocolate Whoopie Pies

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au

Whoopie Pies are a delight, and the addition of cocoa powder and coffee gives them a great chocolate taste.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Difficulty Medium

Course Afternoon Tea, Biscuits, Cookies, Lunch Box Treat

Cuisine American

Servings 26

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix or Stand Mixer

Ingredients

  

1x2x3x

• 300 g plain flour
• 50 g sifted “Dutched” cocoa powder See the notes in my post
• 1 tsp coffee powder instant See the notes in my post
• 1 pinch salt Faked a big pinch
• 1 tsp bicarbonate of soda
• 160 g brown sugar
• 125 g butter unsalted at room temperature for stand mixers small cold cubes for TM owners
• 330 g buttermilk or sourcream
• 1 tsp Vanilla extract
• 1 egg

Instructions

 

Thermomix Method:

• Preheat oven to 170°c fan and line your baking trays.
• Weigh the plain flour, cocoa, coffee powder, salt, Bicarbonate of soda and brown sugar into the TM bowl set 5 seconds/speed 6.
• Weigh in the small cold cubes of butter, and set for 20 seconds/speed 6
• Weigh in the egg, buttermilk and vanilla and mix for 20 seconds speed 6
• Scrape down the sides of the TM bowl, and mix again for 5 seconds/speed 5
• Portion out teaspoon sized blobs of batter onto your trays and bake. My oven only took 8 – 10 mins to cook through.

Conventional Method:

• Preheat oven to 170°c fan and line your baking trays.
• Use an electric beater to cream the butter, sugar and vanilla until pale and fluffy.
• Beat in the egg till *cleared. Stir in the cocoa and bicarbonate of soda until well combined.
• Fold in the flour and buttermilk alternatively in batches until the mix is cleared and smooth.
• Portion out teaspoon sized blobs of batter onto your trays and bake. My oven only took 8 – 10 mins to cook through.

Notes

“Cleared” is Pastry Chef speak for fold or mix until all the ingredients are thoroughly mixed through, leaving no unmixed portions behind.

I used a buttercream to fill these whoopie pies; you won’t need a full recipe; just half will be fine.  Any leftover buttercream can also be frozen.  It’s great to have a bit on hand to fill cookies.