If you love cupcakes then you will adore these pies!! Whoopie Pies are really cupcakes in sandwich cookie form. The Whoopie Pie is also known as black moon, black-and-white, or "BFO" for Big Fat Oreo. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin or gingerbread cake, with a sweet, creamy filling or frosting sandwiched between them.
It's our BakeAlong time of the month and the theme is Whoopie Pies. BakeAlong is twice a month bloghop, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
Made these pies last weekend to satiate the sweet cravings of my now-addicted-to-bakes (& cakes) household. After gorging on Chicken-Sukha and Chicken Malwani Curry, immediately the next query was "Whats for dessert?". Well they were in for a treat coz I had made these chocolate discs earlier in the morning and only the frosting was needed to be made. Quickly whipped up the vanilla-buttercream frosting and whoopie, the pies were ready!
Saee (my most loyal customer :D) really loved these moon pies and well my 1 1/2 year old, Ira was just happy licking the cream off the pies. Actually I over filled them but hey no one's complaining :D.
Chocolate Whoopie Pie
Adapted from Joy of Baking
Ingredients:
230 grams all purpose flour
75 grams cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
170 grams unsalted butter, room temperature
150 grams caster sugar
1 egg, room temperature
1 teaspoon vanilla extract
60 ml buttermilk
120 ml lukewarm strong coffee or lukewarm water
Vanilla filling:
110 grams unsalted butter, room temperature
115 grams icing sugar, sifted
1 1/2 teaspoon vanilla extract
120 ml light corn syrup
Method:
Preheat the oven to 190 degree Celsius. Line two baking sheets with parchment paper.
Sift together flour, cocoa, baking powder, baking soda and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Add vanilla and again beat it.
In a small measuring cup, mix the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the creamed butter in three instalments, starting and ending with the flour mixture. Drop heaping tablespoons of batter onto the prepared baking sheets (you may have to do this in two batches, depending upon the oven size), spacing them 2 inches apart. With moistened fingers, smooth the top of the cookies.
Bake for 9-10 minutes. Remove from the oven and let cool completely before filling them with cream.
For the filling, beat the butter until soft and creamy. With the mixer on low speed, gradually add the icing sugar. Increase the speed to high and beat until light and fluffy (3-5 minutes). with the mixer on low speed add the vanilla extract and slowly drizzle in the corn syrup. Continue beating until the filling looks like soft mayonnaise.
To Assemble:
Take one cookie and spread it liberally with the filling (or you can pipe it) on the flat side of the cookie. Top with another cookie. Get ready to lose yourself in the melting goodness of chocolate and cream. Yum yum!!
Please visit my other blogger friends for a whoopielecious treat!!
It's our BakeAlong time of the month and the theme is Whoopie Pies. BakeAlong is twice a month bloghop, hosted by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake for Happy Kids.
Made these pies last weekend to satiate the sweet cravings of my now-addicted-to-bakes (& cakes) household. After gorging on Chicken-Sukha and Chicken Malwani Curry, immediately the next query was "Whats for dessert?". Well they were in for a treat coz I had made these chocolate discs earlier in the morning and only the frosting was needed to be made. Quickly whipped up the vanilla-buttercream frosting and whoopie, the pies were ready!
Saee (my most loyal customer :D) really loved these moon pies and well my 1 1/2 year old, Ira was just happy licking the cream off the pies. Actually I over filled them but hey no one's complaining :D.
Chocolate Whoopie Pie
Adapted from Joy of Baking
Ingredients:
230 grams all purpose flour
75 grams cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
170 grams unsalted butter, room temperature
150 grams caster sugar
1 egg, room temperature
1 teaspoon vanilla extract
60 ml buttermilk
120 ml lukewarm strong coffee or lukewarm water
Vanilla filling:
110 grams unsalted butter, room temperature
115 grams icing sugar, sifted
1 1/2 teaspoon vanilla extract
120 ml light corn syrup
Method:
Preheat the oven to 190 degree Celsius. Line two baking sheets with parchment paper.
Sift together flour, cocoa, baking powder, baking soda and salt.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and beat well. Add vanilla and again beat it.
In a small measuring cup, mix the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the creamed butter in three instalments, starting and ending with the flour mixture. Drop heaping tablespoons of batter onto the prepared baking sheets (you may have to do this in two batches, depending upon the oven size), spacing them 2 inches apart. With moistened fingers, smooth the top of the cookies.
Bake for 9-10 minutes. Remove from the oven and let cool completely before filling them with cream.
For the filling, beat the butter until soft and creamy. With the mixer on low speed, gradually add the icing sugar. Increase the speed to high and beat until light and fluffy (3-5 minutes). with the mixer on low speed add the vanilla extract and slowly drizzle in the corn syrup. Continue beating until the filling looks like soft mayonnaise.
To Assemble:
Take one cookie and spread it liberally with the filling (or you can pipe it) on the flat side of the cookie. Top with another cookie. Get ready to lose yourself in the melting goodness of chocolate and cream. Yum yum!!
Please visit my other blogger friends for a whoopielecious treat!!
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