I’ve Been Makin’ Whoopie

with this guy. . . . . . 



I saw Gesine’s recipe for Whoopie Pies the other day and immediately stood up and removed butter from my fridge. I’m suggestible like that. The only changes I made were to use dark chocolate (because I didn’t have a good bittersweet one around!) and then when I tasted the cookie they were so rich (and delicious!) I decided to go with a less sweet cream cheese frosting instead of the 7 minute one she suggests. They were terrific! 

Whoopie Pies

 

Adapted from Gesine at Confections of a Closet Master Baker

3 cups all purpose flour

1 teaspoon salt

1 tablespoon baking powder

1 ½ cups unsweetened cocoa powder

2 sticks unsalted butter (room temperature)

2 cups sugar

2 eggs

1 teaspoon vanilla

1 ¼ cups non-fat buttermilk

¾ cup hot water

2 ounces bittersweet premium baking bar, cut into small pieces and melted in the water. (I used dark chocolate)

2 cups Ghirardelli's semi-sweet MINI chips

Preheat oven to 375 degrees.

Whisk together flour, cocoa powder, baking powder and salt in a large bowl and set aside.

Add chocolate to the hot water and set aside for it to melt.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  

Scrape down bowl and add eggs one at a time, mixing until fully incorporated.

Combine buttermilk and chocolate mixture and alternate this mixture with the flour mixture until all elements are incorporated.  

Whisk quickly on high to insure perfect distribution.

Stir in the mini chocolate chips.

On a parchment lined cookie sheet and using a large ice cream or cookie scoop, place cookies onto parchment lined baking pans, 12 per pan.  

Bake for 15 minutes or until the cake springs back when gently touched.

Pipe a generous dollop of frosting onto half the Whoopies and sandwich with the remaining cookies.  These will keep up to 2 days in an airtight container.

 

Cream Cheese Frosting

2 sticks of butter, room temperature

8 ounces of cream cheese, room temperature

4-6 cups of powdered sugar, sifted

1 teaspoon almond extract

1 tablespoon of vanilla

In the bowl of your mixer, beat the butter and cream cheese together. 

Sift in the sugar and mix on low until incorporated.

Add the vanilla and almond and mix well.