CHOCOLATE WHOOPIE PIES

I love a whoopie pie.  They are so versatile and can be made in any size and a variety of flavors. They do take some time as you make the cookies, then the filling but are totally doable. 

Lover of Oatmeal Cream Pies? Try oatmeal whoopie pies, chocolate, red velvet or any flavor you can dream up.  These can be made small and bite sized or larger. Smaller for a crowd, larger for a small group. 

Let’s make whoopie pies!

Whoopie pies can be made with all sorts of different flavors. I have made oatmeal, red velvet, and now chocolate.  They are rich and delicious.  You can make them large or small and bite size. Make green filling for Saint Patrick’s Day and Red filling for Valentines day. 

DOUGH INGREDIENTS:

1 ¾ All-Purpose Flour

¾ Cup Unsalted Butter, softened

1 Cup Sugar

⅔ Cup Cocoa Powder

½ teaspoon Salt

1 teaspoon Baking Powder

¼ teaspoon Baking Soda

1 Large Egg, room temperature

½ Cup Buttermilk

¼ Cup Coffee

FILLING INGREDIENTS:

5 Egg Whites, room temperature

2 Cup Unsalted Butter, cut into cubes, softened

1 ⅔ Cups Sugar

¼ teaspoon Salt

2 teaspoons Vanilla Extract

DOUGH DIRECTIONS:

1. Sift the flour, cocoa powder, salt, baking soda, and baking powder into a large bowl then whisk together and set aside.

2. Add the egg, buttermilk and coffee to a bowl and whisk together thoroughly.

3. Cream the room temperature butter then add the sugar and mix until light and fluffy.

4. Add the dry and wet ingredients in three alternating batches to the butter mixture, starting with the dry. Mix in each addition well and then add the next until it is all mixed in.

5. Use a cookie scoop of any size to transfer to parchment lined baking sheets. Wet your fingers to make them round and to smooth out any rough stuff.

6. Bake for 8 to 9 minutes or until the cookies are cakelike and spring back when lightly touched. Bake at 375 degrees F. Cool on wire racks.

FILLING DIRECTIONS:

1. Add egg white, sugar and salt to a bowl. Give it a quick mix. 

2. Start a pot of boiling water on the stovetop, put the bowl of egg whites on that and whisk constantly until the mixture reaches 160 degree F or the sugar has dissolved completely.

3. With the whisk attachment on a stand mixer, add the egg mixture and beat until you have stiff, glossy peaks. 

4. Add the butter a couple of Tablespoons at a time and mix well after each.  Add the vanilla extract. 

5. If this mixture is too thin, refrigerate it until it becomes stiff enough to pipe. Use a piping bag and pipe this filling on one cookie, bottom side and put the other cookie, bottom side down, on the filling.  Chill.  Serve.