Baking partners · Desserts · For Kids · Oven Delights...

Chocolate whoppie pies

Anything that has chocolate is always a favorite among my children. These lovely looking ones was a challenge for us from baking partners for this month and it was an excuse for my kids to indulge in another chocolaty treat.. These cake like pies that are being sandwiched between buttercream tastes a lot like the ores…
Thank u soo much Swathi and Anitha for the lovely challenge and it was Anitha of Anitha’s Kitchen Dairy who suggested this lovely recipe.

Chocolate Whoopie Pies:

1 3/4 cups (230 grams) all purpose flour

3/4 cup (75 grams) Dutch-processed cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/4 cup (60 ml) buttermilk

1/2 cup (120 ml) lukewarm strong coffee

Vanilla Filling:

1/2 cup (115 grams) unsalted butter, room temperature

1 cup (115 grams) sifted powdered or icing sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup

Beat the room temperature butter until light and fluffy in a stand mixer. Add in the sifted powdered sugar little at a time until well mixed. Add in the vanilla and the corn syrup and beat well for another minute or two.


Step 1:

Preheat oven 190 degrees Celsius. Line two baking sheets with parchment paper.

Step 2:

In a large bowl sift together the dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt.

Step 3:

With the electric mixer, fitted with the paddle attachment or a hand mixer, beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.

Step 4:

In a small measuring cup, mix the buttermilk and coffee . With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour.

Step 5:

Drop a tbsp of the batter onto the prepared baking sheets, spacing about 2 inches away from one other( ice cream scooper works best for these to get even sized pies) With slightly moist hands smooth the tops of the cookies.

Step 6:

Bake for about 9 – 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Step 7:

To assemble the pies sandwich two pies in the flat side with a big dollop of buttercream.



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