Now that I have officially got the new Baked cookbook I had to indulge right away. Within ten minutes of owning this new book I started to make these Chocolate Whoopie Pies. I have changed around quite a few things from the recipe, but the idea is what is essential here. For quite some time I have wanted to bake this style of cookie because the pictures around other blogs and baking books look so amazing! They looked like a little taste of heaven so I had to partake.
The actual cookie or cake or whatever you want to call it is fluffy, chocolaty, and tasty, whereas the filling I created is sweet and delicious. This kind of combo excites me because it is just the right amount of everything. The reason I created my own icing was because the recommended Baked icing was not good at all. It is very rare for me to have anything bad to say about Baked since it is one of my favourite baking books, but this time they did not hit any good standards. The recipe called for 2 cups of butter and 1 ½ cups sugar and that, my friend, is a mistake. Since it was my first try with the new baking book I had to try their recipe. After giving it a shot, I loaded up a few Whoopie’s with the filling. Right away, I had a stomach ache and I didn’t even finish the Whoopie! Since I want to make sure that everything I make is great enough for you to try at home, I created a Whoopie filling recipe of my own. Try this cream cheese icing in your kitchen and you will be smiling after one bite.
On another note, I do really enjoy the hot coffee in these Whoopie’s. It adds to the overall flavour and it is just the right amount of caffeine for it to be a health benefit (Don’t know if this is entirely true but someone told me once that a little coffee everyday is a good thing!). Enjoy.
Adapted from Baked Explorations
Makes 15-18 Whoopadidoodas Pies
3 ½ cups All purpose flour
¼ tsp Salt
1 ¼ tsp Baking powder
1 ¼ tsp Baking soda
¾ cup Dark cocoa powder
1 cup Hot coffee
¾ cup Butter, unsalted
2 cups Firmly packed brown sugar
1 Large egg
1 tsp Pure vanilla extract
1 cup Vanilla yogurt
¼ cup Butter, softened and unsalted
8 oz Cream Cheese, softened
2 ½ cups Powdered sugar
½ tsp Pure vanilla extract
Chocolate Cookies and Filling:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda and set aside.
- In another large bowl, whisk together the cocoa powder and the hot coffee. Whisk until the cocoa is dissolved into the coffee.
- In a medium bowl, beat together the butter and brown sugar. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and yogurt and beat until smooth.
- Use a rubber spatula and fold in the dry ingredients slowly to the wet ingredients. Scrape the sides of the bowl while doing this.
- Using a tablespoon measure, place dough on prepared sheets about 1 inch apart. Bake for 11-15 minutes or until a toothpick comes out clean. The tops of the cookies should begin to crack. Let the cookies cool in the pan for 5 minutes and then transfer to wire rack to cool completely.
- While the cookies are cooling, beat together the butter, cream cheese, powdered sugar and the vanilla.
- If you would like to have Peanut Butter Filling just add ½ cup peanut butter of your choice and beat into the mixture.
- Place a tablespoon amount of icing on the bottom side of the chocolate cookie. Place another cookie flat side down so that the filling spreads to the edges of the cookie. Repeat until you are finished with the cookies.
- Place the Whoopies in the fridge and serve when ready! Enjoy!