I had mentioned in my Pumpkin Whoopie Pies that I also made chocolate whoopie pies from the other "Baked" Cookbook - New Frontiers in order to accommodate the chocolate lovers of the family. I don't know what is wrong with me but there is something in me that always needs to tweak, adjust or add to recipes. Maybe that is my creative baking edge,. I am after all left handed and probably right brained. Apparently right brained people are supposed to be good problem solvers and more creative? Well I am not sure about all of that but I do love to experiment with baking and coming up with new desserts or I am just obsessed with skor bits. Theories could go either way. Well, I think I am finally starting to get caught up on recipes and the cookie sale is in the home stretch, post should pick up soon.
(Adapted from Baked -New Frontiers)
- 1 3/4 cups unbleached all purpose
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup hot coffee
- 1/4 cup hot water
- 1 tsp espresso powder
- 1 egg
- 1 cup brown sugar
- 1/4 cup canola/vegetable oil
- 1 tsp pure vanilla extract
- 1/4 cup buttermilk
- 3/4 cup granulated sugar
- 3 large egg whites
- 3/4 cup unsalted butter, cut into 1/2 inch cubes, cool
- 1/4 tsp salt
- 1-2 tbsp of toffee/skor bits per whoopie pie
- 1/4-1/2 cup of caramel sauce
1) Preheat oven to 350F. In a medium bowl, combine brown sugar and oil. In a large bowl combine the cocoa powder and espresso powder, add hot coffee and hot water and whisk until completely dissolved. Add sugar/oil mixture to the coffee mixture and whisk together.
2) Add eggs, vanilla and buttermilk and whisk until smooth.
3) Combine flour, baking powder, baking soda, salt in a medium bowl. Fold in into wet mixture, scraping down the sides of bowl as you fold.
4) Line two baking sheets with parchment or silpat. Using a small-medium scoop , scoop on to baking sheet. These did spread so pick which ever scoop size you want for size of whoopie pie you want, keeping in mind a 1/2 inch spread
5) Bake for 10-15 minutes, until the top is slightly cracked and toothpick comes out clean. Let cool a few minutes then transfer to a wire rack to cool completely.
6) Make the filling : Combine egg whites and sugar in a medium bowl and place over a double boiler. Heat until sugar is dissolved and the mixture is milky white (2-3 minutes)
7) Pour into your mixer bowl and with whisk attachment, whip, starting slow to soft peaks.
8) Switch to the paddle and beat in butter on medium-high for 5 minutes. The icing may look like it will split but it will come together. Add salt and vanilla and beat just to combine, seconds.
9) Fill the pies - using a piping bag, scoop or spatula, add filling to one side. Top filling with a tablespoon of toffee bits and drizzle with some caramel sauce. Top with another pie. Let firm up in the fridge for 30 minutes.
So.... to be honest I over baked the pies a little bit so they were a bit dry, which is why I decided to add the caramel sauce. The time I gave above is correct, I left them in longer because I got sidetracked. The flavour however, was awesome. Coffee always just brings chocolate to a new level of intensity.
The filling was okay. I have been a buttercream or cream cheese filling girl for so long that I think I just had difficulty adjusting to this one. It is probably just my crazy head so I suggest you give it a try. Skor bits were an excellent addition, rich caramel flavour and a crunch. I will definitely use the pie recipe again and do some further experimentation on fillings.
MEG's RATING : D-EEE-LICIOUS (3 E's until I get used to the icing)