Superbowl Whoopie Pies

For some odd reason, I haven’t done ANY posts on Whoopie Pies. That is absolutely crazy since they are all the rave around these parts! If you don’t know, a whoopie pie is a great substitution for the cupcake. Because the filling is sandwiched between 2 cake-like cookies (or vice versa) the cake-to-icing ratio is spot on, leaving no gobs of icing behind and none of it goes into your nose. No shade to the cupcake- I still will get down with you lol but who doesn’t love the idea of being able to go absolutely HAM on a sweet without a trace? As to be expected, I have been invited to several game-day parties (please don’t hate on my fame and popularity…ok, 2 parties and one invite was really for Greg..but who’s counting?). Of course, I can’t go anywhere empty-handed. I was going to make something from my Superbowl post last year but a friend of mine sent me this cute idea and I HAD to recreate it. (Thanks Zack!!)They had an oval shaped pan but I made my own pattern and traced it onto 4 sheets of parchment paper. #POW (who’s bad??!!) The only thing that made them a little more involved than I would’ve liked (aside from my decision to free hand the shapes) was making the the Swiss Meringue Buttercream. I didn’t like having to use another pot for the double broiler. But it is definitely doable and most defintely worth it! 

This recipe comes from my two new boos, Matt Lewis and Renato Poliafito. They are the authors of my baking bible, Baked Explorations: Classic American Desserts Reinvented. Enjoy!

Chocolate Whoopie Pies
Yields 10-12 large whoopie pies, 15-17 small pies

Ingredients
3 1/2 cups (17.5 oz) All Purpose flour
1/4 tsp salt
1 1/4 tsp baking powder
1 1/4 tsp baking soda
3/4 cup (2.18 oz) dark cocoa powder, sifted
2 tsp instant espresso powder
1/2 cup (4 fl oz) hot coffee
1/2 cup (4 fl oz) hot water
2 cups (15.32 oz) light brown sugar, packed
3/4 cup (6 fl oz) canola oil
1 large egg
1 tsp vanilla extract
1/2 cup (4 fl oz) buttermilk, shaken
Swiss vanilla filling (recipe follows)

Preheat oven to 350 degrees F. Line four baking sheets with parchment paper.

In a medium bowl, combine the AP flour, salt, baking powder, and baking soda.

In a large bowl, whisk together the cocoa powder and espresso powder. Pour the hot coffee and hot water over the cocoa mixture and whisk until the mixture is completely smooth.

In another medium bowl, combine the canola oil and light brown sugar. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.

Gently fold the flour mixture into the cocoa mixture.

Spoon into a piping bag and pipe into 2 inch rounds on prepared baking sheets, 1 inch apart (or scoop onto sheets with a small scoop).

Bake 10-15 minutes, until the cookies crack slightly on top and spring back in the center when gently pressed. Let cool completely, then remove from sheet with an offset spatula. Pipe or scoop half of the rounds with the filling. Top each piped round with another cookie and serve.

Swiss vanilla filling
5 egg whites
1 1/2 cups (10.5 oz) sugar
2 cups (1 pound) unsalted butter, at room temperature and cut into 1 inch cubes
1/4 tsp sea salt
1 tsp vanilla extract

In the bowl of a stand mixer, whisk together egg whites and sugar. Place over a pan of simmering water and gently whisk until the sugar dissolves (test this by dipping your finger into the mixture – when you can no longer feel grains of sugar when you rub the mixture between your fingers, then the sugar has dissolved) – the mixture will be slightly warmer than body temperature.

Transfer bowl to mixer and beat with the paddle attachment until the mixture is smooth, white, and fluffy – about 5 minutes. Add the butter, one piece at a time. Add sea salt and vanilla extract and mix until combined. Beat until the filling is smooth and glossy (it may look curdled, but just continue to beat – eventually the mixture will come together).

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