written by Becky
My best friend from high school and I share the same birthday! Although we aren’t nearly as close as we were in high school, it has always been sort of fun to share the day with her (and rub in that I am a few hours older!) This year, we both turned 30. While I made a fun cake for my birthday, I was unable to see her as she had planned some time away at her parents cabin up north to celebrate the big day. Since her husband wanted to surprise her with a special treat but didn’t think he would be able to hide a cake from her, he thought she would enjoy having some delicious Whoopie Pies instead! So the plan was made!
Although my friend, and I for that matter, is a big chocolate fan, I decided on chocolate chip Whoopie Pies because I wanted to put a tasty chocolate filling in the middle rather than make the straight chocolate Whoopie Pies. After making them, I dipped them in dark chocolate melting wafers and then into Skor bits. Mmm… it was tasty.
I want to comment on the filling here because it is AMAZING!! I started out following a recipe for homemade Chocolate Marshmallow Filling from the Whoopies! cookbook but strayed completely. First of all, it used raw egg whites. I think this can be ok but since I wasn’t in charge of storage etc, I didn’t want to take the chance. Secondly,
when I got to the end of the recipe, the filling was sloppy – at which point I read the end of the recipe which said that it needs to be refrigerated 3-4 hours and it is suitable for spreading instead of piping. Well I like a nice thick filling and I needed it right then! I was supposed to deliver the Whoopie Pies the next day (and it was already later in the evening) so there was no time to wait. So I got creative. I included the recipe below but I just wanted to layout my thought pattern so if you get into trouble with filling, you have some ideas how to fix it!
- I heated the egg whites with the corn syrup to 150ºF to ensure that I killed all bacteria. (By the way, egg whites still beat very well – some say better – after heating).
- I added butter to thicken the filling without sweetening it (that would be the other option: more sugar).
- I melted chocolate chips with marshmallows to add to the filling to both thicken it and add more chocolate flavour.
Chocolate Chip Whoopie Pies (from Whoopie Pies)
- 2 1/4 all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 Tb milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1+ cup of chocolate chips
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- Whisk together flour, baking powder & salt in a bowl
- In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for another couple of minutes until light & creamy. Add the eggs one at a time.
- Add the buttermilk slowly with the mixer on low.
- In a small bowl or measuring cup, add the baking soda and then the vinegar to the milk.
- First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Mix in the vanilla.
- With the beater on low or with your hand, stir in the chocolate chips.
- Drop, or scoop (piping won’t work with those big chunks of chocolate in the batter) about 1-2 Tb of batter onto the baking sheets. Space them well as these cookies spread!
- Bake 8-10 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a drying rack.
Chocolate Marshmallow Mousse Filling (my own creation!)
- 2 oz semisweet or unsweetened chocolate
- 2 egg whites
- 1/3 cup corn syrup
- 1 3/4 cup icing sugar
- pinch of salt
- 1 tsp vanilla
- 3/4 cup butter, room temp and cut into tablespoon size pieces.
- 1/2 cup chocolate chips
- 1 cup mini marshmallows
- Melt the chocolate in the microwave at medium heat (don’t overdo it!) and set aside to cool.
Put the egg whites and corn syrup in the top of a double boiler and heat to 150°F while whisking continually.
- Transfer to the bowl of a stand mixer (or just a regular bowl if you are using a hand mixer). Beat egg whites for about 7-8 minutes with the whisk attachment until the outside of the bowl is no longer hot (the beaten egg whites should be at room temp). Note this is just like making Swiss Meringue Buttercream!
- Mix in the melted chocolate. This is when the filling will lose the beautiful puffy peaks you just created! Add vanilla.
- Melt the chocolate chips with the marshmallows in the microwave while you wait.
- Slowly beat in the icing sugar and salt.
- Add butter 1 tablespoon at a time while the mixer is running. Beat well between each addition.
- Beat in the chocolate chips & marshmallow mix.
- This stuff tastes delicious so eat some!