I have this rather strange habit of picking up alcohol/liqueurs when I am on vacation. I generally pick up something that is unique to the region as it is usually a great price and a fun souvenir. This isn’t really that strange except that I keep picking up things that I don’t really drink! Like Guavaberry liqueur from St Martin, or Curacao (from Curacao – I also got a delicious pistachio liqueur from there too). Most of these things I really do enjoy but I don’t actually frequently (EVER) make drinks with them (what do you do with pistachio liqueur???). Wine is my drink of choice and yet I keep buying these things on every vacation! I am learning though, my last trip I bought Disaronno from Italy (which I enjoy a lot AND it is great for baking) rather than Limoncello (which would be another one I wouldn’t drink).
My point here is that although I have rum from a similar purchase (although no special meaning, just duty free), I actually really like the taste of rum! So it was actually a good purchase! And pair it with chocolate, yum!
I realized something recently. Rum balls are really just the original cake balls/pops. Although there are many ways to make rum balls, my recipe has you bake brownies, break them up, add rums and roll them into balls. With cake balls you would then chill them and dip them in chocolate, while with rum balls you roll them in sprinkles (at least that is how I like them).
As another of my Christmas Whoopie Pie flavours, I thought rum balls would be a delicious twist on an all chocolate Whoopie Pie. Chocolate-rum Whoopie Pie with chocolate-rum filling! I realized while making this that this is my first chocolate on chocolate whoopie pie! Considering how much I love chocolate it is surprising that it took this long! Anyways, I thought these turned out quite good! A good smack of chocolate kept from being overwhelming by the delicious smoothness of rum. I thought it was kind of brilliant really 🙂 (and I took them to a party hosted by a personal trainer from my gym and so everyone there was from the gym – even the healthiest ones there thought they were fantastic!)
Chocolate Rum Whoopie Pies
adapted from Whoopie Pies by Sarah Billingsley & Amy Treadwell
makes about 24-30 filled Whoopie Pies depending how big you make them
1 2/3 cups flour
- 2/3 cup cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened at room temp
- 1 cup packed brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 tsp rum extract
- 1 cup milk
- 2 Tb rum
- 1/4 cup chocolate sprinkles
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt.
- In the bowl of a stand mixer (or just a large bowl with a hand mixer), beat the butter and brown sugar together until fluffy and smooth – about 3 minutes. Add the egg and extracts and beat another 2 minutes.
- In the measuring cup used to measure the milk, add the rum and stir. Add half of the flour mix and half of the milk mix to the batter and beat on low. Continue to beat as you add the rest of the milk and finally the rest of the flour mix. Beat until combined.
- Using a spoon/scoop/piping bag, put about 1.5 Tb of batter for each Whoopie about 2 inches apart on the prepared baking sheets. (You can make them bigger or smaller if you like – 1.5 Tb makes 2 inch Whoopies.)
- Sprinkle sprinkles over the top of each. I tried to evenly sprinkle them and put as many as I could on top of each Whoopie.
- Bake for 9-11 minutes or until the whoopie springs back when lightly pressed (it shouldn’t leave an indent).
- Let them cool for 2-3 minutes before removing to a rack to cool completely.
Chocolate Rum Filling
- 1 cup butter, room temp
- 1/3 cup cocoa, sifted
- 3 1/2 cups (may need more) icing/confectioner’s sugar
- 2 Tb rum
- 2 tsp rum extract
- 1-2 Tb milk
- Beat butter for 3 minutes or so until fluffy and light.
- With the beater off, sift in the cocoa. Start the mixer on low and add the sugar 1/2 cup at a time. It will end up VERY dry. Add the rum and extract and continue beating. Make sure you have the desired rum taste too, add more rum instead of milk in the next step if desired. Add milk as needed to get it to a medium consistency (if you put a spoon in the icing, it should stand up but fall over if pushed).
- Beat another 2 minutes or so once you get a good texture. The colour may lighten at this point (not sure why) but will get darker once sitting.
Assemble by filling two equally sized Whoopie Pies with as much icing as you used for the batter of the Whoopie. So if you used 1.5 Tb per Whoopie, put 1.5Tb of filling between the cookies.
written by Becky