Monthly Archives: January 2012

Tiramisu Filled Chocolate Whoopie Pies

Tiramisu Filled Chocolate Whoopie Pies

I am having trouble coming up with excuses to make Whoopie Pies right now. I have no real reason to make them, no parties to go to, no meetings that need something to brighten them, and with so many people still into their “New Year’s Resolutions” it is hard to bake them for no reason. It is a tough time of year for a Whoopie Pie blog! So when someone asked me to make them cupcakes, I took the opportunity to enlighten them to the delicious world of Whoopie Pies instead!

These Whoopie Pies were the basic chocolate Whoopie Pies (with a little Kahlua added for fun!) with a cream cheese Tiramisu filling. I used this Tiramisu Dessert Dip Mix and it worked well but instead you could use a couple teaspoons of espresso powder, 1 tablespoon of cocoa, and maybe a little Kahlua or something like that as your liquid. I really liked how these turned out but I can’t make promises for the espresso/cocoa suggestion – I would try it though & I think it would work!

Kahlua Chocolate Whoopie Pies

  • Butter & Sugar: Fluffy & Light!

    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 cup milk
  • 2 Tb Kahlua
  1. Preheat oven to 375°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
  3. 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 light– about 3-4 minutes. I added a picture above to show you what “fluffy & light” actually means. Notice at the sides where the sugar/butter mix is darker? You don’t want it to look like that – beat it until it starts to lighten as the rest of the mixture is. Then add the egg and extract and beat another 2 minutes.
  4. In the measuring cup used to measure the milk, add the Kahlua and stir. Add 1/3 of the flour mix to the batter, beat, then half of the milk mix and beat on low. Add 1/3 more flour mix.  Continue to beat as you add the rest of the milk and finally the rest of the flour mix. Beat until combined.

    Scooped & ready for baking

  5. 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.)
  6. Bake for 9-11 minutes or until the whoopie springs back when lightly pressed (it shouldn’t leave an indent).
  7. Let them cool for 2-3 minutes before removing to a rack to cool completely.

Tiramisu Filling

  • The Filling - the dip is delicious but I included an (untried) alternative!

    1/2 cup butter, softened at room temp

  • 1/2 cup (4 oz) cream cheese, at room temp
  • 2 1/2 Tb Tiramisu Dessert Dip Mix (or 2 tsp espresso powder + 1-2Tb cocoa)
  • 4 cups icing/confectioner’s sugar
  • 1 tsp vanilla
  • 2-4 tsp cream/milk/Kahlua or whatever liquid you feel like will add a “Tiramisu-like” flavour
  1. Beat together butter & cream cheese. Add in the mix.
  2. Add the sugar 1/2 cup at a time while beating.
  3. Add the vanilla and liquid. Add as much as needed to get the desired consistency (it shouldn’t be too thick but it shouldn’t be liquidy either)
Assemble by filling two equally sized Whoopie Pies with 1.5 Tb filling (as much as you used for the batter of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little. (I always keep mine in the fridge until about 1/2-1 hour before serving.)

written by Becky


Nanaimo Bar Whoopie Pies

Wow, time really got away on me in December. I had meant to post a Christmas Whoopie Pie recipe each week for the month but instead I got carried away with all the festivities and haven’t posted anything in weeks! And Christmas is now over! Sorry about that. The good news is that I only have one somewhat festive recipe in this post-Christmas style. I wasn’t impressed with the other recipe I made and I ran out of occasions to make any other ones. So now I have saved some ideas for next year 🙂

Nanaimo Bar Whoopie Pies

Nanaimo bars aren’t actually specifically for Christmas but for some reason they seem perfect on a platter of Christmas goodies so that is why I thought I would go with Nanaimo Bar Whoopie Pies. Although some people would disagree, the classic bars are considered to be created in not-too-far-away Nanaimo, BC. There is the base that is usually made with graham cracker crumbs, coconut and chocolate; then the filling, which is really just buttercream with custard powder added (which gives it the distinct yellow colour); and then a delicious topping of semi-sweet chocolate. Besides the combination of tastes, I think a lot of the appeal of these treats is in the textural contrast with the chewy coconut, the smooth filling and then the harder chocolate on top. I love them! (Although they have to be done right and some store bought versions are definitely not up to par.)

The All Important Custard Powder

To make these Whoopie Pies, I used one of the basic chocolate Whoopie recipes and added some graham flour (use whole wheat if you don’t have graham) and coconut. The filling is the classic Nanaimo Bar filling and then I dipped the completed Whoopie Pie in semi-sweet chocolate on one side. I think they turned out pretty well although I added a little extra baking soda to compensate for the heavier flour & coconut and I don’t think that was necessary (they were really quite puffy!). The recipe below does not have the extra soda & I think they will turn out better.

Nanaimo Bar Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 1/2 cup flour
  • 3/8 cup graham flour
  • 3/8 cup shredded unsweetened coconut
  • 1/2 cup cocoa
  • 1 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or with a hand mixer), beat butter until creamy. Add sugar and vanilla and beat 3-4 minutes until fluffy and light. Beat in the egg.
  3. In a separate bowl, whisk together flours, coconut, cocoa, baking soda and salt.
  4. Add the dry ingredients alternately with the buttermilk to the butter while beating. Start and end with dry ingredients.
  5. Scoop/spoon about 1.5 Tablespoons of batter onto the baking sheets leaving about 2 inches between each. Bake 10-12 minutes or until they bounce back when lightly pressed. Allow to cool 2 minutes on the baking sheet before removing them to a rack to cool completely.

Nanaimo Bar Filling

  • Custard-type filling

    3/4 cup butter, room temp

  • 3 Tb custard powder
  • 3 cups icing/confectioner’s sugar
  • ~2-3 Tablespoons cream/milk/water
  1. Beat butter until smooth and light. Add custard powder and then sugar 1/2 cup at a time. Continue to beat until smooth.
  2. Add cream/milk to get to a medium consistency.

Chocolate Topping

Melt about 4 oz semi-sweet chocolate in a small bowl.

Assemble by filling two equally sized Whoopie Pies with about 1.5 Tb of filling (if you made your Whoopie pies bigger or smaller, adjust the filling accordingly). Dip one side of the Whoopie into the melted chocolate and place on a sheet of parchment paper to allow the chocolate to set.