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
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
- 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 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.
- 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.
- 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.)
- 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.
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
- Beat together butter & cream cheese. Add in the mix.
- Add the sugar 1/2 cup at a time while beating.
- 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