Tag Archives: Boozy Baking

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

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Rum Ball Whoopie Pies

Rum Ball Whoopie Pies

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

  • Scooped & Sprinkled

    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
  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 smooth – about 3 minutes. Add the egg and extracts and beat another 2 minutes.
  4. 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.
  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. 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.
  7. Bake for 9-11 minutes or until the whoopie springs back when lightly pressed (it shouldn’t leave an indent).
  8. 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
  1. Beat butter for 3 minutes or so until fluffy and light.
  2. 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).
  3. 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


The Search for Courteney (aka Mint Chocolate Baileys Chocolate Mint Whoopie Pies)

Written by Courteney

 

While I am fully aware that putting my name in the title of a blog post is (a) incredibly conceited, and (b) completely irrelevant to the topic of this post, I felt that the occasion of my months-long absence from this blog required some sort of acknowledgment.  That, and maybe Becky will stop bugging me to churn out this post I’ve been holding on to. (Just kidding!)

A few months ago, a two friends and I decided to celebrate the end of the school year by having a girls’ Hockey and Baking night.  The original plan was to bake whoopie pies while watching the hockey game (it was the San Jose Sharks vs. the Vancouver Canucks, in SJ).  In typical fashion, it became a sushi and hockey gabfest, followed by baking later on the evening.  Nevertheless, we did complete our night with Chocolate Mint Whoopie Pies spiked with Mint Chocolate Baileys!

For the cookie-cakes, we used the Classic Chocolate Whoopie Pie recipe from the Whoopie Pies cookbook by Sarah Billingley and Amy Treadwell, with the slight modifications of using a full cup of unsweetened cocoa powder and adding an additional 1/4 – 1/3 cup of Mint Chocolate Baileys.

Mint Chocolate Baileys - the Baker's Aid

The girls had a lot of fun learning to use my cookie scoop.  Below, you can see the various attempts over the rounds:

The Full Scoop

The Half-Scoop

 

 

 

 

 

 

 

 

 

For the icing, we wanted a mint buttercream icing, because few things go better with chocolate than mint!  We modified the mint buttercream frosting recipe from the Whoopie Pies cook book by substituting the vanilla extract with 1 tablespoon of Mint Chocolate Baileys, and adding drops of psychedelic (my descriptor; not seen on the box) neon green food colouring while mixing until it turned an appropriate shade of green.

Bright green! (sorry for the blurry picture)

After the cakes cooled, we got to assemble them.  We did a ceremonial picture for the first:

Do you like how the colour of the knife matches the icing?

But in reality, we really made about double this much:

So...many...whoopie...pies...

 

An afternote:  I threw one into the freezer for about a week for a friend of mine.  Interestingly, although we had all commented that the whoopie pies could have used a little (lot) more Baileys flavour, as most of it got baked out, storing the whoopie pies for a few days brought the boozy flavour out.