written by Becky
When I made the Vanilla Blueberry Cream Whoopie Pies, did I mention that as a child I never liked blueberries? I am pretty sure I did… the other fruit that I disliked as a child was cherries. It took me a very long time to decide that I actually do like fresh, delicious cherries. In fact, maybe it was after I moved to BC that I realized how great fresh Okanagan cherries are. Even in saying that I now love them, I still absolutely despise cherry pies, maraschino cherries, and Black Forest cake. Yes, I do realize I added “Black Forest” cake and that I have titled this post as Black Forest Whoopie Pies. I have generally stayed away from the cake because I assume that I don’t like it no matter what because they usually use sour cherries and I think I have figured out that it is these that I really don’t like. Sour cherries and cooked cherries. I don’t know why they taste so bad cooked but I love them fresh and hate them cooked. (And don’t you dare ever offer me one of those NASTY cherry cordial chocolates! I seriously may gag!) Incidentally, blueberries used to be opposite: I loved them cooked, like in a pie, but hated them fresh. Now I love all forms of blueberries but that is NOT true for cherries. Anyways, point of all of this is that for August’s Bake it Seasonal, the fruit was cherries so I had to come up with a Whoopie Pie recipe using cherries!
I used fresh cherries (thankfully the season went late this year and I could still get the BC berries up until this week), and whipping cream for the filling and chocolate Whoopie Pies for the cakes. Each of the pieces were delicious on their own… fresh cherries, soft whipped cream, fresh baked chocolate Whoopie Pies… unfortunately I still don’t like Black Forest! Even with uncooked cherries! I really always thought that I just didn’t like it because the cooked stuff and the Kirsch. So for true taste tests, I’ll have to see what my co-workers think! I do believe that if you like Black Forest, you will like these! I still enjoyed picking the cherries out and eating them just on their own and then eating the cake and cream together. I wonder what it is that my taste buds reject so much about the combination? I wanted to really like these…
Black Forest Whoopie Pies
(adapted from Whoopies! I mostly followed the recipe but ran out of buttermilk so added sour cream instead… and then had to compensate with a second egg to make up for the drier texture.)
1/2 cup butter, room temp
- 1 cup brown sugar, packed
- 1 tsp vanilla
- 2 eggs
- 2 cups flour
- 1/2 cup cocoa
- 1 1/4 tsp baking soda
- pinch of salt
- 1/2 cup buttermilk
- 1/2 cup sour cream
Preheat oven to 375°F. Line a couple baking sheets with parchment paper.
- In a mixer, beat the butter, sugar and vanilla until fluffy & light – a couple minutes. Add the two eggs and beat well.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
- In a measuring cup, mix together the buttermilk and sour cream.
- Add the dry mix alternating with the buttermilk mixture to the butter/sugar/egg. Beat after each addition and make sure you start and end with the dry ingredients.
- Spoon, scoop or pipe the batter onto the baking sheets. I used my 1.5 inch cookie scoop which makes medium sized whoopies that are likely about 1.5 Tb each.
- Bake 10-11 minutes or until they bounce completely back when lightly touched.
- Allow to cool a couple minutes on the sheet before removing to a rack to completely cool
- 2 cups whipping cream
- 1/2 cup icing sugar
- Whip It (optional)
- Beat whipping cream and Whip It (this is just a stabilizer – I had it so I used it) until soft peaks form.
- Add the sugar and beat a minute or so longer but not until stiff.