Double Chocolate Whoopie Pies

[Photograph: Yvonne Ruperti]

In these whoopie pies, two moist chocolate cakes are filled with a lighter than air chocolate cooked cream.

Note: Make sure to cover the cooked flour mixture with plastic wrap so that it doesn't develop a skin on the surface. If, after whipping, the cream seems too soft to fill the cakes, chill it in the bowl for a few minutes to firm up a little, then whip again.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.

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Double Chocolate Whoopie Pies

About This Recipe

Yield:serves 9
Active time:45 minutes
Total time:1 1/2 hours
Special equipment:1 1/2-ounce scoop (holds 3 tablespoons), standing mixer fitted with whip
This recipe appears in: Serious Entertaining: A Summer Seafood Dinner Chocoholic: Double Chocolate Whoopie Pies

Ingredients

  • For the Cake:
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (7 ounces) graulated sugar
  • 1/2 cup (1 1/2 ounces) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/3 cup canola oil
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • For the Filling:
  • 1/2 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cocoa powder
  • Pinch salt
  • 6 tablespoons (3 ounces) unsalted butter, room temperature
  • 2 tablespoons vegetable shortening
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces bittersweet chocolate, melted

Procedures

  1. 1

    Make cakes:Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

  2. 2

    In large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt; set aside. In medium bowl whisk together milk, oil, egg, butter, and vanilla. Pour wet ingredients into dry and whisk until smooth.

  3. 3

    Using a 1 1/2 ounce ice cream scoop, scoop out 18 to 20 mounds of batter on prepared sheets. Bake until firm to touch, 8 to 9 minutes, rotating pans from top to bottom and front to back halfway through baking. Transfer parchment sheets (with cakes still attached) to wire rack to cool completely.

  4. 4

    Make filling: In small saucepan over medium heat, whisk milk with flour, cocoa powder, and salt until combined. Cook, gently whisking, until mixture thickens and just begins to boil (one to two large bubbles will pop to surface). Cover with plastic wrap and let mixture cool to room temperature.

  5. 5

    In bowl of standing mixer fitted with whip attachment, whip butter, shortening, sugar, and vanilla on medium-high speed until fluffy, about 2 minutes. Add cooked flour mixture and continue to whip until very light and fluffy, about 5 minutes. Reduce speed to low and mix in melted chocolate.

  6. 6

    Divide filling between half of the cakes. Sandwich together with remaining cakes. Serve.

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