chocolate whoopie pie

whoopie-pie

My sister asked me to bake whoopie pies for her chinese new year party. I am always delighted to be asked to bake something, as this shows the trust placed in me that I would produce something good enough for an important party. 🙂

The recipe I used below was spotted on Kitchen Guardian and I loved that it used melted chocolate in the batter. The part I don’t like is the red food colouring. Since my sister requested chocolate whoopie pies, I happily omitted it.

whoopie pies (adapted from Candid Appetite)

  • 56 grams semi sweet chocolate, melted
  • 170 grams unsalted butter, melted
  • 125 ml buttermilk
  • 2 eggs
  • 1 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla extract
  • 225 grams cake flour
  • 180 grams sugar
  • 30 grams cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  1. Preheat oven to 180 C. Line 2 trays with grease-proof paper.
  2. Whisk the melted chocolate, butter, buttermilk, eggs, vinegar and vanilla extract together until smooth.
  3. Sift flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
  4. Add all the wet ingredients into the dry ingredients in 3 batches and fold until combined.
  5. Scoop out batter using a ice cream scoop, leaving 2 inches space in between each whoopie pie.
  6. Bake for 10-12 minutes, until cake springs up when lightly pressed.
  7. Let cool completely before filling.

Filling 1 – cream cheese custard (adapted from honeybeesweets)

  • 250 grams cream cheese
  • 90 grams sugar
  • 1 egg
  • 35 grams cake flour
  • 150 ml full fat milk
  • 1 1/2 tsp lemon juice
  • 20 grams unsalted butter
  • Large pinch of salt
  1. Mix cream cheese and sugar until creamy.
  2. Add in egg and mix well.
  3. Add in cake flour, milk, lemon juice and salt and mix well.
  4. Over a bain marie, cook mixture until thickens.
  5. Take off from heat and add in butter. Stir until butter melts. Mix well.
  6. Place a piece of cling film over the custard and let it cool completely.
  7. Chill in the fridge for at least 1 hour before using.

Filling 2 – salted caramel swiss meringue buttercream

To assemble, pipe the filling onto a whoopie pie using a piping bag. Gently squish another whoopie pie on top.

whoopie-pie1

I received very good reviews. I didn’t try out a whole whoopie pie, since they were limited and meant for my sister’s party. I did try some bits of cake and found it super. It was moist and full of chocolate flavor.

The cream cheese custard was a great option for those who did not like buttercream. It was smooth with a tang that pairs so wonderfully with chocolate.

 

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