Skip to content

Reverse Whoopie Pies

February 28, 2011

*sigh* Every now and then, i find a recipe on the internet that sounds really really awesome. Then i make it, and it turns out all wrong. I thought it was something on my part, but i’m pretty confident that i didn’t misread anything. The original recipe i found called for A LOT of flour and it just didn’t seem right. I made a test batch anyway, and sure enough it was way too dry and biscuit like. So i scrapped it and found a different, better, recipe.

The recipe i used for the chocolate frosting wasn’t something i had used before. I’m used to the thick frosting kind or a marshmallow frosting. This is more like a ganache frosting. I was skeptical at first, but once i ate one, i didn’t really care anymore. Very decadent! I rather like whoopie pies this way rather than their “normal” chocolate on the outside, vanilla in the middle version. Also: arm yourself with water or milk or coffee [i’d choose coffee]. They are rich and delicious.

Also, did i mention it’s my birthday? It’s rainy and gross outside so i’m not going out. Strictly a lazy bum day. Watching movies, making whoopie pies, and reading from my new Kindle that my bf got me for my b-day. Kindles are great! I was anti-Kindle for a while, but i can’t deny how cool these things are. They’re so lightweight and convenient. Now if it could only double as a tablet so i could read recipes off it.

Reverse Whoopie Pies
cake part adapted from Baking Bites
chocolate frosting adapted from myself

2 1/4 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup butter, melted and cooled
1 cup sugar
3/4 cup milk
2 tsp vanilla extract

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, vigorously whisk together egg, melted butter and sugar until mixture is smooth and has lightened slightly in color, about 1 minute. Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture. Mix only until no streaks of flour remain.
Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size (1-inch balls are a good standard for medium-sized cookies). Leave 2-inches between cookies to allow for spread.
Bake for about 5-8 minutes, until cookies are set and edges are very lightly browned.
Cool completely on wire racks before filling.

Chocolate frosting
22 ounces [about 2 bags] of milk or semi-sweet chocolate chips
1 Tablespoon light corn syrup
1/2 stick of unsalted butter, room temperature
1 1/2 cup of heavy cream
1 teaspoon vanilla

Melt chocolate chips in saucepan over low flame. Add vanilla, butter, corn syrup, heavy cream and mix together till smooth.
Remove from heat and keep in fridge for 15-20 minutes until cool.
Beat with electric mixer on high to a thick consistency.
Spread chocolate onto flat side of one cake, and sandwich another cake on top to form a whoopie pie.
Eat till there are none left.


From → Uncategorized

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: