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Spicy Whoopie Pies

May 20, 2011


WOAHHHH. I have not updated this blog in a long time. What is wrong with me? I’ve just been busy, that’s what. Last we left off, i was preparing to go to Japan. I had a fantastic time, and compared to the first and previous time i went, a 100% improvement. A lot more drinking and making friends. And of course eating DELICIOUS, DELICIOUS food.


[that is just ONE of the many meals that we had at our ryokan in Kyoto]

Once i got back from my trip, work became crazy, i had to catch up on paying bills, etc etc excuses excuses. Today is the first time i’ve baked anything since March! I feel so empty inside. I miss my baking.

So today since it’s raining and generally crappy outside, i planned to play around with a couple recipes for whoopie pies i found on the interwebs and man this is the ONE. I made a batch of normal classic chocolate with marshmallow filling and a batch of chocolate with spicy marshmallow filling, and those are the ones i’m going to focus on with todays entry because they are out of this world delicious. Rich, chocolately, fudgey cakes and in the middle sweet marshmallow goodness with a kick!

Spicy Chocolate Whoopie Pies
adapted from Tracy’s Culinary Adventures
{makes about 18 whoopie pies}

Cookies
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
2 teaspoons vanilla extract

Filling
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
7 1/2 oz marshmallow fluff
2 teaspoons vanilla extract
1/4 tsp cinnamon
1/4 tsp ancho chili powder
1/4 tsp chipotle chili powder
1/4 tsp cayenne pepper powder

Preheat the oven to 375 F. Line two baking sheets with parchment paper or a silicone baking sheet.

In a medium bowl sift the flour, salt, cocoa powder, baking soda, and baking powder together. (DN’T SKIP SIFTING. there will be lumps of cocoa powder in the cookies)
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk and vanilla extract until incorporated. With the mixer on low speed, add the dry ingredients, mixing just until combined.

Using a dough scoop or a melon baller or a spoon, drop the batter onto the prepared baking pans, 12 cookies per pan. Bake for 3-5 minutes, rotating the pan half if needed. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer them to wire racks to cool completely. Repeat with remaining dough.

Filling:
In a kitchenaid or just a bowl with an electric hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the confectioner’s sugar and beat until incorporated – the mixture will become crumbly at first, just keep beating and it will come together. Add the marshmallow fluff and vanilla and beat until light and fluffy, about 2-3 minutes. Add in the spices and mix until combined.
When the cookies have cooled completely, pair them up by size. Spread (or pipe) a dollop of the filling on the flat side of one cookie from each pair. Sandwich the cookies, pressing together to push the filling to the edges.

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From → cakes

2 Comments
  1. These look PERFECT! I would have thought they were from Bouchon or something – well done!

    • One for the Oven permalink

      thank you! whoopie pies are damn hard to make, i really had no idea. But i think this time i perfected them.
      I have yet to go to Bouchon, i just finally got around to raiding the hell out of Payard since i work down the street from the bakery. Really makes me want to start trying to make eclairs and gâteaus.

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