Monday, July 1, 2013

German Chocolate Whoopie Pies

June seems to be a popular month for German Chocolate. I've probably already mentioned that both my sister Freda and Yvonne's birthdays fall within the same week in June and they both love German Chocolate Cake so I usually try to make something following the German Chocolate theme. We've already posted recipes for German Chocolate Cupcakes and German Chocolate Cookies so I thought, why not combine them into a Whoopie Pie? Kinda like cupcake and cookie all in one...
These German Chocolate Whoopie Pies turned out great. The filling is to die for (I could eat it alone with a spoon) and I used Dutch Process Cocoa Powder for the chocolate cookie, which is darker and has a more mellow flavor. David Lebovitz has a great article explaining the difference between Dutch Process and Natural Cocoa Powder.
If you have a German Chocolate lover in your life, I hope you give this recipe a try!
German Chocolate Whoopie Pies
Makes approx 10 Whoopie Pies
Whoopie Pie Ingredients:
1 stick unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, room temp
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup Dutch Process Cocoa Power
1 1/2 teaspoons Baking Soda
1 teaspoon salt
1 cup Buttermilk
Coconut Pecan Frosting Ingredients:
One 12 oz can evaportated milk
3 egg yolks
1 1/4 cup light brown sugar, packed
1 1/2 sticks unsalted butter
2 2/3 cups sweetened flaked coconut
2 cups pecans, toasted and coarsely chopped
1/4 teaspoon salt
1 teaspoon vanilla extract
Make the Coconut Pecan filling:
Follow the directions here and allow to cool to room temperature. You can also make the filling a day or two ahead of time and bring to room temperature before using.

** Note: This recipe makes more filling than you will need for a single batch of Whoopie Pies. You can either make a double batch of Whoopie Pies or use the extra filling to frost cupcakes. Or, if you're like me, eat it straight from the bowl with a spoon! :)
Make the Whoopie Pies:
Preheat oven to 350f
Spray a Whoopie Pie pan with nonstick cookie spray. If you don't have a Whoopie Pie pan (aka Muffin Top Pan), you can use a regular cookie sheet, but I recommend using a cookie scoop to make sure the cookies are uniform. Also, note the cookies may spread a little more on a cookie sheet vs. the Whoopie Pie Pan. They'll be a little thinner and may need shorter baking time, but they will still taste delicious.
In a medium size bowl, combine the flour, cocoa powder and baking soda. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using your hand mixer), cream the butter and sugar together until light and fluffy (approx 2 minutes).
Add the egg and mix to combine.
Add 1/3 of the flour mixture, mix just until combined, then add 1/2 of the butter milk and mix just until combined. Repeat the process, ending with the last 1/3 of the flour mixture.
Scoop approx 1/4 cup of batter into the prepared Whoopie Pie Pan. Bake approx 10-12 minutes or until the tops spring back when lightly pressed.
Cool in the pan for 1 minute them remove to a wire cooling rack to cool completely.
Assemble the Whoopie Pies:
Spread the room temperature Coconut Pecan filling on top of the flat part of one Whoopie Pie. Place the other Whoopie Pie on top with the flat part facing the filling.
Store individually wrapped with plastic wrap for up to 2 days.
If you don't eat them all, you can even give them as gifts (like I did!).
Recipe Adapted from: About Southern Food

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