Chocolate Whoopie Pies
By Joe
Source: Serious Eats — Yvonne Ruperti, Double Chocolate Whoopie Pies.
A double chocolate whoopie pies recipe for 9 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Cakes: Adjust oven racks to upper-middle plus lower-middle positions plus heat oven to 175°C. Line 2 baking sheets with baking paper. Beat flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt; keep to one side in a big bowl. Beat together milk, oil, egg, butter, and vanilla in a mid-sized bowl. Pour wet ingredients into dry and beat till there are no lumps left. Scoop out 18 to 20 mounds of batter on ready sheets using a 1 ice cream or portion scoop (1/2 ounce). Bake till firm in order to touch, 8 to 9 minutes, rotating pans off top to bottom plus front to back halfway through baking. Move parchment sheets (with cakes still attached) to rack to go fully cold. Filling: In a little saucepan over a mid-sized flame, beat milk with flour, cocoa powder, and salt till everything is uniformly mixed. Cook, lightly beating, till mixture thickens plus just begins to boil (one to two big bubbles will pop to surface). Cover with cling film plus let mixture cool in order to room temperature (see notes). In the bowl of one standing mixer fitted using whip attachment, whip butter, shortening, sugar, plus vanilla on medium-high speed till fluffy, around 2 minutes. Add cooked flour mixture and keep to whip till very light and fluffy, around 5 minutes. Reduce speed to low plus blend in melted chocolate (see notes). Share filling between half of the cakes. Sandwich together with leftover cakes. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
34.9 g per serving
69.8 % of the 50 g daily maximum · 139.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 489 kcal |
| Protein | 6.4 g |
| Carbohydrate | 63.5 g |
| of which sugars | 36.8 g |
| of which free sugars | 34.9 g |
| Fat | 24.8 g |
| of which saturates | 10.5 g |
| Fibre | 3.4 g |
| Salt | 0.7 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
