Baileys Irish Cream filled Chocolate Whoopie Pies

March 16, 2012

Tomorrow is St. Patrick’s Day! On this St. Patrick’s Day eve I thought I’d post this recipe for Baileys Irish Cream Filled Chocolate Whoopie Pies. And I’ve got to tell you, these are possibly the best whoopie pies I’ve ever tasted.

The chocolate pie part is wonderfully moist with hints of the coffee and espresso flavours in the rich chocolate. But I think it’s the Baileys Irish Cream filling that has truly won my heart.

This filling is not your simple buttercream frosting, it is a Swiss Vanilla Buttercream, which I had never tasted before, much less made. It is to die for! Amazingly creamy and yet still light and fluffy. And when you add that Baileys Irish Cream into the mix…it is totally over the top!

I’m a huge fan and urge you to give it a try. I think you will be a convert too!

Baileys Irish Cream filled Chocolate Whoopie Pies

recipe from: Allison Eats

yield: 30 whoopie pies

Ingredients:

for the pies:

  • 3 1/2 Cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1 1/4 tsp Baking Powder
  • 1 1/4 tsp Baking Soda
  • 3/4 Cup Dark Unsweetened Cocoa Powder
  • 2 tsp Instant Espresso Powder
  • 1/2 Cup Hot Coffee
  • 2 Cups firmly packed Light Brown Sugar
  • 3/4 Cup Canola Oil
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/2 Cup Buttermilk, shaken

for the filling:

  • 5 Large Egg Whites
  • 1 1/2 Cups Sugar
  • 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 tsp Salt
  • 3 Tablespoons Baileys Irish Cream

Directions:

for the pies:

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease them with oil).

In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside. In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and 1/2 cup hot water, and whisk until both powders are completely dissolved.

In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.

Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Fill a piping bag with batter and pipe quarter-sized dollops 1-inch apart onto greased baking sheets. Bake for 10 minutes, until a toothpick inserted into the center of one whoopie comes out clean. Place whoopie’s onto wax paper to cool while you bake the remaining batches.

for the filling:

In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.

Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.

Add the salt and Irish Cream and beat for 5 seconds to combine.

Pipe filling onto the flat sides of half of the whoopies and top with remaining half.


Mini Carrot Cake Whoopie Pies

April 21, 2011

What a fantastic treat for Easter! I’m sure they must be a favourite of the Easter Bunny and are definitely one of my favourites now too! These cookies are incredibly moist, and enticingly spicy.

Sweet, but not overwhelmingly so, which works great with the sweet cream cheese frosting sandwiched between. Believe me the cookies are delicious on their own, but oh, with the addition of that creamy filling…just heavenly!

These little bite-sized morsels are completely addictive. And how fun! You get your own personal little carrot cake! Maine is definitely on to something…Who wouldn’t love a whoopie pie?!

Mini Carrot Whoopie Pies

Slightly Adapted from Craving Chronicles (If you haven’t been to this blog you are missing out! Gorgeous photos!)

Makes 12 Mini Whoopie Pies (filled cookies)

Ingredients

3/4 cup golden raisins (2 1/2 ounces)
1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped

8 ounces cream cheese
4 tablespoons unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla

Directions

Place raisins in a small bowl and add enough hot water to cover. Set aside for 5-10 minutes, then drain thoroughly and pat dry.

In a small bowl, whisk together flour, spices, baking soda and salt.

In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots, walnuts and raisins on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.

Preheat oven to 375°F. Line two baking sheets with Silpats or parchment paper.

Working with one baking sheet at a time, drop 1Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat cream cheese and butter in a stand mixer, scraping down sides with a spatula as needed, until smooth. Add powdered sugar slowly, only a couple of tablespoons at a time and vanilla. Mix until a thick frosting consistency is reached, adding more powdered  sugar as necessary.

If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.


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