Everyone here at KAMO love delicious home baked goodies, so we are always looking through recipes and baking techniques. After weeks of searching, we believe we have found "The Most Amazing Chocolate Whoopie Pies" recipe and we've added a few of our own twist to it! This Whoopie pie features a very moist, deep-chocolate cookie and a light and fluffy Swiss vanilla filling (also options for a peanut butter filling or a peppermint filling).
Make the Chocolate Cookies
3 & 1/2 cups all-purpose flour (437.5g)
1/4 teaspoon salt
1 & 1/4 teaspoons baking powder
1 & 1/4 teaspoons baking soda
3/4 cup dark unsweetened cocoa powder (88.5g)
2 teaspoons instant espresso powder
1/2 cup hot coffee (120g)
2 cups firmly packed light brown sugar (396g)
3/4 cup canola oil (165g)
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk (120g)
Preheat the oven to 350F (177C). Line a baking sheet with parchment paper.
Whisk together the flour, salt, baking powder and baking soda in a large bowl.
Whisk together the cocoa powder and espresso powder in another large bowl. Then add the hot coffee and another 1/2 cup hot water and whisk until completely dissolved.
In a third bowl, stir the brown sugar and oil together, then add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and butter milk and whisk until smooth.
Use a rubber spatula to fold the dry ingredients into the wet ingredients.
Use a small ice cream scoop to drop the dough onto the baking sheet about 1 inch apart. bake for 10-15 minutes, until the cookies are just starting to crack on top.
Make the Swiss Vanilla Filling
5 large egg whites
1 1/2 cups granulated sugar (300g)
2 cups unsalted butter (4 sticks, 455g)
1/4 teaspoon salt
1 teaspoon pre vanilla extract
Whisk the egg whites and sugar together in a bowl, then set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Mix until sugar is completely dissolved (~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 until smooth and fluffy. (~5minutes)
Remove the whisk attachment and replace with the paddle attachment, then add cubed butter and beat on medium-high speed until smooth and fluffy.
Add the salt and vanilla and beat for 5 seconds.
Put it together!
Turn a cooled cookie upside down, use an ice cream scoop to drop the filling onto the flat side of the cookie. Place another cookie on top of the filling then press down slightly so the filing spreads to the edges of the cookie. Put them in the fridge for ~30 minutes before serving!
Peanut butter filling variation: Remove 1/2 cup sugar and add 1/2 cup light brown sugar when making the filling. Fold in 1/2 cup peanut butter after adding the vanilla extract.
Peppermint filling variation: Add in 1/2 teaspoon peppermint extract after adding the vanilla extract. To get that mint green look, add a few drops of green food coloring, or a tablespoon of Crème de Menthe, and beat for 5 seconds.