Saturday, January 21, 2012

Chocolate Chocolate Whoopie Pies

These chocolate whoopie pies, or blackmoons as my family calls them, were an experiment. I was headed to my friend Michele's house to watch the movie "Water for Elephants" (I had actually just finished reading the book, which I thought was amazing) and I had texted her to ask if there was anything I could bring. She texted back to bring any sweets I had lying around :)

I actually didn't have anything in the house, but I wanted to try chocolate filled whoopie pies so I thought this would be the perfect opportunity to give them a whirl. I have an adaptation of these in mind to go with my son's first birthday theme, but I don't want to say any more about that and give away the surprise!

I have made the run of the mill white creme version of these (my Mom's recipe) many times, but have never done them with chocolate filling. Since I was altering the recipe I thought I had better give them a test run. I was also using a whoopie pie pan and had only used it one other time. Since I was going for a smaller whoopie pie this time, I wanted to make sure the pan would work and I also needed to figure out if I would have to adjust the baking time (which I did).

Michele brought these into work with her the next day and was kind enough to send me her teams' reviews of them. The chocolate filling was a hit, but they were also deemed a bit dry. I adjusted the baking time down to 8 minutes from 10 to remedy that, though I do find whoopie pie cake to be a bit dry anyway. So overall,  I think I am on the right track! I will be sure to post the final results after the combined birthday party we are hosting for our son and daughter in March. Yes, we have 2 kids with birthdays less than a week apart. There are lots of birthday cake pictures coming up in the near future!

Chocolate Chocolate Whoopie Pies

For the cakes:

2 cups flour
1tsp salt
6 tbsp shortening
1 egg
1 tsp vanilla
1/2 tsp baking soda
6 Tbsp cocoa
1 cup sugar
1 cup milk

Sift flour, baking soda, salt and cocoa together. Cream shortening and sugar together in a small bowl and then add to the dry ingredients. Also add the egg, milk and vanilla and mix until just combined.

Drop by teaspoonfuls onto a cookie sheet, or whoopie pie pan. Bake at 350 degrees for 8 minutes if using a whoopie pie pan and 10 minutes if using a cookie sheet.

Remove the whoopie pie halves to a cooling rack and allow to cool completely before filling.

For the filling:

6 Tbsp shortening
1 cup powdered sugar
2 T
6 Tbsp marshmallow fluff
2 tsp evaporated milk
1 tsp vanilla
2 Tbsp cocoa powder
4oz bittersweet Ghiradelli baking chocolate melted and cooled

Using a mixer, blend all ingredients together at medium low speed except for the melted chocolate. Once blended slowly mix in the chocolate at low speed. Once the chocolate is combined return the mixer to medium low speed for 1 minute.

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