2012_0212

Chocolate Whoopie Pies

I’ve been dying to make these chocolate whoopie pies, because the red velvet whoopies we made a year ago for Baked Sunday Mornings were really fabulous. Would the chocolate version be just as good?

My batter was odd – a little runny, and I had problems with lumps of flour. It did thicken up as it sat on the counter, and I probably should have let it sit for a while before I scooped it out onto baking sheets. After they cooked, though, the cake part of the whoopies turned out pretty good, not as puffy as I would have liked and without a nice crackly top. They’re a little sticky. I will say that I love mixing batters by hand – so simple and satisfying.

The buttercream is terrific, as are all of the Baked buttercreams I’ve made to date. It’s a classic Swiss buttercream – heated and whipped eggs and sugar, plus a hefty four sticks of butter. It’s light, creamy, not overly sweet, and very stable. Overall we liked the final result (although I think the red velvet whoopies were better). To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

2012_0211
Sesame Broccoli Rabe

9 Comments

  1. Your whoopies look great! I think we had a similar batter experience :) glad to know you enjoyed the red velvet ones… I think they are next on my to bake list!

  2. I am also a huge fan of mixing batters by hand (which is perfect since my mixer is currently broken). Your whoopie pies look delicious!

  3. I also enjoyed these, but I agree that the red velvet ones were better. I bet these would have been good with the cream cheese filling. So many choices! Yours look great.

  4. Great photo! I didn’t have any trouble with the batter, but I joined after you’d made the Red Velvet ones, so I really didn’t know what to expect. I thought these were great and came together more easily than I expected.

  5. Sheri….these turned out beautifully!!! I know what you mean about the batter. I was afraid there would be lumps of flour in mine. But your cake is so smooth and rounded. Mine came out a kind of glob shape. But they were still tasty! I think I will take your advice and let the batter rest a bit before baking! : )

  6. I had the same lumpy batter too….but they still seemed to turn out just fine. Yours look really good!

  7. I made a note in my recipe gook to let this batter rest for a couple minutes before spooning out onto the baking sheet…it does get a better consistency. Funny how we all are…so many prefer the red velvet from last year, but I thought this chocolate recipe was superior for many reasons. But I liked the filling last year over today’s…I like today’s buttercream but not with this cookie…too overpowering; takes over the chocolate and I wanted chocolate, maybe because it is Valentine’s chocolate season. Your photo is perfect.

  8. I’m glad I’m not the only one who had runny batter — but I think you still got more height in your cookies. Yours look fantastic!

  9. I love your photo. After baking the whoopie pies and a batch of cookies, I couldn’t take a bit of anything.

    Good work
    Connie

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