I was pretty excited to see the chocolate whoopie pies on this week's Baked Sunday Mornings schedule. In the fall I always make the pumpkin whoopies from the first Baked book, but I've never made any other kind. So I was happy to try the chocolate version.
Whoopie Pies are kinda like frosting sandwiched between two cupcake tops. Neater to eat than a cupcake, but not quite as cute. These are made with cocoa powder, espresso powder and coffee for flavor. No butter to soften, don't even need a mixer for this recipe. Just a couple of bowls... Well three, because it is after all, a Baked recipe. I first used a 1/4 cup ice cream scoop for my first batch, but they were really really too big, so switched over to a 2 tbsp measure for better proportioned cookies. Mine really didn't look like the picture, and although the description in the book said they were supposed to be super moist, mine were more like a cross between a cookie and a cupcake. Not as moist as I was expecting. Plus they looked nothing like the picture in the book. I must have screwed up somewhere.
I was actually expecting to to screw up the frosting, because I usually have issues with fancy buttercream, but the swiss meringue vanilla buttercream came together quite easily. It's not our favorite kind of frosting, as it's very, very buttery, but it was still nice. I used a pastry bag and a closed star tip to pipe a pretty border of frosting onto the cookies. I was going to roll the sides in pretty sprinkles, but decided they were cute enough on their own, plus I had gone through the trouble of using a pastry bag, didn't want to hide my cute piping job!
I brought the cookies to a work meeting and they were very well received. I joined Baked Sunday Mornings after the group made the red velvet whoopie pies last year, but they might be next on my list. Click on through to the Baked Sunday Mornings site for the recipe, and to see how the other bakers enjoyed this recipe!