A few weeks ago I posted on Samoa Cupcakes. I couldn’t resist, I had to turn them into whoopie pies…and I am so glad I did. The recipe is a colaboration of sorts, but I am happy with the end result.
Classic Whoopie Pies from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 teaspoon vanilla
1 cup milk
1 teaspoon coconut extract (optional)
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
In a bowl, sift together, flour, cocoa, baking soda, and salt.
In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg, vanilla, and coconut extract, beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
Caramel Buttercream Frosting
2 sticks unsalted butter
1/2 teaspoon salt
3/4 cups packed brown sugar
2 teaspoons vanilla extract
1/3 cup prepared caramel
3 Tablespoons milk
6 cups powdered sugar
1 cup sweetened shredded coconut
1/4 cup milk chocolate chips
Cream butter and brown sugar together in the bowl of an electric or stand mixer. Add vanilla, salt, caramel syrup, milk until combine. Begin adding in the sugar slowly and mixing thoroughly after each addition. Beat for about 4 minutes until smooth.
To toast the coconut, spread the coconut onto a rimmed baking sheet (I used my stoneware bar pan). Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.
Heat chocolate chips in a double boiler or microwave for about 30 seconds or until drizzling consistency.Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.
Spoon the caramel buttercream into a decorators bag. Pipe caramel buttercream out onto whoopie. Top with toasted coconut. Drizzle chocolate over coconut and immediately sandwich between two pies before chocolate sets. For added coconut, you may roll sides in flaked coconut to garnish.