German Chocolate Whoopie Pies
























These little German Chocolate Whoopies are a combination of recipes…but the end result is delicious. They might just be my favorite whoopies yet.

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 egg

1 teaspoon vanilla

1 cup milk

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 and vanilla and 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.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

German Chocolate Filling from

1/2 cup evaporated milk

2 large egg yolks

1 teaspoon vanilla extract

3/4 cup sugar

1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1 1/2 cups sweetened flaked coconut

3/4 cup chopped toasted pecans

Whisk evaporated milk, egg yolks, and vanilla in heavy large saucepan to blend. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden and instant-read thermometer inserted into mixture registers 175°F to 178°F, 8 to 10 minutes (do not boil). Remove saucepan from heat, stir in coconut and pecans. Transfer German chocolate filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour.

Chocolate ganache this is where I come in

4 tablespoons heavy whipping cream

1 (4 oz) package german chocolate

Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15 minutes.

Spread 1 rounded tablespoon German chocolate filling on flat side of half of cookies. Place cookies, filling side up, on baking sheet lined with parchment paper. Spoon 1 teaspoon chocolate ganache onto flat side   of remaining half of cookies. Sandwich together 1 ganache-topped cookie, with 1 German chocolate-filled cookie.


2 thoughts on “German Chocolate Whoopie Pies

  1. Pingback: Red Velvet Whoopie Pies « Sweet Little Details

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