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Chocolate Cherry Mini Whoopie Pies


Can you believe I thought Whoopie Pies are kind of a new invention? According to Wikipedia these cake, cookie or a pie like treats have been around for some quite time, like a long long time. What’s even worst is that I live in PA, only couple hours from Lancaster where apparently Whoopie pies are really big sellers and I’ve never been there to try them! Would love to try some of those.

For those who have never made these, like myself, they are quite easy to make too, though most recipes ask you to spoon the dough onto the baking sheet I find it a lot practical to pipe them. If case you own a small cookie scoop you can also use that.
My favorite part about these was the “dipping in chocolate part”, it added a such a nice texture, perfect little crunch before you sink into a soft cookie/cake like texture.


Chocolate Whoopie Pies(makes about 30 minis, and 15 large ones)

1 3/4cup cake flour
3/4 cup cocoa powder
1tsp baking powder
1/4tsp baking soda
1/4tsp cinnamon
pinch of salt
1/2cup granulated sugar
1/4 cup packed brown sugar
12tbl butter at room temperature)(about170grams)
1tsp vanilla extract
1/4cup buttermilk(make your own) or plain yogurt
1/2cup warm espresso or 1/2cup warm black tea, or warm water

Dipping Chocolate Wafers- Merckens, about 2 cups

1 package cream cheese
1/2cup butter(60grams)
1/2cup cherry preserve
3/4 cup powdered sugar
1/2tsp vanilla extract

Preheat Oven to 375F
Line Baking Sheets with parchment paper

Make the Cake Rounds
In a large bowl sift together, flour, cocoa, baking soda, baking powder, cinnamon and salt, set aside
In a small cup combine coffee(if using)
Cream butter and sugars until light and fluffy.
Add eggs, one at a time, beat well until doubled in volume, and pale in color, scrape the sides frequently
Beat in vanilla extract.
In a small dish stir together buttermilk(yogurt) and coffee if using.
Set the mixer to low speed and alternatively  add buttermilk/coffee and flour mixture, starting and ending with flour.
Fill the pastry bag fitter with large round tip and pipe small round onto the prepared baking sheet. Dip your finger in water and gently smooth out the tops if necessary.
Bake for about 7-10 minutes, depends on big your cookies. Cookies are done when tops spring back when lightly pressed.
Let cool completely before filling.


Dipping in Chocolate
Line the baking sheet or a tray with wax paper
Place the chocolate wafers in a heat proof bowl that has been wiped clean and dry. Any trace of water will ruing any chocolate
Place the bowl on the top of the pan with simmering water. Gently stir the chocolate until it melts.
Dip each cooled cookie round into the chocolate, about half way then gently shake the excess off and place the dipped cookie onto the sheet lined with wax paper. Once done, place the  baking sheet into the fridge for 10 minutes, this will also ensure that chocolate will harden in a shiny finish.

Make the Filling
Measure 1/2 cup cherry preserve, roughly chop any big pieces of cherries.

Beat the butter until creamy, gradually add cream cheese and beat until smooth and well combined. Lower the speed of your mixer and add powdered sugar, add vanilla extract and lastly stir in cherry preserve.

Fill the cookies with cherry filling and sandwich them together. Store in the airtight container in the cool place.

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