Dark German Chocolate Whoopie Pies

Name: Dark German Chocolate Whoopie Pies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 32 whoopie pies servings of 1 whoopie pie
Ingredients: 2 c all-purpose flour; 5 Tbsp dark unsweetened cocoa powder; 1 1/4 tsp baking powder; 1 tsp baking soda; 1/2 c butter (1 stick), softened; 1 c sugar; 2 egg yolks; 1/2 Tbsp double-strength vanilla; 1 c milk; FILLING; 1 c sugar; 1/4 tsp salt; 3/4 c evaporated milk; 2 egg yolks; 3/4 tsp double-strength vanilla; 3/4 c butter (1 1/2 sticks), cut into pieces; 2 c toasted sweetened flaked coconut; 2 c toasted pecan halves, finely chopped ganache and garnish

By Anna Russell
@orphanannie1

oh it so good

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

32 whoopie pies servings of 1 whoopie pie

Prep:

30 Min

Cook:

10 Min

Ingredients

2 c

all-purpose flour
5 Tbsp

dark unsweetened cocoa powder
1 1/4 tsp

baking powder
1 tsp

baking soda
1/2 c

butter (1 stick), softened
1 c

sugar
2

egg yolks
1/2 Tbsp

double-strength vanilla
1 c

milk
FILLING
1 c

sugar
1/4 tsp

salt
3/4 c

evaporated milk
2

egg yolks
3/4 tsp

double-strength vanilla
3/4 c

butter (1 1/2 sticks), cut into pieces
2 c

toasted sweetened flaked coconut
2 c

toasted pecan halves, finely chopped ganache and garnish
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How to Make Dark German Chocolate Whoopie Pies

Step-by-Step

Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Cooling Rack; cool completely. Repeat with remaining batter.
For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache.
To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.

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