Dark German Chocolate Whoopie Pies
Rating:
★★★★★ 2 votes5
Comments:
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
- 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
FILLING
How to Make Dark German Chocolate Whoopie Pies
- 1Preheat 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.
- 2Using 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.
- 3For 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.
- 4To 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.
