dark german chocolate whoopie pies

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

(2 RATINGS)

118 Pinches 1 Photo

Anna Russell

Battle Creek, MI

Updated on Dec 29, 2012

oh it so good

Rate

prep time 30 Min

cook time 10 Min

method ---

yield 32 whoopie pies servings of 1 whoopie pie

Ingredients

2 cups all-purpose flour
5 tablespoons dark unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter (1 stick), softened
1 cup sugar
2 - egg yolks
1/2 tablespoon double-strength vanilla
1 cup milk
FILLING
1 cup sugar
1/4 teaspoon salt
3/4 cup evaporated milk
2 - egg yolks
3/4 teaspoon double-strength vanilla
3/4 cup butter (1 1/2 sticks), cut into pieces
2 cups toasted sweetened flaked coconut
2 cups toasted pecan halves, finely chopped ganache and garnish

How To Make dark german chocolate whoopie pies

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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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