Chocolate Whoopie Pies With Baileys Butter Cream – perfect for that sweet tooth or St. Patty’s day.
Ever have one of those hectic days at work that you just can’t wait for the time to make it home, put your feet up and enjoy a nice drink? Well today was one of those days. But what to drink? Well I love Baileys Irish Cream so I poured myself a little glass and thoroughly enjoyed it. This reminded me of this whoopie pie recipe I made with Bayleys in the butter cream which I forgot to post. So I thought it would be perfect to post this now, simply because it has Bayleys in it and because St. Patrick’s Day is coming up this weekend.
So a few weeks ago I went to Michael’s to look for a cake stand and came across this Ice Cream Sandwich Pan which I thought was just adorable and perfect to make large cookies or even whoopie pies. Being the adventurous person that I am, ahem, I went ahead and made these delicious whoopie pies in the pan. Now I only bought one pan, so I tried to put all the batter in the one pan, initially I had intended to make 6 whoopie pies, since there are 12 slots. Well, to my surprise, don’t know why I was surprised, these babies came out pretty huge. If I were to use two of them for whoopie pies I would have ended up with big whopper whoopie pies. Hmm, maybe that would have been something. 🙂
What I ended up doing is cutting each piece of cake in half, and made a whoopie pie out of each piece. Yep, I had good intentions but sometimes even the best of us screw up. Well it’s not really a screw up but it wasn’t perfection either. Nonetheless, these whoopie pies were delicious and thoroughly enjoyed.
Anyhow, don’t do as I do, because you’ll end up with some gigantic whoopie pies, and do as I say and make the recipe as it should have been made. 🙂
- 3 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 3/4 cup dark unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1/2 cup hot coffee
- 2 cups firmly packed light brown sugar
- 3/4 cup canola oil I used vegetable oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 5 large egg whites
- 1 1/2 cups sugar
- 2 cups 4 sticks butter, cut into 1/2 inch cubes, cool but not cold
- 1/4 tsp salt
- 1/4 cup Baileys Irish Cream
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease them with oil).
In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside. In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and 1/2 cup hot water, and whisk until both powders are completely dissolved.
In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.
Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Fill a piping bag with batter and pipe quarter-sized dollops 1-inch apart onto greased baking sheets. Bake for 10 minutes, until a toothpick inserted into the center of one whoopie comes out clean. Place cookies onto wax paper to cool while you bake the remaining batches.
In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.
Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the butter cream looks like it is breaking, don't worry, it will eventually come together.
Add the salt and Irish Cream and beat for 5 seconds to combine.
Pipe filling onto the flat sides of half of the whoopies and top with remaining half.