If a holiday ever screamed, "Make a delicious dessert filled with booze!" it would be St. Patrick's Day. So when the Irish in me saw this recipe, I knew I needed to make it immediately if not sooner. The stout in the chocolate cake batter provides a subtle distinction in the flavor. You don't taste beer, but the deep richness of the chocolate makes you think, "this is a little bit different." The stout compliments the dark chocolate in a very good way without being intense. Paired with a fluffy Bailey's flavored buttercream frosting and it's a match made in St. Patrick's treats heaven. Since I'm not a huge Bailey's fan, I was hesitant about the filling. But paired together, there is a balance that really makes you happy (or you're drunk, but probably not). I took these in to work as a little treat for my coworkers and they raved. At 10 am, most of them devoured them as soon as I came up to their desk.
Rarely does a recipe come along that I find compelled to make right away. But when I saw this post from Jessica at Oh Cake this week, (well, she posted it last week, I just saw it on Sunday), I knew these needed to be made to celebrate the holiday this weekend. Rarely do I advocate specialty pans--I'll definitely encourage you to invest in good quality pans that can be used for many things, but specialty ones aren't usually necessary in most occasions. Even my biscotti pan is only in my collection because it was a gift. But this time, I would encourage you to get a whoopie pie pan if you want to try this recipe (and think you'll make lots more whoopie pies). For our anniversary this past year, my Mom
Chocolate Stout Whoopie Pies
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1.5 ounces dark chocolate chips or chopped dark chocolate
6 Tablespoons butter
1 cup stout or chocolate stout (like the kind by Harpoon, Guinness, Young's or similar)
1 teaspoon vanilla (not pictured)
1/2 cup brown sugar, packed
1 egg yolk
In a large bowl, sift together flour, baking soda and salt.
In a medium saucepan, combine chocolate chips, butter, stout, vanilla and brown sugar over medium heat. Whisk to combine.
Once chocolate is melted, whisk again to incorporate and removed from heat. Still whisking, add the eggs and quickly whisk to combine.
Pour chocolate mixture into flour mixture and whisk to combine. Note: This is a thin batter--don't fear.
Grease a whoopie pie pan and fill each cavity about halfway. Note: My pan with stars was slightly smaller, and I used a 1/4 measuring cup to distribute the batter. I noticed I was using about half of that utensil, so I would say about 1/8 a cup of batter for each of my stars. Maybe a little more for a regular whoopie pie pan.
Bake at 325 degrees F for 10 minutes or until a tester comes out clean.
Turn out on to cooling racks and let cool completely before filling.
Bailey's Buttercream Filling
1/2 cup butter, softened
2 Tablespoons Bailey's
1 1/2 cups powdered sugar, sifted
Cream butter at high speed in the bowl of an electric mixer.
Add Bailey's and continue beating on high, scraping sides of bowl as necessary.
Reduce speed to medium and gradually add powdered sugar. Once all added, increase speed to high and beat until light and fluffy, scraping sides of bowl as necessary.
Pipe or spread filling onto half of the whoopie pies. Top with remaining whoopie pies to make a sandwich.
Makes about 14-18 whoopie pies.
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