Chocolate Coconut Whoopie Pies


I decided it was time to make more whoopie pies! They can be whipped up pretty quickly so they were great for a Saturday afternoon. I made the same chocolate sandwich as before and made the coconut filling from the whoopie pies book.

I just got this really cute glass cake holder

Chocolate Whoopie Pies
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell
Ingredients
1 2/3 cups plain flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 cup milk (I used soy)
1. Pre-heat oven to 375 F/190 C and line 2 baking sheets with parchment paper. Sift together the flour, cocoa powder, baking soda and salt into a small bowl.
My aunt gave me these really cute cupcake measuring spoons!
2. In a large bowl beat with a electric mixer the butter, shortening and brown sugar on low speed until combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half the flour mixture and half of the milk to the batter and beat on low until incorporated. Scrape down the sides of the bowl and add the remaining flour mixture and 1/2 cup of milk and beat until completely combined.

4. Using a spoon (I used my cookie scoop), drop 1 tbs of batter onto the baking sheets, spacing each scoop 2 inches apart. Bake one sheet at a time for 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheets for 5 minutes before removing to a wire rack to cool completely.
Coconut Cream Filling
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell
Ingredients
4 tbs unsalted butter at room temperature
1 3/4 cups icing sugar
5 tbs shredded coconut (plus extra for rolling)
3 tbs coconut cream
1/2 tsp coconut extract (or vanilla)

1. In a large bowl beat together the butter and sugar on low speed until combined. Add the coconut, coconut cream and coconut extract and beat on low until smooth about 5 minutes.

2. Using a spatula or piping bag spread a generous drop on one cake and top with another cake. Roll in extra shredded coconut.

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1 Comment

  1. Mmm the last picture makes them look extra good!