....funny, when I prepared to post this recipe my baking sister Rima who lives across Tambak Johor actually put up the same recipe this morning! She was here last week, of course we had to meet, talked about our children, baking encounters, bla, bla, bla, handbags...bla, bla how to slim down..lol!
I saw this when Rima posted in her Facebook wall, and we had our first taste of whoopie pies when I went down to Singapore in January. I first tried the recipe that was posted by the JoyofBaking, but Rima said better try this one that has melted chocolate in the batter!
The Red Velvet Whoopie Pie using the other recipe was a hit with my kids and hubs...and this one...I only had a piece! It was super good, one can't enough of them! I made for some orders, but the balance were gone the next morning, Hajar, Umar and Ibraheem had for breakfast!
Anyway...here's the recipe that I got from The Candid Appetite !
For the Cookies:
2 ounces semisweet chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup buttermilk
2 large eggs
1 1/2 teaspoons apple cider vinegar, I used distilled vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups cake flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder, I used Valrhona
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup marshmallow fluff
2 1/2 cups confectioners’ sugar, sifted
1 tsp vanilla extract
Preheat the oven to 190C. Line 2 large baking sheets with parchment paper, I used 2 Mastrad sheets. Melt the chocolate, set aside.
Whisk the melted butter, buttermilk, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in three equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.
Using an a piping bag pipe on Mastrad or baking papers. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling: Beat the cream cheese, marshmallow fluff and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract. Sandwich a heaping tablespoonful of filling between 2 cookies using a pastry bag; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
It's hard to describe the texture of this whoopie pie, probably it is a cross between brownies and red velvet cakes...it's divine! Enjoy! Enjoy! Enjoy!
# I'll post all those bakes and cakes and macarons pictures after this ok!