I have never had a Whoopie Pie until today. To ease myself into this new venture I made sure this recipe had something I was familiar with, beer. The Chocolate Beer Cream Whoopie Pies recipe is inspired by Maggie Cubbler of Loaded Kitchen, however I found this recipe on Craft Beer.com.
Whoppie Pies are most often cake-like cookies with a soft cream sandwiched between the two cookies. Whoppie Pies are also known as black moon, gob, black-and-white, bob or BFO for Big Fat Oreo. Apparently there is a need for several aliases, which I guess if you were that tasty you would probably want to disguise yourself too.
For this recipe you will need the following:
4 and 1/4 cups flour
1/2 tsp kosher salt
1 and 1/4 tsp baking powder
1 and 1/4 tsp baking soda
3/4 cup cocoa powder
1 cup imperial stout (I used Ivan The Terrible from Big Sky Brewing MT)
2 cups dark brown sugar (firmly packed)
3/4 cup vegetable oil
1 tsp espresso powder
1 egg (large)
1 tsp vanilla extract
1/2 cup buttermilk
Raspberry Beer Cream
1/2 cup unsalted butter (room temperature)
1/2 cup cream cheese (room temperature)
3 1/2 cups confectioners sugar (sifted)
4 tsp seedless raspberry jam
2 Tbsp raspberry beer
To make the pies you will start with a large bowl and add the flour, baking soda, baking powder and salt. Mix them well and then set aside.
Next get another bowl, a fairly large one, (you’re going to be using a lot of bowls for this recipe), and mix the cocoa powder and beer. Stir until well mixed.
In another bowl mix the brown sugar and vegetable oil and then add to the beer/cocoa mixture. Next add the espresso, the egg, vanilla extract and the buttermilk. Mix well.
Slowly add the flour into the liquid mixture, again mixing well. Set the dough aside for about 10 minutes. What happens in these 10 minutes is somewhat magical as the dough toughens up and is now stiff yet pliable.
Line a baking sheet and cut out the pies in whatever shape you desire. I made heart shaped pies because I only have heart shape biscuit cutters, not that I am some lovey-dovey person. Place the pies about 2″ apart as they will expand a little while baking. Place in the oven for 12 minutes or until they are done.
While you wait you can make the cream filling. Start with room temperature butter and cream cheese and mix in a bowl. Next sift in 3 cups of confectioners sugar (or powdered sugar) and stir that in to the cheese/butter mixture. Next add in the raspberry jam and raspberry beer along with the rest of the confectioners sugar. Stir until mixed.
Because the filling is cream based you will want to wait until the pies are completely cooled as they will melt the filling if they are still warm. No one wants runny filling 🙂
PS I used a total of 5 bowls for this recipe. And now it is time to do the dishes!