Whoopie Pies are one of my favorite desserts. I’m more of a cake girl, than pie girl… I’ll be the first to admit. These cookie-pies (that’s my son’s nickname “Cookie Pie”) are quick to make and totally portable. The Malted Buttercream filling is a lightly chocolate malted frosting. The method of making the frosting is pretty old-fashioned, using a boiled milk/cream and flour method. The addition of the malt powder takes the awkward flour-taste out of the frosting and allows the frosting to have great texture without being cloyingly (sickening-ly) sweet. The texture of the cookies are perfect, not too moist and sticky and soft and tender, with just enough ‘starch’ or structure to hold up to the filling without squishing it all out the sides on the first bite. These old school goodies are going to take the place of cupcakes around this house for a while… next up: I’m taking on the famous “Oatmeal Crème Pie”, once I can snag some instant oats!
Bonus of the day: my son loves being in the kitchen and has become my sidekick. He’s becoming very proficient in ‘Crappin’ Eggs’ *see above. He’s just like his Dad and sister… when asked if he’s had any of the batter from the cookies, looks at me confused and says… “Noooooooo Mama.” Busted!
But he’s a great little helper.
Did I mention this filling is utterly luscious?
Did I mention that on my whoopie pies, a significant amount of filling is required for my happiness and total satisfaction?
Double Chocolate Whoopie Pies and Chocolate Malt Buttercream Filling
By Cristen www.foodandswine.com
*inspiration from cookbook sited and linked below.
For the Double Chocolate Cookies:
1/3 C vegetable oil
1 C sugar
2 C flour
1/2 C cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 C buttermilk
1 tsp vanilla extract
1/2 C mini chocolate chips (semi-sweet)
For the Malted Buttercream Filling:
1/3 C malted milk powder (can use chocolate or vanilla)
2 1/2 TBSP boiling water
1/4 C plus 2 TBSP whole milk
1/2 C heavy cream
1/4 C all-purpose flour
8 ounces (2 sticks) unsalted butter
2 C confectioners’ sugar
Make the Double Chocolate Cookies:
Preheat oven to 350°. In a large bowl, beat the egg and vegetable oil. Gradually add the sugar and continue beating until pale yellow in color. In another bowl, sift together the flour, cocoa, baking soda and salt. In a measuring C, combine the buttermilk and vanilla extract. While mixing, alternate adding the dry ingredients and buttermilk to the egg and sugar, beginning and ending with the dry ingredients. Fold in mini chocolate chips. Drop the batter by heaping TBSP onto greased or silicon lined cookie sheets. 6-8 per sheet. Bake for 10 minutes. Remove to wire racks to cool. When cool, spread filling between two cookies to make whoopie pies.
Make the Light Chocolate Malt Buttercream Filling:
In a small bowl, dissolve the malted milk powder in the boiling water. In a medium saucepan over medium heat, stir together the milk, cream, and malted milk mixture. Whisk in the flour and stir constantly until the mixture comes to a boil and has thickened, 2 minutes. Remove from heat. Transfer the mixture to a medium bowl, to speed cooling process. Whisk vigorously for about 1 minute to release excess heat and set aside to cool to nearly room temperature. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes. Turn the mixer to low and pour in the cooled milk mixture. Increase the speed to medium and continue beating until the filling is fluffy and stiff peaks start to form. If mixture is warm, chill in refrigerator for 15 minutes, then beat until stiff peaks form. Fill cookie halves with 1-2 TBSP of the filling, top with other cookie. Makes about 12 filled cookies.
Filling Recipe adapted (largely) but inspired by “Malt Buttercream Filling” from Baked Elements cookbook by Matt Lewis & Renato Poliafito.