Who wouldn’t like to make a little whoopie this Valentine’s Day? Careful though, it can be habit forming. Whoopie pies with their chocolate cake outside and creamy marshmallow inside (what did you think I meant?). I’m seriously addicted.
Whoopie pies are an Amish tradition, originally called hucklebucks. Supposedly, their current name came about because the Amish farmers who found these treats in their lunchbox would shout “Whoopie!” (see: Whoopie Pies).
I’m not sure I would shout if I found one of these in my lunch, but I would be very, very happy. Frankly, if whoopie doesn’t make you happy something ain’t right.
As delicious as whoopie pies are I wasn’t satisfied. I wanted something more… More exciting. More daring. So I carefully cut out hearts with a cookie cutter (though I think this would’ve worked better if I did it before they were filled). And then…
Then I covered them with chocolate ganache and added a few sprinkles for good measure. The result? A homemade heart-shaped ding dong. Om nom nom.
[I was going to make a joke about whoopie and ding dongs, but that’s just too easy].
P.S. All those trimmed edges make a great snack that no one else has to know about because aw, how sweet, you made hearts…
P.P.S I have set up a group on Flickr as a place to share food photos, whether it is a picture of something you made from a recipe here or not. I want to see what you’re eating, so come join me.
(adapted from Good Housekeeping Baking and Martha Stewart Cookies)
Makes about 18 cookies
1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons, 1/2 cup) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 cup buttermilk
- Preheat oven to 400 degrees. Line baking sheet with parchment paper or nonstick baking mat (ex: Silpat).
- Sift together flour, cocoa, baking soda, baking powder, and salt.
- With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk and vanilla. Beat until well combined.
- On low speed, slowly add dry ingredients. Mix until combined.
- Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 8 minutes.
- Cool completely on a wire rack. Spread one cookie with Seven-minute frosting (recipe follows) and sandwich with a second cookie.
This is half of a traditional recipe. It makes just enough for the number of cookies in this recipe. Timing is key. It is bet to have everything you need ready before you start.
1/2 cup plus 1 1/2 teaspoon sugar
1/2 teaspoon light corn syrup
1/4 cup water
2 large egg whites
1/4 teaspoon vanilla extract
- In a small, heavy saucepan over medium heat, combine 1/2 cup sugar, the corn syrup and water. Bring to a boil. Raise heat to medium-high. Cook without stirring until a candy thermometer reaches 230 degrees.
- Meanwhile, when the syrup reaches a full boil, with an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add the remaining 1 1/2 teaspoon sugar and beat until peaks are very fluffy but still soft.
- When the syrup reaches 230 degrees, reduce the mixer-speed to medium-low. Pour syrup in a steady stream down the sides of the bowl. Increase speed to medium-high and beat until cool, about 7 minutes.
- Add vanilla and beat until fully incorporated. The frosting should be shiny and fluffy and hold stiff peaks.
- Use immediately.
Good on just about anything.
1/2 cup heavy cream
3/4 cup (about 6 ounces) semi-sweet chocolate chips
- Heat heavy cream in a small pan over medium heat until almost boiling (steam rising and bubbles around the edges, but you don’t want to boil it). Alternatively, you can heat the cream in a microwave.
- Place chocolate chips in a bowl and pour the hot cream over. Let stand until chips begin to melt, about 3 minutes.
- Whisk until cream is fully incorporated and you have a shiny chocolate glaze.
- Pour over whoopie pies or a pan of brownies. Can store any leftovers in an airtight container in the refrigerator for 1-2 weeks (reheat gently before using).
- Let the whoopie pies sit at room temperature or in the refrigerator for the glaze to set. Or eat it and lick it off of your fingers…