Saturday, 9 November 2013

Mia's Recipe: Whoopie Pies

I know I haven't been baking much these days, actually I planned to bake either some chocolate macarons with nutella cream filling or some crunchy chocolate chip cookies but decided not to after I stepped on my weighing machine last night. :(
But still, I did bake some whoopie pies 2 weeks ago! :) If you're unfamiliar with whoopie pies, they're like two pieces of cake-like cookies sandwiching some yummy fillings. You can get them at Pique Nique for about $2.50 per pc (of a small macaron size).

So let's get down to the ingredients so we can get started.
1. Unsweetened Chocolate - 2 Ounces (Half a bar)
2. Semi-Sweet Chocolate - 4 Ounces (1 bar)
3. Unsalted butter - 1/2 Cup (113g)
4. Sugar - 1 Cup (I used 200g)
5. Eggs - 3 Nos.
6. Vanilla Extract - 1 tsp.
7. All Purpose Flour - 1 Cup (125g)
8. Unsweetened Cocoa Powder - 1/4 Cup (30g)
9. Baking Powder - 1/2 tsp.
10. Salt - 3/4 tsp.
11. Large Marshmallows

First up, melt the butter and chocolate in a double boiler until smooth. Make sure the bottom of the glass bowl is not in direct contact with the simmering water, else the chocolate might burn. 

When the butter-chocolate mixture is cooled (very imporant, if not you might scramble your eggs), whisk in the sugar, eggs, and vanilla extract until smooth. 

Sift in the dry ingredients (Cocoa Powder, AP Flour, Baking Powder, Salt) and fold with a spatula until just combined. 
It's very important that you sift the dry ingredients, when working with cocoa powder. They tend to be very lumpy, as shown. 

After which, drop the batter onto a greased baking paper (very important because we needa flip half of them when they're almost fully baked and you really don't want them to stick) spaced 1" apart. I did a heaping tbsp. per cookie and got them in palm sized.

Bake these at 190 degree Celsius until cookies spring back when touched. I did them in my oven for 8 minutes. Do tweak your own baking time by constantly checking on your cookies. 

Take out the baking tray from the oven and flip half of the cookies over, topping each with 1 marshmallow. 
Return the tray to the oven and bake for additional 1 to 2 minutes until marshmallows bloat up. 

Remove the baking tray from the oven and while cookies are still hot, take the other piece of cookie and top them up over the melted marshmallow. 
Leave them on the rack to cool until marshmallow re-solidify. 

And you're done! :)

These whoopie pies are extremely chocolatey, and very filling. The cookies are 'drier' and more 'crumbly cakey', perhaps because I've overbaked them slightly to melt the marshmallow. 
Maybe I'll try filling them with buttercream and baking them for a shorter period of time to see if they'll taste better with a moister, softer cookie. :)

Till then,

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