Mini Irish Cream Whoopie Pies
This weekend my friend Sarah is having a St. Patty’s Day party so of course my brain went into full baked-good-planning mode. My very first idea was to make Irish Cream cupcakes, but I quickly thought to myself, “You know, I always make cupcakes, why not something different?” Naturally Whoopie Pies came to mind as the next party-sized confection of choice. I’d never made them before, but they’re easily becoming (if not already) the next big thing, so I knew I had to jump on the bandwagon. Sticking with the idea of using Irish Cream in the frosting, I turned to Martha Stewart for the whoopie recipe. However, last week Scott took a little trip to NYC and was sweet enough to bring me back a fantastic gift; the book Baked Explorations… so, Sorry Martha!
Matt Lewis and Renato Poliafito’s recipe for Chocolate Whoopie Pies was spot on. The Swiss Vanilla Filling was also a perfect base to add the Irish Cream flavor, and the texture of it was so dreamy and fluffy. It took a lot of self control to not pipe this stuff directly into my mouth!
This recipe yields 15-17 small pies, but since I wanted them perfect for a party bite, I made them even smaller. I used a piping bag to pipe quarter-sized dollops onto my greased baking sheets (I was fresh outta parchment!) and after 3 batches, I had enough to make 102 adorable little Whoopie Pies!
Chocolate Whoopie Pies
- 3 1/2 Cups All-Purpose Flour
- 1/4 tsp Salt
- 1 1/4 tsp Baking Powder
- 1 1/4 tsp Baking Soda
- 3/4 Cup Dark Unsweetened Cocoa Powder
- 2 tsp Instant Espresso Powder (I skipped this)
- 1/2 Cup Hot Coffee
- 2 Cups firmly packed Light Brown Sugar
- 3/4 Cup Canola Oil
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 Cup Buttermilk, shaken
Irish Cream Filling
- 5 Large Egg Whites
- 1 1/2 Cups Sugar
- 2 Cups (4 sticks) Butter, cut into 1/2 inch cubes, cool but not cold
- 1/4 tsp Salt
- 3 TBSP Irish Cream (such as Baileys- but I went with the bottom shelf, $8.99 Emmet’s Classic Cream)
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease them with oil).
In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside. In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and 1/2 cup hot water, and whisk until both powders are completely dissolved.
In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.
Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Fill a piping bag with batter and pipe quarter-sized dollops 1-inch apart onto greased baking sheets. Bake for 10 minutes, until a toothpick inserted into the center of one whoopie comes out clean. Place whoopie’s onto wax paper to cool while you bake the remaining batches.
Make the Irish Cream Filling
In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky white, about 2-3 minutes.
Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed (start slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is breaking, don’t worry, it will eventually come together.
Add the salt and Irish Cream and beat for 5 seconds to combine.
Pipe filling onto the flat sides of half of the whoopies and top with remaining half. Enjoy your tiny delights!