Posted on Tuesday, 30th November 2010 by Grace

Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream, one bite and you’ll think you’re in Whoopie Pie heaven!  I didn’t even know what these little bundles of goodness were until I spotted Marly’s .  Even then I still couldn’t comprehend how absolutely addictive these little jewels would be!

Legend has it that the Amish woman in Lancaster, Pennsylvania invented these little gems.  According to the legend, they got so excited when they baked these little parcels of indulgence that they yelled out “Whoopee!”

For those of you who have yet to satisfy your sweet cravings with one of these decadent goodies, a Whoopie Pie is made up of two round pieces of cake hugging a layer of sweet, whipped frosting.

It’s time to gently move over (I say gently because I could never give up one of my favourite treats) the Cupcake and give Whoopie Pies a try!  I am looking forward to experimenting with an array of flavour combinations.  Nicole went all out with her (can’t wait to try these and I don’t even like pumpkin).

When I spotted this recipe for Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream in the November issue of I knew it was about time that I crossed it off my to bake list.  I can’t believe it took me this long!

This recipe comes from the nationally acclaimed bakery, in Brooklyn, New York.  Matt Lewis and Renato Poliafito opened the bakery in 2005 and they specialize in reinventing homey favourites with modern, playful twists.

I intend on visiting the bakery next time I am in New York.  I am looking forward to sampling their mouth-watering sweets, especially their brownies (apparently Oprah loved them!) and also their sweet and salty caramel cake (Martha’s favourite).  I also plan to add their cookbook, , to my never-ending bookshelf.

Add these Chocolate Whoopie Pies to your next Christmas cookie plate and watch how they immediately become the showstopper.  The coffee and espresso intensifies the exquisite chocolate flavour and the Vanilla Swiss Meringue Buttercream feels like velvet on your tongue.

I dare you to eat just one, believe me, it can’t be done!

Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream

(Adapted from Baked Explorations, Recipe featured in Food and Travel, November 2010 Edition)

Makes 34

• Chocolate Whoopie Pies
• Vanilla Swiss Meringue Buttercream Filling

Chocolate Whoopie Pies

• 490 g (3½ cups) plain (all-purpose) flour
• ¼ teaspoon salt
• 1¼ teaspoon baking powder
• 1¼ teaspoon bicarbonate of (baking) soda
• 90 g (¾ cup + 3 tablespoons) dark unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 110 ml (4 ounces) hot coffee
• 110 ml (4 ounces) hot water
• 350 g (1¼ cups + 2 tablespoons) firmly packed light brown sugar
• 170 ml (6 ounces) rapeseed (canola) oil (can be substituted with vegetable oil)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 110 ml (4 ounces) buttermilk, room temperature, shaken

1. Preheat oven to 180° C (350° F).  Line 2 baking sheets with non-stick baking paper or silicone baking mats, set aside.
2. Using a fine mesh sieve, into a large bowl, sift the flour, salt, baking powder, and baking soda. Using a whisk, whisk to combine well, set aside.
3. In another large bowl, whisk together the cocoa and espresso powder until well combined.
4. Add the hot coffee and the hot water to the cocoa mixture and whisk until both powders are completely dissolved.
5. In another bowl, stir together the brown sugar and oil until well combined and then add it to the cocoa mixture; whisk until well combined.
6. Add the egg, vanilla and buttermilk to the cocoa mixture and then whisk until smooth.
7. Using a large spatula, gently fold the dry ingredients into the cocoa mixture, scraping the sides and the bottom of the bowl as you fold.
8. Use a one tablespoon-capacity ice cream scoop with a release mechanism to drop rounded tablespoons of the dough onto the prepared baking sheets about 2.5 cm (1-inch) apart.
9. Bake, rotating baking sheet halfway through, for 10 to 15 minutes, until the cookies are just starting to crack on top.  A cake tester inserted into the centre of the cookie should come out clean.
10. Let the cookies cool completely on the sheets.  Repeat with the remaining dough.

Vanilla Swiss Meringue Buttercream Filling

• 5 large egg whites
• 300 g (1½ cups) caster (superfine granules) sugar
• 440 g (1 pound or 4 sticks) unsalted butter, cut into 1 cm cubes, cool but not cold
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• gel paste food colouring, optional

1. In the bowl of an electric stand mixer, whisk the egg whites and sugar together.
2. Set the bowl over a saucepan of simmering water but do not let the water touch the bottom of the bowl.
3. Heat and continuously whisk the mixture until the sugar is completely dissolved and the colour of the mixture is milky white, about 2 to 3 minutes.
4. Remove the bowl from the heat and attach to the stand mixer fitted with the whisk attachment. Beat the egg mixture on medium-high speed until smooth and fluffy.
5. Replace the whisk attachment with the paddle attachment, gradually add the cubed butter and beat on medium-high speed until smooth and fluffy (If the buttercream looks like it is splitting, don’t worry, it will eventually come together).
6. Add the salt and vanilla and beat for 5 seconds to combine.
7. Colour the filling by mixing in (at medium speed) the food colouring, 1 drop at a time, until the desired colour is reached.

Assembling Chocolate Whoopie Pies

1. Line a baking sheet with non-stick baking paper and set aside.
2. Transfer the Vanilla Swiss Meringue Buttercream Filling to a large pastry bag fitted with a Wilton 1M pastry tip.
3. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
4. Sandwich with remaining cookies, pressing down very gently.
5. Transfer to prepared baking sheet and cover with plastic wrap.
6. Chill for about 30 minutes to firm up before serving.

Related posts:

1. Caramilk® Cream-Vodka Cooler Cupcakes with Caramel Buttercream Icing
2. Lemon Curd Meringue Nests
3. Baked White Chocolate Cake Doughnuts with Vanilla Glaze
4. Orange Cupcakes with Vanilla Cream Icing & Sugared Orange Peel
5. Chocolate Éclairs with Vanilla Bean Crème Pâtissière

Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes

Comments (21)

21 Responses to “Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream”

1. Says:
   November 30th, 2010 at 2:37 pm

   love the color of your filling!

2. Says:
   November 30th, 2010 at 6:05 pm

   Yum! These look amazing. My aunt’s mother-in-law always made whoopie pies for us at the holidays and I have yet to get that recipe from her.

3. Says:
   November 30th, 2010 at 6:11 pm

   These are so pretty!

4. Says:
   November 30th, 2010 at 6:49 pm

   Grace – You may be a late-comer to the concept of whoopie pies, but you definitely take the cake on it! These are SO beautiful. I wish I could come over and have one with you right now!

5. Says:
   November 30th, 2010 at 6:52 pm

   I love the story about how whoopie pies were invented. So funny!

   I discovered swiss meringue buttercream, or silk meringue over the summer and fell in love with it. It has a wonderful silky and light texture that holds up great in super hot weather. Great choice for a whoopie pie.

6. Says:
   November 30th, 2010 at 7:35 pm

   Lovely. I adore the pink filling. There is no way I could pass up one of these cookies.

7. Grace Says:
   November 30th, 2010 at 8:03 pm

   Evan you must try these but take the warning, you’ll definitely be eating more than one.

8. Says:
   November 30th, 2010 at 9:40 pm

   I have not made a whoopie pie before. Looks awesome!

9. Says:
   November 30th, 2010 at 9:43 pm

   Those are just lovely.

10. Says:
    November 30th, 2010 at 9:58 pm

    These whoopie pies are beautiful! I made my first whoopie pie a couple months ago and immediately fell in love. Nicely done!

11. Says:
    November 30th, 2010 at 10:40 pm

    These are absolutely beautiful, love the pink!

12. Says:
    December 1st, 2010 at 1:52 am

    Oh my word, those are seriously calling my name! Not only do they look incredibly delicious but your whoopie pies are stunning, just gorgeous. I LOVE LOVE LOVE swiss meringue buttercream so you know I’d be all over these chocolate whoopie pies. Mmmm I want to eat them all!

13. Says:
    December 1st, 2010 at 2:09 am

    these cookies look fantastic! excellent work!!!!

14. Says:
    December 1st, 2010 at 7:09 am

    I love the look of your piped filling!!! Perfection!!!

15. Says:
    December 1st, 2010 at 11:18 am

    lawd have mercy Grace! these look divine!!!

16. Lora @cakeduchess Says:
    December 2nd, 2010 at 6:44 am

    Oh my Grace…these are pretty!!! I also love the whoopie pie story…great to read it again:)
    Congrats on Top 9 !!

17. Grace Says:
    December 2nd, 2010 at 8:18 am

    Thank you Lora, I love the story too, so cute.

18. Says:
    December 2nd, 2010 at 8:38 am

    I love whoopie pies! And the pink frosting is so cute Happy Top 9!

19. Says:
    December 2nd, 2010 at 9:19 am

    [...] This post was mentioned on Twitter by elena cestafe, Grace Langlois. Grace Langlois said: New Blog Post-Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream #sweets #desserts #cookies #chocolate [...]

20. Says:
    December 2nd, 2010 at 4:44 pm

    These are so delicious looking! What a great flavor combination. Something about pink in a dessert that is always happy-making I think! I have seen so many great whoopie pie recipes I think I need to jump on the bandwagon and start making some. Think I’ll start here! Thank you.

21. Says:
    December 2nd, 2010 at 5:15 pm

    Look at those pies, so sweet! It will be a sure hit among girls parties!

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