Chocolate Stout Whoopie Pies

Chocolate Stout Whoopie Pies
Staff Writer
chocolate

Dede Wilson

These stout whoopie pies are cake-like, but sturdy enough to keep their shape. The confectioners’ sugar based buttercream filling is flavored with stout. These are simple to make. Just open up a bottle and get baking. The pies are best if served the same day they are baked, but they can be held overnight in which case I would assemble them and individually wrap in plastic wrap.

16
Servings
491
Calories Per Serving
Deliver Ingredients

Ingredients

For the cookies

  • 2  Cups  all-purpose flour
  • 1/2  Cup  cocoa powder, sifted
  • 1 1/4  Teaspoon  baking soda
  • 1  Teaspoon  salt
  • 1/2  Cup  unsalted butter, room temperature
  • 1/2  Cup  sugar
  • 1/2  Cup  firmly packed light brown sugar
  • 1  Teaspoon  vanilla extract
  • large egg, room temperature
  • 1/2  Cup  buttermilk
  • 1/2  Cup  stout, such as Guinness

For the filling and assembly

  • 3/4  Cups  unsalted butter, room temperature
  • 3 3/4  Cups  confectioners' sugar, sifted
  • 1/3  Cup  stout, such as Guinness

Directions

For the cookies

Preheat the oven to 350 degrees F. Position racks in upper and lower third of oven. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, cocoa, baking soda, and salt until combined. 

Beat the butter with an electric mixer in a large bowl until soft and creamy. Add both sugars and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice as needed.  Beat in the vanilla and egg until combined. In a separate bowl, whisk together the stout and buttermilk and add this wet mixture alternately with the dry mix in a few batches. Beat batter just until combined. The mixture will be thick.

Scrape batter into pastry bag fitted with tip and pipe out rounds about 2 ½-inches in diameter. You should have 8 rounds per pan spaced out as evenly as possible to allow for spread.

Bake for about 10 to 15 minutes or until a toothpick inserted in the center has a few moist crumbs clinging. Cool pans on racks completely.

For the filling and assembly

Beat butter until creamy with an electric mixer in a large bowl. Beat in confectioner’s sugar until it begins to combine. Add 1/3 cup stout and continue beating until very smooth. Only add more stout as needed for proper texture. The buttercream should be thick, but spreadable.

Spread buttercream on flat side of one whoopie pie and sandwich together with another. Repeat until done. Serve the same day or individually wrap in plastic wrap and store at room temperature for up to 24 hours.

Nutritional Facts

Total Fat
19g
27%
Sugar
5g
6%
Saturated Fat
5g
21%
Carbohydrate, by difference
81g
62%
Protein
9g
20%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
48mg
5%
Choline, total
4mg
1%
Fiber, total dietary
11g
44%
Fluoride, F
1µg
0%
Folate, total
126µg
32%
Iron, Fe
7mg
39%
Magnesium, Mg
19mg
6%
Niacin
5mg
36%
Phosphorus, P
122mg
17%
Selenium, Se
9µg
16%
Sodium, Na
282mg
19%
Thiamin
1mg
91%
Water
14g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.