CHOCOLATE WHOOPIE PIES WITH CASSIS FILLING
For a flavorful and crowd-pleasing party treat, bake these whoopie pies from One Girl Cookies' Dawn Casale and David Crofton.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 18 to 24 whoopie pies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed for 3 minutes. Scrape down sides of bowl with a spatula. With the mixer on low, gradually add flour mixture, about 30 seconds. Scrape down sides of bowl again and transfer batter to refrigerator for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
- Transfer batter to a pastry bag fitted with a large plain round tip (such as Ateco #809) and a large coupler. Pipe 2-inch circles onto prepared baking sheet, leaving 1 1/2 inches between each. Take care to keep your pastry bag completely vertical to make nice circles. If working in batches, keep batter refrigerated between each batch.
- Transfer baking sheets to oven; bake until whoopie pies spring back when touched, 7 to 9 minutes. Remove from oven and let cool completely.
- Fit a pastry bag with a large plain round tip (such as Ateco #809) and a large coupler; fill pastry bag with cassis filling. Turn half of the whoopies over so that they are bottom side up. Pipe a small dollop of cassis filling onto each whoopie bottom; sandwich with remaining whoopies.
CASSIS FILLING
Use this recipe to make Chocolate Whoopie Pies with Cassis Filling.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and butter on medium speed until mixture is light and fluffy, about 3 minutes. Scrape down bowl with a spatula. Add creme de cassis, food coloring, and salt; mix on low for 30 seconds.
- With the mixer on low, slowly add 2 1/2 cups confectioners' sugar; beat for 30 seconds. Scrape down bowl. If consistency is too soft to hold its shape, add additional confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.
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