Sunday Dinner

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Aged "Cowboy Cut" Ribeye
French Fry Chips

Chocolate Kahlúa Whoopie Pies 
with a Vanilla Bean Mascarpone Cream Filling

This Sunday Dinner is a rare one.  What do I mean by that?  There are no children present.  Remote location accessible by pack mule only (o.k. not really, but if you have kids you get the point).  Knowing that the children are engaged in fun activities far, far away, naturally one's thoughts turn to---food.  And what first comes to mind is making whoopie ("pies" that is).  Bob Eubanks' favorite dessert, the once humble whoopie pie.  I say once humble because this Suzy-Q predecessor has recently become one of the "it" desserts amongst the hip culinary set.  Don't let the hype turn you away.  The reward here is worth the effort.  

These soft chocolate cakes are flavored with Kahlúa and filled with a vanilla bean mascarpone filling.  I enhance the chocolate flavor of the cakes with a bit of espresso powder.  The original recipe made 10 pies, but I manage to get fifteen by using a 2-ounce ice cream scoop.  Meaning more to enjoy, so embrace its cakey, creamy pleasures. 

*One note- the pies are best when allowed to set out for about 30 minutes allowing the cakes to come to room temperature and the filling to retain a slight chill. 

Chocolate Kahlúa Whoopie Pies
makes 15, 3-inch round pies

For the cakes
8 Tablespoons (4-ounces) unsalted butter at room temperature
1 cup granulated sugar
1 extra large egg
2 teaspoon Kahlúa liqueur
2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon espresso powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup milk at room temperature

For the filling
4 tablespoons unsalted butter at room temperature
1/2 cup mascarpone cheese
1 vanilla bean, split lengthwise and seeds scraped
3 cups confectioners' sugar

Place oven racks in upper and lower thirds of the oven.  Preheat the oven to 375º F.  Line two baking sheets with parchment paper.  In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt; set aside.  

In the bowl of a stand mixer fitted with the paddle attachment (or a hand held mixer), cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.  Add the Kahlúa and egg, beating until blended.  Add one-third of the dry ingredients and blend.  Add one-half cup of milk and blend.  Continue adding the remaining dry ingredients and milk, alternating as you go.  Scrape down the sides of the bowl and beat again until well blended.  Using a 1-ounce ice cream scoop (about 2 tablespoons), drop the batter onto the prepared baking sheets, spacing cakes 3-inches apart (I bake 6 cakes per sheet).  Bake for 10-12 minutes, rotating sheets half-way through baking or until the center of the cake springs back when lightly pressed.  Keeping cakes on the parchment, transfer to a wire rack to cool completely.  Continue with the remaining batter.

Using a stand mixer fitted with the paddle attachment (or a hand held mixer), cream the butter, mascarpone, and vanilla seeds.  Add the confectioners' sugar and beat on low until blended.  Increase the speed to high and beat until light and fluffy, about 3-4 minutes.  Using a knife, an off-set spatula, or a piping bag fitted with a large round tip, pipe the filling on the bottom of half the cakes.  Top with the remaining cakes, bottom side down to form a sandwich.  Wrap the pies in plastic wrap and refrigerate.  Set the pies out on the counter for 30 minutes before serving.  Assembled pies can be stored in the refrigerator for up to three days.  Enjoy!

Source: Adapted from Intermezzo, Issue 13


  1. Love the post almost as much as the recipe!

  2. Dear Mom
    We are having a good time. Believe it or not Aunt Diana can really cook- Her balsamic strawberries and bean dip are GREAT!!! and they're not even out of a can.
    We miss you,
    Jack( Nana also helped making this comment)

    PS I'd love to have a whoopie right now!

  3. Dear Jack,
    I am glad you and your sisters are having a fun time with Nana and Papa this weekend. I'll tell you what-- I will save you a whoopie pie if you save me some of that delicious sounding bean dip that Aunt Diana made!
    Love you,
    Mom (Dad and Niecey, too)

  4. Oh my heavenly Kahlua... this looks so decadent!

  5. I agree! I never thought of adding Kahlua to Whoopies! These look fantastic. I've made Pumpkin Whoopies with mascarpone cheese, but these look like ultra-divine, sophisticated beauties!Thanks for the gorgeous view!


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