Whopper Whoopie Pies

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Even though it has been over a week and we are quickly approaching the holiday season, I am sure there many of you who still have a bag full of Halloween candy laying around the house.  I know I do.  But rather than eat candy bar after candy bar, I like to get creative and use them as ingredients in recipes.

I use my favorite whoopie pie cake batter with just a minor change or two. I do like to use a liqueur in my recipe, but it can be omitted.  For added taste and texture, I roll the edges of the filled cake in chopped malted milk balls (Whoppers).  Cakey, creamy, crunchy--you will get all that with a dreamy flavor to boot in these whoopie pies.

*See my post of chocolate candy bar squares for another great way to use left over Halloween candy!

Whopper Whoopie Pie
makes 15-24 cakes depending on how generous you are with your scoop

For the cakes
8 Tablespoons (4-ounces) unsalted butter at room temperature
1 cup granulated sugar
1 extra large egg
2 teaspoons chocolate liqueur, such as Godiva
1/4 teaspoon pure vanilla extract
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
6 Tablespoons unsalted butter, at room temperature
2 1/2 cups plus 2 Tablespoons confectioners' sugar
6 Tablespoons malted milk powder, such as Ovaltine
Pinch of kosher salt
6 Tablespoons heavy cream
3/4 teaspoon pure vanilla extract

Finely chopped malted milk balls or Whoppers for garnish

For the Cakes

Place oven racks in upper and lower thirds of the oven.  Preheat the oven to 375ยบ 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 liqueur, egg, and vanilla 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 halfway 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.

For the Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined.  Add the malted milk powder, salt, heavy cream, and vanilla and beat until smooth, about 3 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.  Roll the edges of the filling in the chopped milk balls.  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: Cakes adapted from Intermezzo, Issue 13, Filling adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell.


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