It’s time again to make Guinness Whoopie Pies.

I adapted a Chocolate Whoopee Pie recipe from joyofbaking.com, there’s a lot of really good stuff there. Go check them out…but, after you finish reading my blog.

I made two changes to the recipe, otherwise it remained the same. The first change was that I used Dark Chocolate Cocoa Powder. I know! Is that cool or what?! I had no idea that they made this; It was like a chocolaty beacon on the shelf, I just had to get some. The other change was instead of using espresso, I used Guinness Stout!

We have three major steps to making the Whoopie Pies: mix the dry ingredients, mix the wet ingredients, mix them together and then make the filling…okay, that four steps. Oh, wait, you also have to cream the butter, so we’re up to five major steps,

Measure out all your dry ingredients. When I measure my dry ingredients I like to dump them on top of parchment paper.

The dry ingredients need to be sifted and it easy to pick it up as a roll and pass through the sifter. Otherwise I would have to use another bowl.

Once sifted, give a quick stir with a whisk to combine and you’ll end up with a velvety looking mix.

Now it’s time for the wet ingredients. Oh, make sure the Guinness is at room temperature before mixing it with the buttermilk.

Let’s see, we have our dry ingredients, our wet ingredients, so now we have to cream the butter with sugar and an egg. I of course used a fresh egg from one of my chickens.

Now you’re ready to combine all three. Dump about a third of the dry ingredients into the mixing bowl, followed by a third of the wet and beat at a medium speed until nicely mixed. Repeat back and forth until it’s all in the mixing bowl and all mixed.

Now remember we’re making Whoopie Pies, so the batter is going to be rich and thick.

Grab a Tablespoon and just plop some on a cookie sheet covered with parchment paper.

You’ll want to smooth them out a little, so just wet your finger a give ‘em a swab or two.

This recipe will make about 15 Whoopie Pies, which means you’ll be baking 30 halves. Bake in oven at 375 degrees for about 10 minutes.

While the cookies are baking or cooling, make your filling. I used a cream cheese filling recipe that was really for a Red Velvet Whoopie Pie; also from joyofbaking.com. I didn’t change anything from that recipe. I made those Red Velvet Whoopie Pies a while back and oh man! Are they good!

Cream together the butter and cream cheese add the vanilla and start adding the powdered sugar one cup at a time. You don’t want to burn out your blender. Once your filling is ready, load up a pastry bag or use a storage bag and cut off the corner and start squeezing.

Only do half and top them off!

Enjoy!

Chocolate Guinness Stout Whoopie Pies

Print recipe

Serves	15
Website	Adapted from Joy of Baking

Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 cups Hershey's Special Dark Cocoa Powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cups butter
• 3/4 cups granulated white sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup buttermilk
• 1/2 cup Guinness Stout

Directions

Dry Ingredients
		Sift together the flour, dark cocoa, baking powder, baking soda, and the salt.
Wet Ingredients
		Just add some Guinness Stout to the buttermilk. Make sure the stout is at room temperature.
Cream the butter
		Beat the butter and sugar until the mix is light and creamy. Then add the egg and the vanilla extract and beat until well incorporated.
Put it together
		Mix the wet and dry with the creamed butter at a slow speed. Alternate back and forth until it’s all mixed in.
Almost done!
		Bake at 375 degrees for about 10 minutes; the tops should be a springy when light touched. Let cool and squeeze on the filling. Remember, you only have to do half. Top them off and enjoy!

Cream Cheese Filling

Print recipe

Website

Joy of Baking

Ingredients

• 1/2 cup butter
• 8oz cream cheese (room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

This is easy: just cream together the butter and cream cheese, add the vanilla then the powdered sugar, one cup at a time.