Bake Along #31 - Orange Chocolate Whoopie Pies

This is the second whoopie pies I made, in conjunction with Bake Along event hosted by Zoe, Lena and Joyce

Recipe is from Sweet Pea's Kitchen - lemon whoopie pies
I used oranges instead, and I used dark chocolate ganache for the filling

I used two different method in shaping the cookies
The first picture below used baking sheet and I dropped 1 1/2 tbsp of the batter
It turned out to be flatter and wide

 

The second one I used muffin tray with cupcake liners, I dropped 1 tbsp for each cookie

It turned out to be fatter and smaller in size

The patterns at the sides of each cookie from the liners were obvious, and then I remembered when I did my first whoopie pies, I used muffin tray without liners, only lightly greased them, which gave me better shape cookies

 

A never fails me combination - orange and chocolate, yum!

What you need:
(I reduced the sugar usage, increase the orange juice a little and replaced buttermilk with plain low fat yoghurt)

1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, room temperature
3/4 cup sugar
1 tsp grated orange zest
1 large egg
1 1/2 tbsp fresh orange juice
1 tsp vanilla extract
1/2 cup minus 1/2 tbsp plain yoghurt

Dark chocolate ganache:
enough dark chocolate buttons, melted in a double boiler with a dollop of unsalted butter
Let cool and keep in the fridge to firm up

1. Preheat oven to 175degC. Line two baking sheets with parchment paper
2. In a medium bowl, sift together flour, baking powder, baking soda, and salt, set aside
3. Beat butter, sugar and orange zest on medium speed til smooth, about 3 minutes
4. Add in egg, orange juice and vanilla extract, mix til blended, about 1 minute
5. Reduce mixer to low speed and add half of flour mixture, mix til just combined. Mix in yoghurt. Mix in the remaining flour mixture til just combined
6. Drop 1 1/2 tbsp of the dough onto the prepared baking sheets, about 3 inches apart
7. Bake for 15 minutes, til the tops feel firm and tester skewer comes out clean
8. Remove from oven and let cool on baking sheets for 10 minutes, remove to cooling rack and cool completely
9. Turn 1 cookies upside down, flat side facing up. Drop a large dollop of chocolate ganache onto the flat side of the cookie, leaving a 1/4 inch plain edge
10. Place another cookie, flat side down, on top of the filling
11. Press down slightly so that filling spreads to the edges of the cookie
12. Repeat til all cookies are used. Place whoopie pies into the fridge for 30 minutes to firm up before serving. Serve cold

Below are many yummy whoopie pies baked by Bake Along friends, do check it out :)

Cheesy S'mores Whoopie Pies

LBT #6 challenge for this month is something that has been highly raved by many food bloggers especially in the US lately - was about to give it a try when I saw the announcement of the challenge - great timing!

So, here it is.... I made S'mores whoopie pies, but I found the marshmallow filling was too overly sweet, so I added cream cheese and it worked well! I know it's not the same kind of S'mores people know, but as long as I like it and the family does too :P
Idea is from HERE

Texture is perfect! Pillowy soft and fluffy, taste supper yummy! Especially with the cheesy filling - as you know, chocolate and cheese will never go wrong! :)

What you need:

***For the cake:

(adapted from Ricke - one of the host for LBT)

I found this recipe does suit my liking much more than the original recipe where I got the idea from....

125g unsalted butter

200g brown sugar

1 large egg

1 tsp vanilla

280g plain flour

40g cocoa powder

1 1/4 tsp baking soda

1/2 tsp salt

250ml buttermilk

Preheat oven to 180degC

Sieve together baking soda, cocoa powder and salt

Beat in high speed butter and brown sugar til doubled in volume

Add in egg, vanilla (low speed)

Still in low speed, add in flour mixture alternatively with buttermilk - mix well

Drop 1 tbsp for each pie (I used lightly greased muffin tray)

Bake for 10minutes approximately (do not overbake otherwise it'll become chewy cookies)

Transfer on cooling rack til cool completely

***For the filling:

(recipe is from Martha Stewart)

Marshmallow fluff:

*2 egg whites

*1/3 cup sugar

*1/8 tsp (half of 1/4 tsp) cream of tartar

*1/2 tsp vanilla extract

===> Place egg whites, sugar and cream of tartar in a pan, cook over low heat - whisk continuously til sugar dissolved and the mixture are warm to the touch - around 3 to 4minutes

Transfer to mixer bowl and beat starting from low speed, gradually increaing to high, til stiff and glossy - around 5 to 7minues

Add vanilla, and mix well until combined

To add the marshmallow fluff with 250g cream cheese - diced - beat in low speed til completely mixed and smooth

***For the topping:

2.5 ounces semi sweet chocolate - chopped

1/4 cup heavy cream

===> Heat cream in small sauce pan over medium heat. Bring to just a boil, cos if it boils for too long, it'll boil out of pot - so pls watch carefully

When it has come to a boil, pour over the chocolate, and allow to sit for a few mins. Whisk til smooth

***graham crackers crumbs / chcolate wafer crumbs for garnish (the latter one doesn't represent the real s'mores but who cares, it's nice!)

To assemble:

Pipe filling on the flat sides of the half of the cakes

( I skipped this step: use kitchen torch to lightly toast the marshmallow filling)

Top each with one of the remaining cakes - flat side down

Place ganache on top of each whoopie pie and spread in circular pattern, sprinkle with graham crackers crumbs - let it set up

I keep them in the container in the fridge, best eaten when you let it back to the room temperature - or else can microwave for 30 seconds

I enjoy eating this pies...so many other kind of variations that you can think of will do just awesome

Think about lemon and lemon cheese filling.... pandan and cheese filling... green tea and red beans filling... etc...etc.... :P