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Saturday, March 10, 2012

Chocolate Stout Whoopie Pies with Bailey's Irish Cream Whoopie Filling

I love whoopie pies,  so for St. Patrick's Day I wanted to do an Irish themed Whoopie.  I tweaked my whoopie recipe to add Guinness Stout Beer to the cake, and Bailey's to the cream filling, and boy did these additions take this whoopie up a couple of notches.  The stout added a deep flavor to the chocolate and a tenderness to the cake, while the Bailey's sweetened and gave the cream a nice flavor kick, YUMMY!  I made mini ones again, because I love the single serving 2 bite size of these - but you can choose to make these as big or small as you like.

1 egg
1/2 cup vegetable oil
1 cup sugar
1 tsp salt
1 tsp vanilla extract
1/2 cup sourcream 
1/2 cup dutch processed cocoa
1 3/4 cup flour
1 tsp baking soda
1/2 cup Guinness extra stout beer

1 cup shortening
1/3 cup butter
3/4 cup marshmallow fluff
dash salt
1 tsp vanilla extract 3 tsp Bailey's Irish Cream
1-2 T milk

Preheat oven to 375 degrees. In the bowl of a stand mixer, fitted with a paddle attachment, cream together eggs, oil and sugar until light and fluffy.  Add salt, vanilla and sour cream, mix until blended.  Sift together the cocoa and flour in a medium bowl.  Heat the Guinness in a small saucepan to a low simmer, remove from heat, let slightly cool then mix in the baking soda.  Add the flour cocoa mixture alternatively with the beer mixture until well combined.  For mini whoopies use a teaspoon cookie scoop and drop mounds onto parchment lined baking sheets.  Bake for about 7 minutes or until tops spring back when lightly touched, do not overcook.  Cool completely.
For filling:  In the bowl of a stand mixer fitted with a paddle attachment combine and mix all ingredients except baileys and milk.  When combined add bailey's and mix well.  Then add just enough milk until you a creamy piping consistency.  Pipe filling onto bottom of cookie and top with another cookie.  Garnish with sprinkles if desired.