Tuesday, March 1, 2016

Chocolate peanut butter bacon whoopie pies


Chocolate peanut butter bacon whoopie pies
Yield: Makes about 10 whoopie pies

Ingredients
For the chocolate whoopie pies
  • 1 2/3 cups all-purpose flour (208 grams)
  • 2/3 cup Dutch-process cocoa (80 grams)
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup brown sugar (207 grams)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk
For the peanut butter cream filling
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup creamy peanut butter (270 grams)
  • 2 cups powdered confectioners’ sugar (252 grams)
  • 2 Tablespoons milk

Directions
For the chocolate whoopie pies
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter and sugar with an electronic mixer for about 2 minutes. 
  4. Add egg and vanilla and beat for two more minutes. 
  5. Add half of the flour mixture and add half of the milk and beat on low until incorporated. Add the rest of the flour mixture and the rest of the milk and beat until just combined.
  6. Drop rounded tablespoon-sized spoonfuls of batter on baking sheet about two inches apart. Bake for about 10-12 minutes, or until a toothpick comes out clean. Remove from oven and cool.
  7. Once whoopie pies are cooled, add a big spoonful of frosting onto the flat side of one cookie then top with another cookie. Repeat with remaining frosting and cookies.
For the peanut butter cream filling
  1. Beat butter and peanut butter until smooth, or about two minutes.
  2. Slowly mix in sugar. Once sugar is fully incorporated, add milk.
  3. Beat peanut butter cream for 2 more minutes or until light and fluffy.
  4. Add candied bacon to sides of whoopie pies as a garnish.
Chocolate cake whoopie pie recipe adapted from Gimme Some Oven





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