Cocoa and vanilla whoopies. Recipe

Desserts

Tender, that's how I can define these cocoa and vanilla whoopies. These snacks much easier to make than other types of cake are perfect to accompany a mid-afternoon coffee, and why not, to steal them little by little from the tray until they disappear. Do not be fooled by its appearance similar to a macaron, they do not have the difficulty of those French sweets at all, they are simply a sponge cake filled to our liking.

If you are wondering about the origin of these cupcakes, I will tell you that they come from Pennsylvania and were prepared by Amish women to take advantage of dough leftovers from other preparations, serving them as a dessert for their husbands to take when leaving work and their children to take to school. It is believed that its name comes from the expression whoopie! that the little ones shouted with joy when they saw them.

Ingredients for approximately twenty units

  • For the dough: 100 g of butter at room temperature, 125 g of sugar, 1 L egg, 100 ml of milk, 230 g of flour, 4 tablespoons of pure cocoa powder, 1 teaspoon of chemical yeast, ½ teaspoon of bicarbonate sodium, 1 teaspoon powder or liquid vanilla, 1 pinch of salt.
  • For the filling: 250 g of mascarpone cheese, 50 g of icing sugar, 1 teaspoon of powdered vanilla.

How to make cocoa vanilla whoopies

In a bowl we will start beating the butter at room temperature together with the sugar until it doubles in volume and we see the whitish mixture. At this time we add the beaten egg and incorporate it until mixed with the rest of the ingredients. Preheat the oven to 180 degrees and prepare two baking sheets with heat resistant parchment paper.

In another bowl mix the flour, cocoa powder, baking powder, bicarbonate and a pinch of salt. Add the dry ingredients to the previous mixture, alternating them with the milk, three times.We put the mixture in a pastry bag with a smooth nozzle or simply cut the tip about a centimeter. We will make circles of dough the same size as four centimeters in diameter. We bake them for twelve to fifteen minutes.

To prepare the filling, we put the mascarpone cheese in a bowl and beat for a few minutes with a whisk, adding the icing sugar and vanilla. We have to get a thick cream. We put it in another pastry bag and we fill our whoopies by joining two at a time.

Processing time | 40 minutes Difficulty | Easy

Tasting

The cocoa and vanilla whoopies are a few cupcakes to consume in one or two days at the most. If you are not going to take them the day they have been prepared, as they have fresh cheese, they are recommended to put in a well covered area of ​​the refrigerator where it is not too cold so that they do not dry out. If you have never tried them, I think you will love them, both children and adults, and of course you can fill them with the cream or ganache that you like the most. And as the Amish would say, whoopie!

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