Thursday, October 21, 2010

Chocolate Kahlua Whoopee Pies with Vanilla Mascarpone Cream Filling

These are just plain fun.  I mean, who doesn't remember whoopee pies from their childhood?  Cakey, chocolatey cookies with a wonderfully creamy filling.

I made these for a party recently and they were a huge hit with the kids and adults.  A crowd pleaser.  These would perfect for that upcoming Halloween party!

Chocolate Kahlua Whoopee Pies with Vanilla Mascarpone Cream Filling
Makes about 18 cookies (depending on how big you scoop your dough)
Intermezzo - 2006

For cakes:
8 tablespoons unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons Kahlua or other coffee liqueur
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch Salt
1 cup milk

For filling
4 tablespoons unsalted butter
1/2 cup mascarpone cheese (can substitute cream cheese)
Seeds scraped from 1 vanilla bean
3 cups confectioners' sugar

Preheat oven to 375 degrees F.  Line 2 cookie sheets with parchment paper.

Using a stand mixer or hand-held mixer on medium-high speed, beat butter and sugar until light in texture.  Add egg and liqueur.  Beat until blended.  On low speed, add flour, cocoa, baking soda, baking powder and salt.  Beat until well blended.  Add milk and beat until smooth.

Drop batter from a rounded tablespoon onto prepared cookie sheet, spacing cookies about 3 inches apart  Bake 10 to 12 minutes or until center springs back when lightly pressed.  Cool completely before filling.

Make filling.  Using a stand mixer or hand-held mixer, mix all filling ingredients on low speed until blended.  Whip on high speed 3 to 4 minutes or until fluffy.

Using a knife or small spatula, spread a generous amount of filling on bottom of one cookie.  Press bottom of another cookie on top of filling to form sandwich.  Wrap pies in plastic wrap and refrigerate until serving.

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