Whoopie Pies!

I made this the first time when I was 11 years old, the recipe referred it as “Othello”. About two weeks ago I saw it on Oprah, turned out the name is Whoopie Pies πŸ™‚

It’s chocolate cake sandwich with buttercream and custard filling, coated with melted chocolate. So simple, so tempting. Make it in bite-size to minimize the guilty feeling πŸ™‚

Whoopie Pies
(Original recipe by: Epicurious.com, modified by me)

For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup yoghurt (modified, original recipe: buttermilk)
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling (modified, click here for original recipe)
1 recipe of vla vanilla (custard) — see recipe below
Buttercream Rossy (optional)

300 gr Dark/Milk/White Cooking Chocolate

Make cakes:

  1. Preheat oven to 350Β°F.
  2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and yoghurt in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  4. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Mix well Vanilla Custard with buttercream (1:1 or to your taste).

    Assemble pies:

    1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
    2. Spoon melted chocolate onto pies. If you make the pies smaller (bite-size), you can dip the pies into the chocolate to minimize uneven coating.

    Yields +/- 10  individual desserts.

    Vla Vanilla (Vanilla Custard)
    (by: Fatmah Bahalwan)

    2 btr        kuning telur
    50 gr       tepung Maizena
    500 ml     susu segar
    75 gr       gula pasir
    1 sdm      rhum (optional)

    Cara membuat:

    1. Cairkan tepung maizena dengan sebagian susu, kocok lepas kuning telur, satukan. Sisihkan
    2. Didihkan susu dan gula pasir sambil diaduk hingga gula larut. Tuang larutan tepung maizena, aduk cepat dan rata, biarkan mendidih sekali lagi. Angkat. Aduk hingga dingin.


    • You can vary the filling to your liking. Custard only, buttercream only, or mix them both to your taste. I prefer mixing 2 parts of custard with 1 part of buttercream.
    • The key to delicious filling is the rhum flavor. On the halal side, use a good quality non-alcohol rhum essence. A little essence goes a long the way.
    • Buttercream Rossy is a ready-made buttercream sold only in Toko Rossy. It’s the most delicious ready-made buttercream to my preference and knowledge. You can substitute with your own favorite buttercream or just omit it and use only vanilla custard.
    • If you made smaller pies (bite-size), you can dip the pies into the chocolate instead of spooning the chocolate onto pies. That way you’ll get even coating and nicer looks.


    10 thoughts on “Whoopie Pies!”

    1. Riana, I just made these last weekend, and I love it! The combination of chocolate and Vanilla custard is just so so right! But I think I have to be more generous putting the custard like you did (ampe bleberan keluar) Hehe…Next time for sure πŸ˜€ Btw, Permission to link this recipe from my site yah.. Thanx again πŸ˜€

    2. mbak, numpang tanya nih, pendatang baru hhee.. buttermilk tuh apa ya? beli dimana n merk? kalo pake yoghurt berarti kuenya rasa2 asem2 dikit ya?thx

      Buttermilk itu sisa pembuatan butter. Biasanya adanya di supermarket yang jual barang-barang import. Yoghurtnya gak bikin asem sedikitpun πŸ™‚ ——-Riana

    3. Btw, thanx for recipe especially choux pastry
      Maybe next we can share our recipe coz i like made cake than cooking πŸ™‚

    4. mbak,mana yg tepat bolehkah memasukan whipped cream pd adonan vla yg sdng di masak diatas api atau slh diangkat,dan atau stlh betul betul dingin. whipeed cream yg mana yg hrs dikocok dulu dgn air es,apakah yg bubuk,klo yg basah ? ada resep lain yg tdk menganjurkan W Cream di masak bersama adonan,tp cukup di aduk stlh adonan sdh jadi ,mana yg betul mbak,trimakasih

      Whipping cream yang harus dikocok dengan air es adalah whipping cream bubuk. Sedangkan Whipping Cream cair langsung dikocok hingga kaku, gak usah dicampur apa-apa lagi.
      Tujuannya beda, non. Cream yang dimasak bersama adonan vla tujuannya untuk menggantikan susu. Sedangkan whipped cream kocok yang dicampur ke vla setelah dingin, tujuannya untuk memberikan tekstur lebih fluffy dan creamy. Jadi dua-duanya betul. ———–Riana

    5. looking so yummyyyy…
      aku ijin copas ya mbak Riana…

      silakan, Vietri. semoga bermanfaat ya.. —–Riana

    6. mba masih penasaran beli buttermilk di mana? aku udh sering ganti pake bahan lain tapi pengen cobain pake buttermilk. lebih spesifik yg jual barang importnya dimanakah? ranch ato kemchick? makasi πŸ˜€

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