For the Baker: Whoopie Pie Pops.
These adorable little pops pack a sweet surprise; beneath the chocolate and crushed candy cane is a miniature cocoa-flavored whoopie pie, complete with peppermint buttercream frosting middles!
What you’ll need:
- Miniature Whoopie pies (see recipe below)
- Candy canes (crushed with rolling pin or drink glass)
- White or dark chocolate (to melt)
- Lollipop sticks (available at most craft stores)
- Make whoopee pies as recipe directs. Assemble cookies and filling, then mount on lollipop sticks. Press the stick ends into the styrofoam and set aside.
- Melt dipping chocolate as directed on package. Remove from stove or microwave and cool to recommended temperature.
- Dip whoopee pie pops into chocolate.
- Let them firm up a bit then roll in colored sugar or crushed candy canes.
Peppermint Chocolate Whoopie Pie Pops
Adapted from Joy of Baking
Makes 15 large or 25 small whoopie pies (I recommend making them small if you want to make pops)
Chocolate Whoopie Pies
What You’ll Need:
- 1 3/4 cup all purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or 1/4 cup milk mixed with 1 teaspoon of vinegar or lemon juice)
- 1/2 cup lukewarm water
- Preheat oven to 375°F. Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy, then mix in vanilla and egg.
- In a small bowl, combine buttermilk and water.
- With the mixer on low speed, add flour mixture and buttermilk mixture alternately in 3 additions, beginning and ending with flour.
- For large whoopie pies, drop heaping tablespoons of batter onto the prepared baking sheets about 2 inches apart. For small whoopie pies, drop 2 teaspoons of batter onto the prepared about 2 inches apart. Bake for 7-10 minutes or until the tops of the cookies, when lightly pressed, spring back.
What You’ll Need:
- 1/2 cup unsalted butter, at room temperature
- 2 1/2 cups powdered sugar, sifted
- 1-2 tablespoons of milk
- 2 candy canes, crushed to powder in a food processor or blender (around 1/4 cup of powder)
- In a large bowl, cream butter until light and fluffy.
- Adding 1 cup of sugar at a time and mix into butter until thoroughly combined and frosting is light and fluffy.
- Mix in milk until you reach the desired consistency.
- Add crushed candy canes and stir until combined.
Pulling it All Together
What You’ll Need:
- 18 oz. white chocolate
- 3 tablespoons oil (you can use less for a thicker coating)
- 6 candy canes, crushed (around 3/4 cup)
- Styrofoam block
- When cookies are completely cooled, match up similarly shaped cookies in pairs.
- Add a tablespoon of frosting to one cookie and put the other cookie on top, pressing down lightly until frosting is spread to edges. (Stop here if you just want whoopie pies, not pops. Store in the fridge.)
- Put cookies in refrigerator for a few hours or freezer for 10 minutes. (You can refrigerate until you’re ready to dip in chocolate, then place them in the freezer while the chocolate melts.)
- In the meantime, melt the chocolate and oil over a double boiler or in the microwave. Heat and stir until all lumps are gone, then remove from heat.
- Place melted chocolate into a wide and deep cup or bowl and let cool for a few minutes. Place crushed candy canes in a shallow bowl or plate.
- Remove some whoopie pies from the freezer. One at a time, dip the tip of a lollipop stick in the melted chocolate, then insert the stick straight into the frosting of the whoopie pie, pushing almost all the way through.
- Holding the lollipop stick, dip the entire whoopie into the melted chocolate until it is completely covered and quickly remove.
- Hold cookie over cup while excess chocolate drips off (if needed, tap your wrist with the opposite hand to help the process).
- Once the excess has dripped off, let chocolate set for a few moments and then roll in crushed candy cane.
- Push stick into styrofoam and let chocolate harden.
- Once all whoopie pies are completed and cooled, cover and store in refrigerator.
This entry was posted onThursday, December 1st, 2011 at 8:00 am and is filed under Holidays. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. You can skip to the end and leave a response. Pinging is currently not allowed.