Recipe courtesy of Maneet Chauhan
Dark Chocolate Cayenne Football Whoopie Pies
Getting reviews...
- Level: Intermediate
- Total: 1 hr 45 min (includes cooling time)
- Active: 1 hr
- Yield: 8 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1102
- Total Fat
- 60 g
- Saturated Fat
- 36 g
- Carbohydrates
- 138 g
- Dietary Fiber
- 7 g
- Sugar
- 87 g
- Protein
- 13 g
- Cholesterol
- 223 mg
- Sodium
- 512 mg
I fell in love with the name whoopie pie even before I had ever tried it. It actually was the first dessert (with carrot halwa) that I put on my dessert menu. I love the fact that the whoopie pies can be piped in the shape of a football. The cayenne, paired with the dark chocolate, is amazing.
- Level: Intermediate
- Total: 1 hr 45 min (includes cooling time)
- Active: 1 hr
- Yield: 8 pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1102
- Total Fat
- 60 g
- Saturated Fat
- 36 g
- Carbohydrates
- 138 g
- Dietary Fiber
- 7 g
- Sugar
- 87 g
- Protein
- 13 g
- Cholesterol
- 223 mg
- Sodium
- 512 mg
Ingredients
Cakes:
Filling:
Glaze:
Directions
Special equipment:
a 3-inch plain-edge football cookie cutter; 2 piping bags fitted with small round tips; a piping bag fitted with a larger round tip- For the cakes: Preheat the oven to 325 degrees F.
- Trace sixteen 3-inch footballs on 2 pieces of parchment paper using a plain-edge football cookie cutter. Flip the paper over and put each on a baking sheet. Set both baking sheets aside for later.
- Add the butter and brown sugar to a stand mixer fitted with the paddle attachment and cream until lightened and fluffy. Add the eggs one at time, mixing until fully incorporated.
- Sift the flour, cocoa powder, garam masala, baking powder, cayenne, salt and baking soda together in a bowl, then add to the stand mixer and beat in. Do not overmix.
- Pour the batter into a piping bag fitted with a round tip and pipe into football shapes on the lined baking sheets, starting by tracing the edges and filling in the middles. Bake until set, 10 to 15 minutes. Transfer the cakes to a cookie rack and cool completely.
- For the filling: In a stand mixer fitted with the paddle attachment, beat the butter, cream cheese and confectioners' sugar until smooth and fluffy. Add the garam masala and vanilla and mix until thoroughly combined. Add 1/2 cup of the filling mixture to a piping bag fitted with a small round tip for creating the laces of the football. Add the remaining filling to another piping bag fitted with a bigger round tip.
- For the glaze: Mix the confectioners' sugar, cocoa powder and 2 tablespoons water
- together in a small bowl until thoroughly combined.
- Assemble the pies: Pour the glaze over half of the cakes. Set aside and allow to set. Pipe the football laces over the glaze. Meanwhile, turn the other football cakes over and pipe the garam masala filling on top. Top with the glazed cakes and press gently together.
