Thursday, December 13, 2012

Mini Chocolate Whoopie Pies (Martha Stewart)

Since the day that I baked my dark chocolate whoopie pies with toasted almond cream, my husband and son can't stop thinking of whoopie pies. Ops! I think I have created a constant craving for them... LOL! It was really funny to watch my son jumping with joy when he knew that I was baking these mini chocolate whoopie pies!

My husband and son couldn't wait to sink their teeth into one of these whoopie pies when I was serving these to them but were disappointed after they had their first bite. They kept saying that these whoopie pies were not as good as the one with toasted almond cream and I was quite surprised to witness their disappointment. I thought that these whoopie pies made with whipped dark chocolate ganache can be very chocolaty and comparatively good to eat but I have to agree with my husband and son after I tasted these whoopie pies.

To be honest, these whoopie pies can be as delicious as you can imagine... Just unfortunate that they can't compete with the ones that I made previously with toasted almond cream. To be fair, I think this recipe should not be entirely responsible for these not-so-ideal whoopie pies. Maybe we were expecting a little bit too much... or maybe the healthy freak me had changed their texture too much by replacing shortening with butter in this recipe...

miniature mini chocolate whoopie pies Martha Stewart
My Mini Chocolate Whoopie Pies
Baking the whoopie rounds
Making the whipped chocolate ganache
Filling the pies
miniature mini chocolate whoopie pies Martha Stewart
Yummy but not as good as the ones that I previously made with toasted almond cream

Here are the recipe from Martha Stewart
(with my modification in blue)

Mini Chocolate Whoopie Pies

Make 32


1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp baking soda (replaced by baking powder)
Coarse salt
1/4 cup vegetable shortening (replaced with butter)
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar (I used dark muscovado sugar)
1 tbsp unsalted butter, room temperature
1 large egg
1 cup whole milk
1 tsp pure vanilla extract
Whipped Ganache

Preheat oven to 375 degrees
(or 180°C fan forced). Sift flour, cocoa, baking soda, and 1/2 tsp salt into a medium bowl.

Beat shortening
(butter), sugars, and butter with a mixer on high speed until smooth, about 3 mins. Add egg, and beat until mixture is pale and fluffy, about 2 mins.

Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.


Drop mounds of dough (about 2 tsp each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 mins. Let cool on sheets set on wire racks for 10 mins. Transfer cookies to racks, and let cool completely.


Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 tsp each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.


Note: Using this recipe, I have baked 40 medium sized whoopie pie rounds (20 whoopie pies) and they were baked for 180°C fan forced for 12 min.

Chocolate Ganache

8 ounces semisweet or bittersweet chocolate (preferably 61% cacao)
(mine is 70% cocoa)
1 cup heavy cream
1/8 tsp coarse salt

Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 mins (don't stir - doing so will cool the ganache too quickly, making it grainy).


Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.


Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all of it.


To make a whipped filling. Let ganache cool to room temperature, stirring often, 45 mins to 1 hr. (I didn't cool my ganache to room temperature before beating. My ganache was cooled while beating with an electric at its lowest speed for about 15 min. Then beat it on a higher speed until pale and fluffy.) Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 mins. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for
mini whoopie pies.

Note: Half amount of this recipe can fill 18 medium whoopie pies.

Happy Baking

This post is linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Riceball from Riceball Eats. Do you love to cook or bake like Martha Stewart? To join, simply cook or bake any recipe from Martha Stewart's food website or cookbooks and blog hop with us for the whole month of December 2012. For more details, please see this.

31 comments:

  1. Gosh, I'd have thought the butter would have improved the flavor! These look terrific - but the ones you made with toasted almond cream are a tough act to follow. Maybe you should make them at the same time and do a taste off? ;-) Good post - thanks.

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  2. Hmmm......this is real real yum yummy yum yum! I loves everything on Martha Stewart. She is great and so does this whoopie pie. I think i can munch for few one after another.....

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  3. Hi Zoe, I have not made any whoopie pies since our bake-along! Both your son and hubby definitely know their whoopie pies!

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  4. Oh I am sure I also wouldn't be able to forget about such cute whoopie pies! I guess that's why I am try to resist making them :D

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  5. Your whoopie pies look so chocolate-y and very delicious!

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  6. Your blog is wonderful! So many recipes I'd like to try! Thanks.

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  7. They look so good. I actually like that little whoopie pie stand !

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  8. Ever since we made whoopie pies the last time, I couldn't stop thinking abt them either. Maybe I'll make some for Christmas!

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  9. Attractive whoopie pies, feel like having some.

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  10. Zoe , they both know their whoopie pies ! lol Well , I , too , love those pie with their colorful filling but these chocolaty ones sure look as delicious :D

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  11. looks so good Zoe! i've never had a whoopie pie before (*shy*)...now i better not read your toasted almond cream post in order to do justice to this..haha!

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  12. Haven't taste any whoopie pies. Looks very moist and chocolatey !

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  13. These whoopie pies look fantastic & tasty. To bad that they're not as good as your toasted almond cream ! Now I'm really eager to try out your toasted almond cream! :)

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  14. These pies are the epitome of delicious :D

    Cheers
    Choc Chip Uru

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  15. i think your son and hubby will have a lot more of constant cravings now that you're cooking and baking so much! whoopie pies are so delicious to eat, i havent made any since the last time we baked.

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  16. The whoopie pies look delicious, Zoe! I thought butter would improve the flavour of baked goods, but apparently not so :(

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  17. Chocolate lovers ultimate dream . Enjoying it.

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  18. Oh my..wish I could eat it off my screen! Send some over..

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  19. When I look at the photo, I almost can't believe when you say it is not as delicious as the previous one you made, lol! How can that yummy thing not delicious? But again now I know where to get good whoopi pie recipe, thanks!

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  20. i really can tell that you LOVE chocolate! another chocolate bake from u :)

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  21. Oh my goodness Zoe, these look so light and fluffy I just wanted to put my finger in the batter via the computer screen. I have not tried to make whoopie pies but your recipe looks so lovely I want to give your version a try. Have a super weekend. BAM

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  22. I love anything chocolate and these look great. I love the name "whoopie pies" as well. Hehe.. Thank you for sharing this!

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  23. I've made two whoopie pie recipes before and the first one was so much better. Kind of ruins you for the other less equal whoopies pies.

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  24. Your whoopie pies look perfect ! I love the whipped chocolate ganache filling :)

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