Description
Indulge in these delightful German Chocolate Whoopie Pies, featuring rich cocoa-infused cake rounds filled with a luscious coconut-pecan filling. This classic American dessert combines the deep flavors of chocolate with the sweet, nutty texture of coconut and pecans, making it perfect for special occasions or an everyday treat.
Ingredients
Scale
Cake:
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Filling:
- ¾ cup evaporated milk
- ¾ cup granulated sugar
- 2 large egg yolks
- 6 tablespoons unsalted butter
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and aerated.
- Cream Butter and Sugar: In a large bowl, using a mixer or by hand, beat the softened unsalted butter with the packed brown sugar until the mixture is light and fluffy, which creates a tender cake texture.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture, mixing thoroughly for a smooth batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix gently to avoid overworking the batter, which keeps the cakes soft.
- Portion Batter and Bake: Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes or until the cakes spring back when lightly touched.
- Cool the Cakes: Let the cakes cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely, ensuring the filling will not melt during assembly.
- Prepare the Filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and unsalted butter. Cook the mixture, stirring constantly for about 10 to 12 minutes, until thickened to a creamy consistency.
- Add Coconut, Pecans, and Vanilla: Remove the filling from heat and stir in the shredded coconut, chopped pecans, and vanilla extract. Mix well to fully incorporate the flavors.
- Cool the Filling: Allow the filling to cool completely so it thickens and is easy to spread without soaking into the cakes.
- Assemble the Whoopie Pies: Spread a generous amount of the cooled coconut-pecan filling onto the flat side of half the cake rounds. Top each with another cake round to form sandwich-style whoopie pies.
Notes
- Ensure the filling is fully cooled before assembling to prevent the cakes from becoming soggy.
- Store whoopie pies in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate the whoopie pies, but allow to come to room temperature before serving for best flavor and texture.
