Whoopie pies are one of the first recipes I ever attempted on my own as a teenager. I remember clipping a recipe out of the American Profile magazine that came stuffed into our local newspaper. Whoopie pies were not something that my mom ever made (or bought at the store, for that matter), and I remember carefully reading, measuring, and scooping my way through the recipe. I almost didn’t believe that I would actually end up with real whoopie pies at the end. Miraculously, the spongy chocolate cakes with sugary 100% shortening filling were not only edible, but also pretty good!
I love a good treat with my coffee, especially during the chilly winter months. I think that a lot of people consider whoopie pies to be a summery treat, but this slightly more sophisticated flavor combination takes advantage of bright winter citrus and the deep flavors of hazelnut and espresso. The ground hazelnuts mixed into the whoopie batter give the whoopies additional texture, almost like a financier. I like the addition of espresso in the filling, but you could also stick with a plain vanilla cream filling. In this recipe, I used equal parts butter and shortening to create a fluffy but not overly greasy filling. In a pinch, you could use one or the other.
Hazelnut Orange Whoopie Pies with Espresso Filling
Makes about 14 whoopie pies
Ingredients
Whoopies:
2 c. all-purpose flour
1/2 c. hazelnut meal (aka ground hazelnuts — if you can’t find it in the store, see instructions to make below**)
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. orange zest
1 stick unsalted butter (room temperature)
1/2 granulated sugar
1/2 c. brown sugar
1 egg (room temperature)
1/2 tsp. vanilla extract
1/2 c. buttermilk (plus 1/2 c. water)
Filling:
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 Tbsp. instant espresso powder
1 c. milk
6 Tbsp. shortening (room temperature)
6 Tbsp. unsalted butter (room temperature)
1 1//2 c. powdered sugar
2 tsp. vanilla extract
Extra powdered sugar and espresso powder to garnish {optional}
Instructions
Whoopies:
Preheat the oven to 350 degrees Fahrenheit. Line two half sheet pans with parchment and set aside.
In a medium mixing bowl, whisk together flour, hazelnut meal, baking soda, baking powder, salt, and orange zest. In a measuring glass, combine the buttermilk and 1/2 c. water.
In a large bowl, cream together the butter and both sugars, mixing until it becomes light and airy (at least 5 minutes). Add the egg and mix until completely incorporated. Add the vanilla and mix 20 seconds more.
Working in three additions, start adding the dry ingredients into the wet with your mixer on low. Alternate between adding the dry ingredients and adding the buttermilk mixture. Mix until everything is uniform and lump-free. The batter should be very thick. At this point, you could chill the batter in the refrigerator if you want to bake them later.
Scoop mounds (about 2 Tbsp.) of batter on to your prepared baking sheet, leaving a good 2 inches between them. Don’t worry about making them smooth on top — the batter will naturally smooth and speed in the oven. Bake each sheet of whoopies for 10-12 minutes until set around the edges and slightly springy. Set aside on a wire rack until cooled completely and then carefully peel the whoopie pies off of the parchment. Continue until all batter is used up.
Filling:
Combine the flour, salt, and espresso powder in a small saucepan. Add the milk to the dry ingredients while whisking to remove any lumps. Keep whisking until the mixture is very smooth, and then bring it up to a simmer over medium-low heat on the stovetop. Whisk constantly until the mixture becomes very thick, about 5 minutes. If the mixture becomes lumpy, don’t worry! You can always strain it through a sieve immediately after you pull it off of the heat. Remove from the heat and set aside to cool slightly.
In the bowl of a mixer, combine the shortening, butter, powdered sugar, and vanilla. Beat them together until very light and fluffy. Add the cooled espresso mixture and continue to beat for 7 minutes or more until the mixture is stiff and very fluffy.
Assembly:
Transfer the filling into a pastry bag fitted with a large round tip. Pipe a generous amount of filling between two whoopies (at least 3 Tbsp.) and sandwich together. Alternatively, you can spoon the filling into the whoopies. Finish with a dusting of powdered sugar and espresso powder before serving. Filled whoopie pies can be stored in an airtight container in the refrigerator for up to 3 days.
**
To make hazelnut meal: Start with 1/4 cup of blanched hazelnuts (aka no skins). In a food processor or spice grinder, pulse the hazelnuts until they form a fine, sand-like crumb — this should yield about 1/2 c. of hazelnut meal!
Notes
Add any additional notes here.
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