Dark German Chocolate Whoopie Pies

© The Pampered Chef



2 cups (500 mL) all-purpose flour

5 tbsp (75 mL) dark unsweetened cocoa powder blend (see Cook’’s Tip)

1 1/4 tsp (6 mL) baking powder

1 tsp (5 mL) baking soda

1/2 cup (125 mL) butter (1 stick), softened

1 cup (250 mL) sugar

2   egg yolks

1/2 tbsp (7 mL) Double-Strength Vanilla

1 cup (250 mL) milk


1 cup (250 mL) sugar

1/4 tsp (1 mL) salt

3/4 cup (175 mL) evaporated milk

2 egg yolks

3/4 tsp (4 mL) Double-Strength Vanilla

3/4 cup (175 mL) butter (1 1/2 sticks), cut into pieces

2 cups (500 mL) toasted sweetened flaked coconut

2 cups (500 mL) toasted pecan halves, finely chopped

Ganache and garnish (see Cook’’s Tips)


Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Stainless (2-qt./2-L) Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Stainless (4-qt./4-L) Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Stackable Cooling Rack; cool completely. Repeat with remaining batter.
For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache (see Cook’s Tip).
To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.


32 whoopie pies servings of 1 whoopie pie

Nutrients per serving:

Calories 220, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 24 g, Fiber 1 g, Protein 3 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 2 1/2 fat (1 1/2 carb)

Cook’s Tips:

For best results, choose a cocoa powder blend such as Hershey’s® Special Dark to make the cookies.

For Ganache, place 1 cup (250 mL) bittersweet chocolate morsels and 1/2 cup (125 mL) heavy whipping cream in Small Micro-Cooker®; microwave, uncovered, on HIGH 30-45 seconds or until mostly melted, stirring after 30 seconds. Cool about 15 minutes or until spreadable.

For a pretty garnish, melt 3/4 cup (175 mL) bittersweet chocolate morsels as directed above; place in resealable plastic bag. Twist bag to seal and trim corner. Drizzle chocolate over whoopie pies; sprinkle with additional toasted coconut and chopped toasted pecans.