Mocha Whoopies

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Whoopies.jpg

Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

My son is a soccer player. He is the goalkeeper in his school team and on Sunday his team took the gold medal in a championship organized among several private schools of Athens.

He has taken his role very seriously and he aspires to become someone like Ronaldo from Real. Up to that point everything is fine, but (why there is always a but in everything?) he uses this as an excuse to not study. He says that since he will become a soccer player, he doesn’t need to be that good at school.

Since I know how few people manage to work themselves up to the top of any game or athletic activity, I try to emphasize to him that, if he wants to become a soccer player, he would first have to be good in school. What do you think about it? Do I do the right thing or should I let him go?

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I, sometimes, am in doubt whether I do the right thing, but I believe that he should have an alternative as good as his first choice in case things don’t go as he has planned them.

Life has become very harsh and unfortunately (or fortunately for that matter) he doesn’t know it yet. It needs a lot of hard work and perseverance and some luck and connections to be able to become recognizable and climb to the top of a sport.

So, school for me is something that will give him the ability to walk on a different path in case he will not be able to make it in soccer.

Nevertheless, I am very happy and proud for his team and himself for taking the gold and for this reason I made him yesterday these delicious whoopies from King Arthur’s Flour to celebrate his win. Needless to say how happy and proud he was, walking around the house wearing the medal all day long. Only at night he took it off and put it in his room at a place when everyone can see it.

These whoopies are so tasty I could not believe it. I am not a coffee drinker, but their mocha taste is simply irresistible. They pair perfectly with a mug of milk or chocolate. I will certainly make them again since it was also my son’s request.

I am linking this to What’s Cooking Wednesday hosted by Ellen!

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Mocha Whoopies

Ingredients

For the Cookies

½ cup butter, room temperature

1 cup brown sugar

2 tsp espresso powder (if you don’t want this you can eliminate it)

1 tsp baking powder

½ tsp baking soda

¾ tsp salt

1 tsp vanilla extract

1 large egg

½ cup cocoa powder

2 1/3 cup all-purpose flour

1 cup milk

  Whoopies.jpg

For the Filling

1 ¾ cup heavy cream 35% fat

280 gr. / 1 bag (10 10 ½ oz.) mini marshmallows

1 cup caster sugar

1/8 tsp salt

2 tsp espresso powder

1 tsp vanilla extract

  Whoopies.jpg

Instructions

First we make the filling because it needs chilling.

 

For the Filling

In a saucepan put everything except the vanilla extract.

Simmer gently and stir until the marshmallows are melted.

Remove from heat and add the vanilla extract and stir.

Pour the filling in a bowl and place it in the fridge for at least 1 hour or until it is chilled.

  Whoopies.jpg

For the Cookies

Preheat oven to 175° C/ 350° F.

In a mixer beat the butter, sugar, espresso powder, baking powder, baking soda and vanilla extract.

Add the egg and continue the beating.

Throw the cocoa and stir.

Now add the flour alternately with the milk and continue stirring at medium/low speed.

Once everything is incorporated, scrape down the sides and bottom of the bowl so as any pastry ingredients will be fully incorporated to the mix.

Whoopies.jpg

Take a baking sheet and cover with parchment paper.

Drop the dough by a tablespoonful onto the sheet.

You can use a tablespoon cookie scoop either.

You must leave about 2,5 cm/ 1 in. between the cookies as they’ll spread.

I made 32 cookies which make 16 whoopies.

Bake the cookies for 10 to 12 minutes or until they become just firm.

Remove and let them cool.

 

Assembly

As the cookies cool down, take the filling out of the fridge and put it again in the mixer bowl.

Beat in medium speed for 10 to 15 seconds to give it a smooth texture.

Take one cookie, spread a scant spoonful of the filling and top it with another cookie.

Press gently and it is all set.

Whoopies.jpg

5.0 from 5 reviews
Mocha Whoopies
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Cookies
Cuisine/ Κουζίνα: American
Ingredients/ Συστατικά
For the Cookies
  • ½ cup butter, room temperature
  • 1 cup brown sugar
  • 2 tsp espresso powder (if you don’t want this you can eliminate it)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • ½ cup cocoa powder
  • 2⅓ cup all-purpose flour
  • 1 cup milk
For the Filling
  • 1 ¾ cup heavy cream 35% fat
  • 280 gr. / 1 bag (10 10 ½ oz.) mini marshmallows
  • 1 cup caster sugar
  • ⅛ tsp salt
  • 2 tsp espresso powder
  • 1 tsp vanilla extract
Instructions/ Εκτέλεση
  1. First we make the filling because it needs chilling.
For the Filling
  1. In a saucepan put everything except the vanilla extract.
  2. Simmer gently and stir until the marshmallows are melted.
  3. Remove from heat and add the vanilla extract and stir.
  4. Pour the filling in a bowl and place it in the fridge for at least 1 hour or until it is chilled.
For the Cookies
  1. Preheat oven to 175° C/ 350° F.
  2. In a mixer beat the butter, sugar, espresso powder, baking powder, baking soda and vanilla extract.
  3. Add the egg and continue the beating.
  4. Throw the cocoa and stir.
  5. Now add the flour alternately with the milk and continue stirring at medium/low speed.
  6. Once everything is incorporated, scrape down the sides and bottom of the bowl so as any pastry ingredients will be fully incorporated to the mix.
  7. Take a baking sheet and cover with parchment paper.
  8. Drop the dough by a tablespoonful onto the sheet.
  9. You can use a tablespoon cookie scoop either.
  10. You must leave about 2,5 cm/ 1 in. between the cookies as they’ll spread.
  11. I made 32 cookies which make 16 whoopies.
  12. Bake the cookies for 10 to 12 minutes or until they become just firm.
  13. Remove and let them cool.
Assembly
  1. As the cookies cool down, take the filling out of the fridge and put it again in the mixer bowl.
  2. Beat in medium speed for 10 to 15 seconds to give it a smooth texture.
  3. Take one cookie, spread a scant spoonful of the filling and top it with another cookie.
  4. Press gently and it is all set.
Notes/ Σημειώσεις
Recipe adapted from King Arthur's Flour

5.0 from 5 reviews
Γεμιστά Μπισκότα με Γέμιση Κρέμας Μόκα
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Μπισκότα
Cuisine/ Κουζίνα: Αμερικάνικη
Ingredients/ Συστατικά
Για τα Μπισκότα
  • ½ φλ. βούτυρο, σε θερμοκρασία δωματίου
  • 1 φλ. καφ ζάχαρη
  • 2 κ.γ. σκόνη espresso (αν δεν θέλετε αυτό μπορείτε να το παραλείψετε)
  • 1 κ.γ. μπέικιν πάουντερ
  • ½ κ.γ. μαγειρική σόδα
  • ¾ κ.γ. αλάτι
  • 1 κ.γ. εκχύλισμα βανίλιας ή μία βανιλίνη
  • 1 μεγάλο αυγό
  • ½ φλ. κακάο σε σκόνη
  • 2⅓ φλ. αλεύρι για όλες τις χρήσεις
  • 1 φλ. γάλα
Για τη Γέμιση
  • 1 ¾ φλ. κρέμα γάλακτος 35% λιπαρά
  • 280 γρ. / 1 τσάντα μίνι marshmallows (μαρσμάλοους έχουν σχεδόν όλα τα s/m απλά όχι μίνι, μπορείτε να χρησιμοποιήσετε και κανονικά απλά κόψτε τα με το ψαλίδι σε μικρά κομματάκια για να λιώσουν πιο εύκολα)
  • 1 φλ. ζάχαρη άχνη
  • ⅛ κ.γ. αλάτι
  • 2 κ.γ. σκόνη espresso
  • 1 κ.γ. εκχύλισμα βανίλιας ή μία βανιλίνη
Instructions/ Εκτέλεση
  1. Πρώτα κάνουμε τη γέμιση, γιατί χρειάζεται ψύξη.
Για τη Γέμιση
  1. Σε μια κατσαρόλα βάλτε τα πάντα εκτός από το εκχύλισμα βανίλιας ή τη βανιλίνη.
  2. Σιγοβράστε ήπια και ανακατέψτε έως ότου λειώσουν τα marshmallows.
  3. Αποσύρετε από τη φωτιά και προσθέστε το εκχύλισμα βανίλιας και ανακατέψτε.
  4. Ρίξτε τη γέμιση σε ένα μπολ και βάλτε τη στο ψυγείο για τουλάχιστον 1 ώρα ή μέχρι να κρυώσει πολύ καλά.
Για τα Μπισκότα
  1. Προθερμάνετε το φούρνο σε 175° C.
  2. Σε ένα μίξερ χτυπήστε το βούτυρο, τη ζάχαρη, τη σκόνη espresso, το μπέικιν, τη μαγειρική σόδα και το εκχύλισμα βανίλιας.
  3. Προσθέστε το αυγό και συνεχίστε το χτύπημα.
  4. Ρίξτε το κακάο και ανακατέψτε.
  5. Τώρα, προσθέστε το αλεύρι εναλλάξ με το γάλα και συνεχίστε το ανακάτεμα σε μεσαία/χαμηλή ταχύτητα.
  6. Μόλις έχουν όλα ανσωματωθεί, με τη σπάτουλα ανακατέψτε έτσι ώστε τυχόν συστατικά στα πλαινά και στον πάτο του μπολ να ενσωματωθούν στο μίγμα.
  7. Πάρτε ένα ταψί και καλύψτε το με χαρτί ψησίματος.
  8. Ρίξτε από τη ζύμη ένα κουτάλι σούπας αφήνοντας απόσταση ανάμεσα στα μπισκότα 2,5 cm γιατί θα εξαπλωθούν.
  9. Έκανα 32 μπισκότα που μας κάνει 16 whoopies.
  10. Ψήστε τα μπισκότα για 10 έως 12 λεπτά.
  11. Αφαιρέστε και αφήστε να κρυώσουν.
Συναρμολόγηση
  1. Όσο τα μπισκότα κρυώνουν, βγάλτε τη γέμιση από το ψυγείο και βάλτε τη πάλι στο μπωλ του μίξερ.
  2. Χτυπήστε στη μεσαία ταχύτητα για 10 έως 15 δευτερόλεπτα μέχρι να πάρει μια ομοιόμορφη μαλακή υφή.
  3. Πάρτε ένα μπισκότο, βάλτε μια κουταλιά από τη γέμιση και από πάνω ένα άλλο μπισκότο.
  4. Πιέστε απαλά και είναι πανέτοιμα.
Notes/ Σημειώσεις
Συνταγή προσαρμοσμένη από το King Arthur Flour

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