German Chocolate Whoopie Pies
Soft, airy chocolate cakes sandwich a rich coconut-pecan custard and a sophisticated salted espresso ganache. These portable German chocolate treats are the perfect bakery-level indulgence.
Equipment
- Stand mixer with paddle attachment
- Rimmed baking sheets
- Parchment Paper
- Medium mixing bowl
- Heavy large saucepan
- Cooling Rack
Ingredients
For the Whoopie Pie:
- 2 cups All purpose flour
- 5 tbsp Unsweetened cocoa powder
- 1 1/8 tsp Baking powder
- 1 tsp Baking soda
- 1/2 cup Solid vegetable shortening or unsalted butter (1 stick), room temperature
- 1 cup Granulated sugar
- 2 large Egg yolks
- 1 tbsp Vanilla extract
- 1 cup Whole milk
For the Filling:
- 1/2 cup Evaporated milk
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 3/4 cup Granulated sugar
- 1/2 cup (1 stick) Chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups Sweetened flaked coconut
- 3/4 cup Chopped toasted pecans
For the Ganache:
- 3 tbsp Heavy whipping cream
- 1/2 cup Milk chocolate chips
Instructions
Prep and Mix the Chocolate Cakes
- Heat the oven to 375°F and line 2 large rimmed baking sheets with parchment paper.
- Sift the flour, unsweetened cocoa powder, baking powder, and baking soda into a medium bowl until the dry mix is evenly colored and lump-free.
- In a stand mixer with a paddle attachment, beat the shortening, sugar, 2 egg yolks, and 1 tablespoon vanilla for about 2 minutes until creamy and fluffy.
- Add the dry ingredients in 3 additions, alternating with the milk in 2 additions, mixing just until each addition disappears into a thick, glossy batter.
Scoop and Bake
- Drop the batter by very rounded tablespoonfuls onto the prepared sheets, leaving 3 inches between portions to allow for spreading.
- Bake 1 sheet at a time for 8 to 10 minutes until the cakes are slightly puffed and the tops are set but still soft when gently pressed.
- Let the cakes cool on the baking sheet for 10 minutes, then move to a cooling rack to cool completely.
Cook the Coconut-Pecan Custard Filling
- In a heavy large saucepan, whisk the evaporated milk, 2 egg yolks, and 1 teaspoon vanilla until silky and uniform.
- Whisk in 3/4 cup sugar and a pinch of salt, then add the chilled butter cubes.
- Cook over medium heat, stirring constantly for 8 to 10 minutes, until the mixture thickens and reaching 175°F to 178°F. Do not let it boil.
- Remove from heat and stir in the coconut and toasted pecans. Transfer to a bowl, cool, then chill in the refrigerator for about 1 hour until firm.
Make the Ganache and Assemble
- Bring 3 tablespoons heavy cream to a simmer in a small saucepan, remove from heat, and whisk in the milk chocolate chips until smooth. Cool for 15 minutes.
- Spread about 1 tablespoon of coconut filling on the flat side of half the cakes. Spoon 1 teaspoon of ganache onto the flat side of the remaining halves.
- Place the ganache-topped halves onto the filling-topped halves and press very gently to adhere.
Notes
Precision Scooping: Use a #40 or #50 cookie scoop for even portions so that the sandwich halves line up neatly without being lopsided.
The Temperature Rule: Ensure that both the cakes and the coconut custard are 100% cool before assembly to prevent the filling from loosening or sliding.
Storage Tip: Store the assembled pies in an airtight container in the refrigerator for up to 5 days, placing wax paper between layers to prevent sticking.
Freezing Instructions: Wrap each pie individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator for the best texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 385kcalCarbohydrates: 48gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 62mgSodium: 195mgPotassium: 165mgFiber: 2gSugar: 31gVitamin A: 180IUCalcium: 55mgIron: 2mg
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