Chocolate Whoopie Pies with Malted Buttercream Filling

Now that I've become familiar with malted milk powder as an ingredient in my baking (thanks to the Baked cookbooks!), I decided it was time to test it out in some whoopie pies. Why not, right? So I toyed with several different ideas, such as whether or not I should put the malt flavor into just the cookie shells themselves, the filling, or both. Finally, I settled on doing a basic chocolate whoopie pie shell with malted buttercream filling.



I can't really explain the deliciousness of these cookies to you. I think you just need to try it for yourself! The chocolate cookie part is pure comfort food, all soft and pillowy with a dark, not too sweet chocolate taste. Then, the malted buttercream offsets the dark chocolate with its sweet, unique flavor and perfect smoothness. It was love at first bite! The crowning touch was rolling the sides of the pies in crushed Whoppers candy. Heaven! I know it has been a while since I've made whoopie pies, but I plan on turning that around. I'm gonna be making them way more often from here on out. It's a tragedy, I tell ya, that I almost forgot just how great they could be!

Chocolate Whoopie Pies
adapted from Whoopie Pies
makes 48 cookies (24 sandwich cookies)

Ingredients
Nonstick cooking spray
1 3/4 cups all-purpose flour
2/3 cup natural, unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
4 Tbsp. unsalted butter, softened
4 Tbsp. vegetable shortening
1 cup dark brown sugar, packed
1 egg
1 tsp. vanilla extract
1 cup milk
Malted Buttercream Filling (see below)
Whoppers candy, crushed (optional)

Directions
1. Preheat oven to 375 degrees F. Line a few baking sheets with parchment paper (or spray a whoopie pie pan with nonstick cooking spray). In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and shortening until uniform and creamy. Add in the brown sugar and beat well for another 3 minutes on medium, until everything is well-incorporated and the mixture is fluffy. Add egg and vanilla, and beat for another 2 minutes.

3. To the mixer, add half the flour mixture and half the milk; beat on low until incorporated. Repeat with the remaining flour and remaining milk and beat until combined.

4. Using a tablespoon (or a small ice cream or cookie scoop), drop batter onto cookie sheet, spacing drops two inches apart. Bake each sheet for about 10 minutes, rotating them halfway through. They are done when each pie springs back when touched lightly in the center. Cool the pies on baking sheets for five minutes before transferring to a wire rack to cool completely.

5. Fill whoopie pies with Malted Buttercream Filling; recipe is below. Roll the sides of the filled pies in crushed Whoppers candy, if desired.


Malted Buttercream Filling
adapted from Whoopie Pies
makes enough to fill 24 small whoopie pies

Ingredients
4 Tbsp. unsalted butter, softened
1 3/4 cups confectioners sugar, sifted
3 Tbsp. milk
1/2 tsp. vanilla extract
4 Tbsp. malted milk powder (or you can use Ovaltine)

Directions
1. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Add the milk, vanilla, and malted milk powder. Continue to beat on medium speed for another 3-4 minutes. Use to fill chocolate whoopie pie shells; yum!

Malted Milk Sandwich Cookies

These cookies, like so many things on this blog nowadays, come from the Baked Explorations cookbook. They occupy photograph space on the cover of the book, along with the Salt and Pepper Sandwich Cookies I made a few weeks back. As it turns out, I had a special request from somebody who had tried, and loved, those s&p cookies. She wanted a batch made for her, and of course I was more than willing to oblige. However, this now gave me the perfect opportunity to make the Malted Milk Sandwich Cookies as well, because they contain the very same filling. So, I decided to make a half batch of each type of cookie, and a full batch of the filling. Killing two culinary birds with one stone, my kind of project!

Since I had gone the lazy route with the s&p cookies, and shaped them into cookies rather than taking the time to use a cookie cutter, I figured I would do the same with the Malteds. Turns out, this dough was much easier to work with and lent itself beautifully to simply being shaped into a log. After I chilled the dough log, a knife went easily through it to make evenly sized and shaped cookies. And I didn't even have to frustrate myself by rolling out the dough! Making the filling was smooth sailing, since I'd already done it once before.



These cookies came out of the oven much softer, I thought, than the s&p cookies. Texturally, they almost reminded me of those oatmeal cream pies you can get at the grocery store. They were soft, but firm, and paired up magnificently with the filling. The flavor? They were delicious! The malt, to me, was not overwhelmingly noticeable, so I might actually consider adding more malt next time and reducing the flour a tad. It proved to be a very tasty variation of a vanilla sandwich cookie, sort of like a flatter vanilla whoopie pie. I froze this batch and have enjoyed taking them out for a nighttime snack when the urge strikes.

Best of all (again), the hubby has been proven wrong, or just plain silly. He snagged one of these when they had been freshly made, and commented that it was really good. Little did he know, there was some malt in there, and he says he can't stand malt! But now we know the truth; between these cookies and the Malted Crisp Tart, he's been found out. He doesn't even notice the malt and actually likes the taste of malted baked goods! So maybe I won't be serving him a malted milkshake anytime soon, but I can totally throw malt into my baking with nary a complaint!




Malted Milk Sandwich Cookies
from Baked Explorations
makes about 30 sandwich cookies

Ingredients
For the cookies:
4 cups all-purpose flour
3/4 cup malt powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 cup granulated sugar
2 eggs
1/2 cup sour cream
2 tsp. pure vanilla extract

For the filling:
5 oz. vegetable shortening, at room temperature
4 Tbsp. (1/2 stick) unsalted butter, cut into small chunks, at room temperature
3 1/4 cups confectioners' sugar, sifted
1/2 tsp. salt
1 Tbsp. pure vanilla extract
1 tsp. light rum (I omitted and added an extra tsp. vanilla)

Directions
Make the cookies: 1. In a large bowl, whisk together the flour, malt, baking powder, baking soda, and salt. Set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the sour cream and vanilla and beat until just incorporated. Add half of the dry ingredients all at once and beat for 15 seconds. Again, scrape down the bowl, then add the remaining dry ingredients and beat until just incorporated. The mixture should come together almost in a ball.

2. Shape the dough into two logs that are equal in length end to end,, wrap them tightly in plastic wrap, and refrigerate for at least 3 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place one dough log on a lightly flour-dusted cutting board.

3. (Note: the Baked directions would now direct you to roll out the dough and cut it into circles with a cutter. I'm going to tell you what I did instead, because it really worked well for me!)Slice the dough log into 30 equal slices, and then ensure they are round by manipulating the edges with your fingertips, if necessary. Place on the parchment-lined baking sheet and press down very lightly. Repeat this step with the other dough log.

4. Bake the cookies for 10 to 12 minutes, or until they are just slightly browned. Place the baking sheets on wire racks to cool for 5 minutes. Use a spatula to transfer the cookies to the racks to cool completely. While the cookies cool, prepare the filling.

Make the vanilla filling: 1. In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter until lump free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum (if using) and beat again for 10 seconds.

2. The filling should be thick but spreadable (like the inside of an Oreo). If it is too thick, add a drop or two of water as needed. Keep adding water to reach desired consistency, but do not add too much water or the filling will be too thin. Alternatively, if the mixture is too thin, add a few tablespoons of confectioners' sugar.

Assemble the Malted Milk Sandwich Cookies: 1. Use a pastry bag or a small spoon to apply about 2 Tbsp. of filling to the flat side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the sandwich cookies are made. Let them set up for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to 3 days (they also freeze well).

Baked Sunday Mornings: Malted Crisp Tart

This week's assignment for Baked Sunday Mornings was the Malted Crisp Tart, and marked my first-ever time making a tart. I just received a tart pan for Christmas this past year, and just have not had an opportunity to use it until now. I was excited to finally break it in!

I was concerned initially that this tart would not be very well-received, because as soon as my husband heard that this tart was "malted," he was pretty disgusted. He claims to hate anything that contains malt and despises the Whoppers candy that adorns this. However, I was pretty confident that if anybody could turn him around on the whole malt issue, it would be the guys of Baked.

Although there are many steps involved in making this tart, it is actually very easy to put together. The malted brown sugar crust is whipped up quickly in the food processor, then baked until golden brown. The malted milk chocolate ganache is then poured into the cooled crust, topped with caramelized crisped rice cereal and crushed malted milk balls, and left in the fridge to set. The malted diplomat cream (another first for me) is made while the tart chills, and was much easier to make than I thought it would be. It was also easily my favorite part of the dessert.

The diplomat cream is comprised of a pastry cream (seen above) that is pushed through a fine-mesh sieve and placed in the refrigerator to chill for at least an hour. Then, you whip some heavy cream to soft peaks and fold that into the chilled pastry cream. The resulting cream is thick but light, and definitely delicious enough to just eat straight with a spoon. Not that I did that or anything.

Finally, the tart comes together. The diplomat cream goes over the chilled ganache/rice cereal/crushed malt ball layer, and then more crisped rice is sprinkled on top. Whole malt balls are arranged, fancy-like, around the tart, and there you have it. One of the more elaborate desserts I've made to date, but completely worth every step. Everyone who tried this loved it....and that includes my malt-hating hubby! Yep, he ate a few slices, and actually raved about the tart. So, smugly, I pointed out that the Baked guys can, indeed, make the impossible happen.

So, it was another great recipe from Baked Explorations! Please make your way over to the Baked Sunday Mornings blog to check out all the other wonderful tarts the other members made!