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Alex's Dark Chocolate Whoopie Pies

Alex’s Dark Chocolate Whoopie Pies

  • Author: Alice Barry
  • Total Time: 2 hr 40 min
  • Yield: 16 to 24 whoopie pies 1x
  • Diet: Vegetarian

Description

Alex’s Dark Chocolate Whoopie Pies are a luxurious twist on a nostalgic treat. Soft, rich dark chocolate cakes are sandwiched around a silky toasted almond cream filling, creating the perfect balance of deep cocoa flavor and nutty sweetness. This elegant yet easy dessert is ideal for holidays, celebrations, or indulgent snacking.

Ingredients

Scale
  • 4 ounces semisweet chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, cubed
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup dark cocoa powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • Nonstick cooking spray, for baking sheets
  • 1 1/4 cups whole milk
  • 1 cup slivered almonds, toasted
  • 1/3 cup sugar (for filling)
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour (for filling)
  • 3 large egg yolks
  • 1 teaspoon almond extract
  • 1/2 cup melted dark chocolate (optional, for drizzle)

Instructions

  1. Preheat the oven to 375°F (190°C) and position two racks in the upper and lower thirds.
  2. In a heatproof bowl, melt semisweet and unsweetened chocolate with butter over simmering water. Stir until smooth, then cool slightly.
  3. In a separate bowl, whisk together sugar, eggs, and vanilla extract.
  4. Sift flour, dark cocoa powder, salt, and baking powder together. Combine the egg mixture with the chocolate mixture and gently fold in the dry ingredients.
  5. Spray two baking sheets with nonstick spray. Drop spoonfuls of batter about 2 inches apart onto the sheets.
  6. Bake for 6–8 minutes, rotating the pans halfway through, until the whoopie pies puff slightly. Let cool for 10 minutes before removing.
  7. For the filling, heat milk and steep 3/4 cup of toasted almonds for 25–30 minutes. Strain the milk and return it to the saucepan.
  8. Beat sugar, cornstarch, flour, and egg yolks until thick. Gradually whisk in the hot almond milk.
  9. Cook the mixture over medium heat, stirring constantly until thickened. Add almond extract and cook for 2 more minutes. Cover and chill for 1 hour.
  10. Spread the cooled almond cream between two chocolate rounds. Add remaining toasted almonds and drizzle with melted chocolate if desired.
  11. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Chill the almond filling before assembling for a firm, smooth texture.
  • Do not overmix the batter; it keeps the cakes light and tender.
  • Store filled whoopie pies in the refrigerator for up to 3 days.
  • Freeze unfilled cakes for up to 3 months for make-ahead convenience.
  • For a nut-free version, substitute coconut cream or vanilla pastry cream for the almond filling.
  • Prep Time: 1 hr 35 min
  • Cook Time: 1 hr 5 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 285
  • Sugar: 23g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Alex's Dark Chocolate Whoopie Pies, dark chocolate dessert, whoopie pies recipe, almond cream filling, homemade chocolate treats, Alex Guarnaschelli desserts

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Find it online: https://cookfavorite.com/alexs-dark-chocolate-whoopie-pies-recipe/