Description
Indulge in these decadent Bailey’s Chocolate Whoopie Pies featuring rich cocoa-flavored cake rounds sandwiched with a luscious Baileys Irish Cream buttercream. Perfectly soft and moist, these whoopie pies offer a delightful blend of chocolate and Irish cream flavors, making them an irresistible dessert or treat for gatherings.
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon espresso powder (optional)
- 1 teaspoon sea salt
Wet Ingredients for Cake
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
Baileys Buttercream Filling
- ¾ cup (170 g or 1½ sticks) unsalted butter, room temperature
- 4 cups (480 g) confectioners’ sugar, sifted
- 4-6 tablespoons Baileys Irish Cream Liqueur
Instructions
- Preheat the oven: Set your oven to 350° F (175° C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Whisk dry ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, espresso powder (if using), and sea salt. Whisk them thoroughly and set aside.
- Cream the wet ingredients: Using a stand mixer or hand mixer, beat the unsalted butter and light brown sugar together for about 1 minute until light and fluffy. Then, add the egg and vanilla extract and continue beating for about 2 minutes until the mixture is creamy and well combined.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Begin with one-third of the dry ingredients, followed by half the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finish with the last third of dry ingredients. Mix well after each addition to create a smooth batter.
- Pipe and bake whoopie pies: Transfer the batter into a frosting bag fitted with a round tip. Pipe out two-inch diameter circles onto the prepared baking sheet, spacing each about three inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the tops are puffed and spring back lightly when touched. Remove from the oven and allow them to cool completely before filling.
- Make Baileys buttercream filling: In a mixing bowl, cream together the room temperature butter, sifted confectioners’ sugar, and 4 to 6 tablespoons of Baileys Irish Cream until fluffy and smooth. Adjust the Baileys quantity to achieve your preferred consistency and flavor.
- Assemble whoopie pies: Spoon the Baileys buttercream into a pastry bag fitted with your desired tip, then pipe a generous amount onto the flat side of one cake round. Top with another cake round to create a sandwich. Repeat with remaining cakes.
- Storage: Store the finished whoopie pies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
Notes
- Allow cakes to cool fully before filling to prevent the buttercream from melting.
- If espresso powder is unavailable, it can be omitted without greatly affecting the chocolate flavor.
- Adjust the Baileys quantity in the buttercream to your preference, but avoid making the filling too runny.
- Use parchment paper or silicone baking mats to prevent sticking when baking the whoopie pies.
- Whoopie pies can be refrigerated for longer storage but bring to room temperature before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
