These Chocolate Irish Cream Whoopie Pies have soft, dark chocolate cakey cookies sandwiched around a silky Irish Cream Buttercream that has a hint of rich brown sugar.
What I love about whoopie pies is that they are a hybrid of so many desserts. Whether you are craving a cookie, cake, sandwich cookie, or just a slab of buttercream stuffed between something, then whoopie pies are for you. These Chocolate Irish Cream Whoopie Pies have a brown sugar Bailey’s Irish Cream Swiss Meringue Buttercream (did you get all that?) sandwiched in between two soft chocolate cake cookies. One bite and you will be hooked on the whoopie pie craze forever!
With St. Patrick’s Day a week away, I still have a few recipes to share with you. I started the weekend blogging with my Irish Scones, and I have a special St. Patrick’s Day cocktail extravaganza coming up on ‘Show Me St. Louis’ March 13th. So I thought these Bailey’s Chocolate Whoopie Pies would be perfect to add into the St. Patty’s food mix as well.
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Whoopie Pies
The whoopie pie is a classic New England treat. This treat is essentially two soft round mounds of cake that are typically filled with either buttercream or marshmallow fluff. Interestingly enough, the first whoopie pie I ever ate was in Providence, RI when I was 18. And it was SO GOOD! I remember craving it for months after I returned to St. Louis and attempting to recreate them. Total baking fail. My whoopies looked more like pancakes. I admittedly was not very skilled back then!
It seems that New England is divided on where they will give credit to the original whoopie pies. Some say that Whoopie Pies came from Amish and Pennsylvania German culture. But others say that Massachusetts or Maine was the origin. In fact, whoopie pies are the official state treat of Maine. There are even whoopie pie festivals and giant versions of whoopie pies found throughout New England.
So with such a cult following, you know whoopie pies have to be an amazing dessert, no matter where you live!
These Chocolate Irish Cream Whoopie pies give a boozy flair to a classic dessert that is sure to perk up your St. Patrick’s day.
Chocolate Irish Cream Whoopie Pies
These chocolate Irish Cream Whoopie Pies start with a soft and cakey chocolate cookie that hold in all that silky swiss buttercream.
To begin making these Chocolate Whoopie Pies with Bailey’s frosting, you will make your cakey cookies first.
Pre-heat your oven to 375 degrees. Line a couple of baking sheets with parchment paper. For uniform rounds, make sure to use a cookie scoop. You can make whoopie pies mini or as big as a hamburger bun. Just adjust your baking time for any change in size.
First, sift together your flour, cocoa powder, salt, and baking soda. In a separate bowl, whisk together whole milk and sour cream. Set both mixture aside.
Then, in a stand mixer or with a hand mixer, cream the butter with your brown and granulated sugar for about 3 minutes, until fluffy and paled. The combination of brown and granulated sugar add a deeper flavor when making chocolate whoopie pies.
Then add your eggs and vanilla, beating on medium speed for another 2 minutes. Next, add half of the sifted dry ingredients. Turn mixer to lowest speed and mix the dry ingredients in. Then add in your sour cream and milk mixture. Finish with the rest of the dry ingredients.
If you are majorly into the St. Patrick’s Day spirit, swap the whole milk with Guinness for Guiness and Bailey’s Whoopie Pies!
Once your Chocolate Whoopie Pie Batter is prepared, use a tablespoon sized cookie scoop to distribute 8 mounds onto each baking sheet. Bake for approximately 9-11 minutes until they have baked through.
Then allow the chocolate whoopie pies to cool completely before moving on to the Bailey’s Swiss Meringue Buttercream.
Bailey’s Irish Cream Swiss Meringue Buttercream
For this Irish Cream Swiss Meringue Buttercream I did use Bailey’s. But you can use any Irish Cream that you have. For the Swiss meringue, we are using the same method used in my Lemon Elderflower Cake.
You will begin by whisking the sugar and egg whites over a saucepan or pot that contains a couple inches of barely simmering water. Don’t let the bowl submerge into the water, so account for the size you need before you begin heating the water. If the bowl of your stand mixer is metal or heatproof, then use that. Otherwise, use the double boiler method of one saucepan on top of a second.
But first, separate 3 eggs and reserve the yolks for Lemon Bars or Banana Split Trifle. It is important that you don’t get even a drop of egg yolks into the egg whites.
Once your egg whites are in your bowl, begin whisking the egg whites and sugar over the water and continue until the sugar dissolves, about 3-4 minutes later. To ensure they are ready, dip one clean finger into the mixture. It should be hot and smooth without any of the sugar granules. If you prefer to use a thermometer, the temperature should be 160 degrees.
Then the egg whites need to be whipped. So use your stand mixer with the whipping attachment, and use the speed of 8. Allow the whites to beat until the bowl is no longer warm to the touch. Let it beat for about 5-7 minutes.
Meanwhile, cut up your room temperature butter into chunks. I go with 2 tablespoon slices.
Then begin adding the chunks of butter one at a time, giving it time to incorporate into meringue. Continue until all of your butter is gone. The mixture may look curdled after a minute. But let it keep going and it will turn into the silkiest, lightest frosting EVER. As much as I like American Buttercream, Swiss Meringue and Italian Meringue Buttercream are my favorite. They are definitely worth the extra effort!
Once your Irish Cream Swiss Meringue Buttercream is ready, fill up a piping bag. Take a chocolate cookie and pipe in a generous swirl. Then sandwich it with a second cookie. And there you have it, such delicious Chocolate Irish Cream Whoopie Pies.
This makes some extra Bailey’s swiss meringue buttercream, so use that extra for a layer in my Black Velvet Cake for a fun twist!
I love seeing you recreate my recipes, so make sure to join me on Instagram and tag your photos of these Chocolate Irish Cream Whoopie Pies with #ritzymom!
For more St. Parick’s GREEN Food Recipes, check out:
Chocolate Irish Cream Whoopie Pies Recipe
Chocolate Irish Cream Whoopie Pies
These Chocolate Irish Cream Whoopie Pies have soft, dark chocolate cakey cookies sandwiched around a silky Irish Cream Buttercream that has a hint of rich brown sugar.
Ingredients
Chocolate Whoopie Pies
- 1 cup AP Flour
- 6 Tablespoons Unsweetened Cocoa Powder Dark or Regular
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup whole milk
- 1/4 cup sour cream or greek yogurt
- 1/2 cup unsalted butter room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Bailey’s Swiss Buttercream
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons Bailey’s Irish Cream
- 1.5 cups butter diced, room temp
Instructions
-
Pre-heat your oven to 375 degrees. Line a couple of baking sheets with parchment paper.
First, sift together your flour, cocoa powder, salt, and baking soda. In a separate bowl, whisk together whole milk and sour cream. Set both mixture aside.
Then, in a stand mixer or with a hand mixer, cream the butter with your brown and granulated sugar for about 3 minutes, until fluffy and paled.
Then add your eggs and vanilla, beating on medium speed for another 2 minutes. Next, add half of the sifted dry ingredients.
Turn mixer to lowest speed and mix the dry ingredients in. Then add in your sour cream and milk mixture. Finish with the rest of the dry ingredients.
Once your Chocolate Whoopie Pie Batter is prepared, use a tablespoon sized cookie scoop to distribute 8 mounds onto each baking sheet. Bake for approximately 9-11 minutes until they have baked through.
Then allow the chocolate whoopie pies to cool completely before moving on to the Bailey’s Swiss Meringue Buttercream.
Bailey’s Swiss Meringue Buttercream
-
First, separate 3 eggs and reserve the yolks for Lemon Bars or Banana Split Trifle. It is important that you don’t get even a drop of egg yolks into the egg whites.
*For this step, Use a heatproof bowl set over barely simmering water. Do not let this submerge into water.
Once your egg whites are in your bowl, begin whisking the egg whites and sugar over the water and continue until the sugar dissolves, about 3-4 minutes later.
To ensure they are ready, dip one clean finger into the mixture. It should be hot and smooth without any of the sugar granules. If you prefer to use a thermometer, the temperature should be 160 degrees.
Then the egg whites need to be whipped. So use your stand mixer with the whipping attachment, and use the speed of 8. Allow the whites to beat until the bowl is no longer warm to the touch. Let it beat for about 5-7 minutes.
Meanwhile, cut up your room temperature butter into chunks. Butter should be soft but still a bit firm. I go with 2 tablespoon slices.
Then begin adding the chunks of butter one at a time, giving it time to incorporate into meringue. Continue until all of your butter is gone. The mixture may look curdled after a minute. But let it keep going and it will turn into the silkiest, lightest frosting EVER. Once it is smooth, add in your Baileys and let it finish mixing to silky bliss.
Once your Irish Cream Swiss Meringue Buttercream is ready, fill up a piping bag. Take a chocolate cookie and pipe in a generous swirl. Then sandwich it with a second cookie.
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