Here’s a surprising fact: German Chocolate has no connection to Germany. The name comes from Sam German, who developed a mild dark chocolate bar during the 1850s. We can turn this classic flavor into mouth-watering German chocolate whoopie pies that make 32 servings.
These delightful treats give you the best of both worlds. They combine German chocolate cake’s rich taste with whoopie pies’ convenient, portable format. The recipe calls for 5 tablespoons of dark chocolate cocoa powder. A luxurious filling made with 2 cups each of toasted coconut and pecans makes these treats extra special.
These whoopie pies will catch everyone’s attention, whether you love traditional German chocolate cake or want to try a new cookie recipe. Let’s take a closer look at creating these delectable treats. Each bite packs 358 calories of pure joy!
Essential Ingredients and Equipment
Let’s make some amazing German chocolate whoopie pies! You’ll need the right ingredients and tools to get started. Here’s everything you need to create these tasty treats.
Key Ingredients for Perfect Whoopie Pies
The best German chocolate whoopie pies come from using quality ingredients. The chocolate cookie base needs 2 cups of all-purpose flour, 5 tablespoons of dark chocolate cocoa powder, and 1¼ teaspoons of baking powder. You’ll also need 1 cup of sugar, ½ cup of unsalted butter, and 2 egg yolks to get that perfect texture.
The German chocolate filling needs 1 cup evaporated milk, 1 cup brown sugar, and 3 egg yolks. Mix in 1⅓ cups flaked coconut and 1 cup chopped pecans to create that classic coconut-pecan combination. A touch of vanilla extract (1½ teaspoons) brings out all the flavors.
Required Baking Tools
You’ll need some specific tools to get professional results. A good whoopie pie pan is worth the investment. These pans have 12 round cavities that measure 3⅛ inches across and are ½-inch deep. Here’s what else you’ll need:
- Two mixing bowls to separate wet and dry ingredients
- An electric mixer with paddle attachment
- Measuring utensils for exact amounts
- A cooling rack to control temperature
- A spatula to transfer the batter
Ingredient Temperature Guidelines
The temperature of your ingredients makes a big difference in your whoopie pies’ texture. The butter should be 67°F for the best results. Room temperature eggs blend better into the batter.
Buttermilk helps activate the baking soda. Don’t swap it out for something else as this might change how your pies turn out. Toast the coconut and pecans first to bring out their flavors and add more depth to the taste.
The filling needs to be cool to get just right. Let it chill for about 20 minutes. Give everything one more mix before piping to get that smooth, creamy texture that stays put between the cookies.
Making the Chocolate Cookie Base
A delicious chocolate cookie base is the foundation of amazing German chocolate whoopie pies. Here’s how you can make these incredible treats.
Mixing the Dark Chocolate Batter
Heat your oven to 375°F. Mix partially melted butter with brown sugar in a stand mixer bowl until they blend well. Add eggs and vanilla and mix them together.
Dutch-process cocoa powder gives the richest chocolate flavor because it has more fat than regular cocoa powder. You can also use Hershey’s Special Dark cocoa powder with great results. The chocolate flavor gets even better when you bloom your cocoa powder by warming it with the recipe’s liquid ingredients.
Proper Piping Techniques
Your batter should look like thick cake mix. Take a medium cookie scoop that holds 1½ tablespoons of batter and drop portions onto parchment-lined baking sheets. Leave about 2 inches between each portion so they can spread.
These tips will help you get picture-perfect results:
- Reshape any uneven batter circles with a spoon
- Smooth out bumpy surfaces with clean, damp fingers
- Make all pieces the same size for better sandwich assembly
Baking Time and Temperature Tips
Put your whoopie pies on the middle rack and bake at 375°F for 8-10 minutes. You’ll know they’re done when they’ve spread out and the center looks dry. Press the top gently – it should bounce back a bit.
Let the cookies sit on the baking sheet for 5 minutes. Move them to a wire cooling rack after that. Good cooling keeps steam from messing up your filling later.
Sugar amounts matter – they affect both texture and structure, so stick to the recipe. Buttermilk works with baking soda to create that perfect cake-like texture you want. Watch your temperatures carefully – your butter should be around 67°F.
Creating the German Chocolate Filling
This signature coconut-pecan filling adds a delightful touch to German chocolate whoopie pies. The filling is a vital component that needs careful attention and perfect timing.
Cooking the Coconut-Pecan Mixture
Mix 1 cup sugar and ¼ teaspoon salt in a large saucepan. Slowly whisk in ¾ cup evaporated milk, 2 egg yolks and 1½ teaspoons vanilla extract. Add ¾ cup butter cut into pieces.
Set the mixture over medium heat and stir continuously for 8-10 minutes. A candy thermometer helps you track the temperature – aim for between 175°F and 178°F. The mixture shouldn’t boil as this could ruin its texture.
The mixture should turn golden and thick like pudding. Take it off the heat. Add 2 cups of toasted sweetened flaked coconut and 2 cups of finely chopped toasted pecans right away. Toasting these ingredients beforehand really brings out their nutty flavors and makes the filling more complex.
Achieving the Right Consistency
Pour the mixture into a clean bowl. Let it cool completely at room temperature and stir it occasionally to keep it smooth. Then refrigerate it for about an hour until it reaches the perfect spreading consistency.
Here are some key tips that make a difference:
- Keep stirring while cooking so nothing burns
- Start with room temperature ingredients for better mixing
- Toast the coconut and pecans first to boost their flavor
The filling might get too firm in the fridge. Just let it sit at room temperature for about 30 minutes and it will spread perfectly between the chocolate cookie bases.
You can make this filling a day ahead and store it in an airtight container in your fridge. Note that bringing it to room temperature before assembly gives you that ideal texture balance between the cake-like cookies and rich, nutty filling.
Assembling Your Whoopie Pies
The best part comes next – putting your German chocolate whoopie pies together. These steps will give a professional look to your treats that taste amazing too.
Matching Cookie Pairs
Start by laying out your cooled chocolate cookies with their flat sides up. Match them by size to create perfect pairs. This simple step is vital to create uniform, eye-catching whoopie pies. The even sizing keeps your filling nicely contained between the cookies.
Filling and Sandwiching
After pairing, add about 1 tablespoon of coconut-pecan filling to the flat side of one cookie from each pair. A medium spring-loaded scoop (1½ tablespoons) helps portion the filling evenly. You can also put the filling in a piping bag and create a spiral pattern, leaving ¼ inch from the edge.
Take the second cookie and press it flat side down onto the filling. Push down gently until the filling reaches the edges. This creates that classic whoopie pie look and stops the filling from spilling out.
Adding Final Touches
Your pies can look even more special with these pro touches:
- Roll the edges in extra flaked coconut
- Add a chocolate ganache drizzle
- Sprinkle more chopped pecans around the edges
Pop your whoopie pies in the fridge for about 30 minutes. This sets the filling and makes them easier to handle. Let them sit at room temperature for 20 minutes before serving to get the perfect texture.
Keep your German chocolate whoopie pies in an airtight container. Wrap each one in plastic wrap to stay fresh. They’ll last up to 2 days, but they taste best within 24 hours when the cookies stay soft and the filling perfectly set.
Conclusion
German chocolate whoopie pies combine rich chocolate cookies with a decadent coconut-pecan filling. These delectable desserts can be mastered by anyone who pays attention to ingredient temperatures, proper mixing techniques and precise assembly steps.
Quality ingredients make all the difference. The perfect whoopie pie needs high-quality dark cocoa powder and just the right filling consistency. Note that toasted coconut and pecans will give a deeper flavor profile, while proper cooling creates the ideal texture between layers.
Each whoopie pie packs 358 calories of pure satisfaction, which makes them ideal for special occasions or moments when you need an extraordinary treat. Your patience and precision will result in a memorable flavor combination that would make Sam German’s legacy proud.
The right storage and serving temperature will help these treats maintain their perfect texture. Your handcrafted whoopie pies will vanish quickly at any gathering, and creating these classic treats yourself brings unmatched satisfaction.
FAQs
Q1. What makes German Chocolate Whoopie Pies different from regular whoopie pies? German Chocolate Whoopie Pies feature a rich chocolate cookie base paired with a distinctive coconut-pecan filling, inspired by the flavors of German chocolate cake.
Q2. How long can I store German Chocolate Whoopie Pies? These treats are best enjoyed within 24 hours of assembly but can be stored in an airtight container for up to 2 days. For optimal freshness, wrap each pie individually in plastic wrap.
Q3. Can I prepare the filling in advance? Yes, you can prepare the coconut-pecan filling up to one day ahead. Store it in an airtight container in the refrigerator and bring it to room temperature before assembling the whoopie pies.
Q4. What’s the secret to achieving the perfect cookie texture? Use Dutch-process cocoa powder for a richer chocolate flavor, and maintain consistent ingredient temperatures, especially keeping the butter at 67°F. Also, avoid reducing the sugar content as it affects both texture and structure.
Q5. How can I add a professional touch to my whoopie pies? For a polished finish, consider rolling the exposed filling edges in additional flaked coconut, drizzling with chocolate ganache, or adding extra chopped pecans around the edges. Proper cooling and chilling after assembly also contribute to a more professional result.