Well, my first, admittedly snarky, thought is, “I possess self control.” But that’s barely true. I hardly have any self control.
The truth is that I only bake small batches of the majority of my recipes. And then I send it all away to work and school with my boys. That’s my form of self control.
The really real reason about why I don’t weigh 400 pounds…why I (usually) have enough self control to keep myself from snarfing down an entire batch of whoopie pies that are studded with chopped up candy malt balls…is my clothes.
I don’t want to outgrow my clothes because I love them. And because clothes are expensive to replace.
That’s right, my diet plan is run by how
cheap and shallow frugal and stylish I am. *ahem*
Admittedly, my health is really important to me; diabetes and heart disease both run in my family, but I’d be lying if I said that’s why I give all of my baked goods away. Nope. I give them away so that I can still fit into my favorite, adorable dress that I saw Zooey Deschanel wear on New Girl. I’d hang my head in shame, but I love that dress too much to be embarrassed about it.
I love my clothes, okay? What can I say? I’m very loyal.
So…there…I’m a loyal, frugal, stylish person. Not boring, cheap, and shallow.
Plus, I make lots of sugary baked goods. Remember that. That last part is important.
My latest sent-to-work-with-the-Hubster (after I ate two) treat is my first whoopie pie recipe on Bakingdom. What the?! I can’t believe I’ve never shared a whoopie pie recipe with you guys.
I love whoopie pies. I might just love them more than cupcakes. I don’t even feel bad saying that, because whoopie pies are really just easier to transport, sandwich-shaped cupcakes.
I prefer a slightly smaller whoopie pie, but not bite-sized, so I put a medium sized scoop of about one and a half tablespoons of batter per cookie on my sheet pans. These need to be baked on parchment paper or Silpat mats with a light coating of cooking spray with flour (like Pam with Flour), or you can grease and flour your cookie sheets between each batch. Be sure to leave about three inches between each scoop to allow the cookies to spread. I baked six cookies per batch.
While the cookies were baking, I made a simple, creamy milk chocolate buttercream filling, that I made malted with some more of the malted milk powder, and made irresistible with some chopped up Whoppers. Try not to eat all of the filling before the cookies are done.
Once the cookies were assembled, I rolled them in more chopped candies. I love the extra crunch, but you can totally skip this step, if you want to. It can be a little messy if you’re serving little ones.
These were crazy fast and easy; both the cookies and the filling mix up in just a couple of minutes, and since the assembly is just to sandwich a generous portion of filling between two cookies, you’ll be finished in a flash.
If you’re a fan of malted milk chocolate treats, these are a must-make. Enjoy!
Chocolate Malt Whoopie Pies
with Malted Milk Chocolate Filling
Makes 18 3-inch sandwiches
FOR THE COOKIES
1/2 cup milk, at room temperature (soy or almond milk for vegan/dairy-free)
1 cup malted milk powder
2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/2 cup (1 stick) unsalted butter, at room temperature (margarine for vegan/dairy-free)
2 eggs, at room temperature (1/2 cup apple sauce for vegan/dairy-free)
FOR THE FILLING
1 cup (2 sticks, or 226 grams) unsalted butter, at room temperature (margarine for vegan/dairy-free)
4 cups confectioners’ sugar
2 tablespoons heavy cream
3/4 cup malted milk powder
2 teaspoons vanilla extract
1 cup malted milk balls (such as Whoppers or Maltesers), roughly chopped
To make the cookie: Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat mats lightly coated with cooking spray; set aside.
In a medium bowl, whisk the milk and malt powder together until the powder is dissolved; set aside.
In another medium bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and brown sugar together until light and fluffy. Add the eggs, one at a time, and beat until just combined. Scrape the bowl as needed, then stir in the vanilla extract. Sprinkle 1/3 of the flour mixture over the butter mixture and beat until just combined, then add half of the malted milk and mix until just combined. Repeat with the remaining flour mixture and malted milk (additions will be 1/3 of the flour, 1/2 of the milk, another 1/3 of the flour, remaining milk, then remaining flour).
Place 1 1/2 tablespoon scoops of the batter about 3-inches apart on the prepared baking sheet and bake for 10 minutes, until the centers are no longer soft. Allow to cool on the baking sheet for 2 minutes, then transfer the cookies to a wire cooling rack and allow to cool completely before filling.
To make the filling: In a large bowl, or the bowl of a standing mixer, beat the butter for 3 minutes. Beat in the sugar until combined. Add 2 tablespoons heavy cream, mixing until light and fluffy, about 3 minutes. Add the malt powder and whisk on high another minute, until light and fluffy. If the frosting is too thick, add more cream, 1/2 teaspoon at a time, until desired consistency is reached. Stir in the vanilla and chopped malt balls.
Assemble: Spread or pipe a generous amount of filling onto the bottoms of half of the cookies. Place the remaining cookies, right side up on top of the filling. Roll edges in chopped malted milk balls, if desired.
Recipe by Darla