My boyfriend and his band just had their cd release show in Boston this weekend, and to celebrate, I wanted to make the guys something special. We were all going to be getting together the night after the show for food, drinks, and good times, so I decided to whip up some whoopie pies. However, I started getting into baking with booze last year when I made Bourbon Marshmallows, and since the dudes are all whiskey drinkers, I settled on making something involving Irish Car Bombs. (I apologize if the name is offensive to anyone- I mean no offense, I promise!). I had Drunken Cupcakes before, but decided to try them as whoopie pies, since I’m a Mainer. I googled recipes and found one from Poet in the Pantry. It ended up great and they were very well received! I’ll copy the recipe here with some of my own tips for you! Sorry, I’m not much of a picture taker when I’m baking, so I don’t have much for photos here.
Drunken Whoopie Pies
Preheat the oven to 375 degrees Fahrenheit.
For the cookies/cakes:
- 1/4 cup shortening
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Cream the sugar and the shortening. Add the egg and beat until well incorporated. Mix in the vanilla.
In a large mixing bowl, whisk together the following:
- 2 cups all-purpose flour
- 1/4 cup + 1 Tablespoon unsweetened cocoa
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt, finely ground
With the mixer on medium-low, alternate adding the dry ingredients with:
- 1 cup Guinness Draught, room temperature
Mix until well blended. (NOTE: The mixture gave me a really hard time here. The batter was super dry before the Guinness was added and I had to scrape it off the sides with a fork to make sure everything got mixed well.)
Scoop batter onto a dark non stick cookie sheet. (NOTE: I used an ice cream scoop and made all kinds of different sizes, in pairs. You can use a cookie scoop or a spoon or whatever you prefer, just make sure to keep note of the amount and size [you want matching pairs!!!])
Bake for 8-10 minutes (you can use the toothpick method to check doneness), then remove to a wire rack immediately to cool.
For the filling:
- 1/2 cup unsalted butter, softened
- 1/3 cup shortening
- 1 1/4 cups confectioner’s sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon Jameson Irish whiskey
- 1/3 cup Irish cream PLUS**
- the remainder of 1/2 cup filled with heavy cream
**When you measure the Irish cream, pour 1/3 cup into your measuring cup, then top it off with the heavy cream until it reaches 1/2 cup.
Cream the butter, shortening, and powdered sugar for 4-5 minutes. Add the flour, whiskey, Irish cream, and heavy cream, beating on medium high until nice and fluffy–up to 8 minutes. You can add more powdered sugar or cream to adjust the consistency to your liking.
Once cakes are fully cooled, smear the filling onto the flat side of one and match with it’s pair. Voila! Drunken Whoopie Pie!
You can wrap these in plastic wrap, or place into a ziploc bag. They can be kept in the refrigerator, freezer, or not, depending when you want to eat them. Also, have fun with the booze in the recipe- I used the exact amounts, but you can use more or less if you prefer a more or less boozy taste!