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Chocolate Whoopie Pies with Strawberry-Rose Cream | Chocolatey moist cakes w/ a little tart strawberry buttercream & a hint of rose. Cute, fun & freezer-friendly! #whoopiepie #chocolate #strawberry #rose #valentinesday #partyfood #dessert #dessertrecipe #baking #pinkfood #freezerfriendly | The Missing Lokness
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Chocolate Whoopie Pies with Strawberry-Rose Cream

Course Dessert
Cuisine American
Keyword baking, chocolate whoopie pie, dessert, freezer-friendly, strawberry rose buttercream, valentine's day dessert, whoopie pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16 whoopie pies
Author Lokness

Ingredients

Chocolate Cake:

  • 8 tablespoons unsalted butter (1 stick) (at room temperature)
  • 1 cup light brown sugar (packed)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 large egg (at room temperature)
  • ½ cup Dutch-process cocoa powder
  • 2⅓ cups all-purpose flour
  • 1 cup whole milk (at room temperature)

Strawberry-Rose Buttercream:

  • 1 cup freeze-dried strawberries
  • 16 tablespoons unsalted butter (2 sticks)(at room temperature)
  • 3 cups powdered sugar
  • ¾ teaspoon rose extract
  • 3 - 6 tablespoons whole milk (at room temperature)
  • Pinch of kosher salt

Instructions

  • Preheat the oven to 350˚F (177˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers. Set aside.
  • In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, both sugars, baking powder, baking soda, and kosher salt on medium speed until light and smooth, about 3 minutes. Add vanilla extract and egg, beat until blended. Add the cocoa powder and mix on low speed until combined.
  • Add the flour and milk to the wet ingredient alternately in 3 additions, by starting and finishing with the flour. Mix on low speed until just combined, scrapping down the sides and bottom of the bowl every once a while. Do not overmix.
  • Scoop batter with a cookie scoop (2 tablespoons) onto the prepared baking sheets, leaving about 2-inch spaces in between. You can fit about 8 scoops on one sheet.
  • Bake in the oven for 11 – 12 minutes, rotating the baking sheets top to bottom and front to back after 6 minutes. Bake until set and toothpick comes out clean. Transfer the baking sheets to counter and let rest on the sheets for at least 5 minutes. Transfer the cakes to cooling racks and cool completely. Repeat with the rest of the cake batter.
  • For the buttercream, first transfer the freeze-dried strawberries into a food processor (or grinder) and process into fine powders. Measure out 1/2 cup powders to use.
  • In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat the butter for a minute on medium speed. Add strawberry powders, powdered sugar, rose extract, salt and 3 tablespoons milk. Mix for 30 seconds on low speed, and beat on medium-high speed for 2 minutes. Add more milk if the buttercream is too thick.
  • On a cool baking sheet, line a parchment paper. Place half of the cakes upside down on the baking sheet.
  • Prepare a piping bag with a ½-inch round tip. Fill the bag with buttercream. Pipe a dome of frosting onto the center of an upside-down cake. Top with another cake. Gently press down to squeeze the filling to the edge. Repeat with the rest. Serve.

Notes

  1. To make it easier, use a scoop for cake batter. I used a cookie scoop that holds 2-tablespoon of batter. Helps to make the cakes the same size. 
  2. Rose extract is different from rose water. It’s concentrated. A little goes a long way. I got mine from Amazon.
  3. Each whoopie pie is about 2½-inch in diameter. They are not too small, and not too big. 
  4. When filling the whoopie pies, add a little more frosting than you would normally. You want about ¼-inch thick of frosting on the finished pies. 
  5. Whoopie pies would stick to each other after a while. Best to keep them on a parchment paper on a single layer.
  6. For storage, there are 2 ways to do that. If you are enjoying them with 2 days, keep in an airtight container at room temperature. Second way is to freeze them. Wrap them in plastic wrap individually. Keep in the freezer. Once they’re frozen, transfer to a Ziploc bag and store for up to a month. Remove to room temperature for at least 1 hour before serving.
  7.  
(Chocolate cake adapted from King Arthur Baking)