Ladies and gentlemen, may I present my Chocolate Whoopie Pies with Coconut Champagne Frosting and Raspberry Jam!
There’s something a bit whimsical about whoopie pies. I don’t know what it is, but they make me smile. Plus it’s hard to resist the combination of chocolate, champagne and raspberries. Toss a little coconut flavor in there and you’ve got yourself a fun, tropical treat! These Chocolate Whoopie Pies with Coconut Champagne Frosting and Raspberry Jam are perfect for a bridal shower, afternoon tea or a fun dessert for a special occasion!
This delicious post is possible thanks to Wilton, who gave me their TReatology flavor system products to try at no charge. I wasn’t compensated in any other way for this post, and all thoughts and opinions in this post are my own. This post is also an entry in Wiltons TReatology Sweepstakes for attendees of Camp Blogaway!
The idea for these beauties came about last month when I went to Camp Blogaway. At Camp, we were introduced to Wilton’s TReatology Flavor System! This system allows you to infuse baked goods, icings or fillings with a variety of different combinations to create your own unique treats. There are eight bottles of concentrated flavors that include: Salted Caramel, Creamy Vanilla Custard, Toasted Coconut, Sweet Meyer Lemon, Juicy Peach, Fresh Basil, Crisp Champagne and Warm Cinnamon Graham! It’s a bakers playground of flavors! Inside the box there are recipes to combine the drops and make flavors like Caramel Macaroon, Peach Bellini and Cinnamon Roll. There is even an entire recipe for Basil Cake with Sweet Meyer Lemon Filling! Ohmygosh, YUM! Wilton encouraged us to create our own signature recipes using one or more of these flavors too!
My creation was a Coconut Champagne Frosting I used as filling for the Whoopie Pies!
I started with a basic chocolate whoopie pie recipe, which you can find here: Chocolate Whoopie Pies. Don’t worry, I’m including the recipe below as well! I baked the cake part of the whoopie pies in two different sizes. The larger ones were created in Wiltons Whoopie Pie Pan. The smaller ones I simply piped on to a half-sheet pan and baked on their own. Wilton does have a Whoopie Pie Pan to make smaller pies too, I just don’t have it yet!
The bigger cakes are perfect for sharing with a friend! Romanic dessert for two anyone? The smaller ones are bite-sized treats that would make any dessert table proud!
After the cakes were baked and cooled, I made the frosting. This buttercream recipe is a perfect vehicle for ANY of the TReatology combinations or your own special flavor! The possibilities are endless!
For the Coconut Champagne Frosting, I used eight drops of the Crisp Champagne and six drops of Toasted Coconut. The resulting frosting is sophisticated with a lovely tropical undertone from the Coconut.
Match your whoopie pies with a parter that’s equal in size. On the flat side of half your pies, you’ll pipe some of this delicious Coconut Champagne Frosting. I used a Star Tip, size 21 for these. Go around the edges of the pie, then fill in to the center, just like the picture! You can either do this in your hand or straight on the pie as it’s sitting on the rack. I like to do it in my hand because I feel I have more control that way. If you are doing a lot of them for a big party, I’d probably do them on the cooling rack so I could go faster. Whatever you choose, don’t forget to sneak a taste for yourself as you’re working.
On the flat side of the other half of your larger whoopie pies, spread about 1 tablespoon of your favorite raspberry jam. For the smaller pies, use 1 teaspoon. An off-set spatula works well to spread the jam on the cakes!
Once you have frosting on one side and jam on the other side of all your cakes, carefully press the pairs together to create your Whoopie Pies! Now doesn’t that look fun and fabulous?
I had a blast working with the Wilton Treatology System! I see quite a few new frostings and flavored cakes in my future! For more info and great recipes/ideas go to Wilton.com/Treatology