Chocolate Whoopie Pies with Sweet Green Tea Filling


Looking for a hand-held dessert for your next classy soiree (or picnic or potluck or after-bike-ride)? These no-napkin chocolate whoopie pies have a matcha tea-flavored filling. The tea’s puffed rice adds some fun crunch and texture to this delicious little cakey snack, modified from a Sunset magazine recipe.

Chocolate and Green Tea Whoopie Pies Ingredients
Chocolate and Green Tea Whoopie Pies Ingredients

Make the cakes Preheat the oven to 350. In a medium bowl, stir together 2 cups flour, 1/2 cup dutch-process cocoa powder, 1 1/2 tsp baking soda and 1/4 tsp fine sea salt.

Beat 1/2 cup room temperature butter and 1 cup packed dark brown sugar in a large bowl, with an electric mixer, until very fluffy (3-4 minutes). Then beat in 1 large egg, 1 tsp vanilla extract, and the filling of 1 vanilla bean, slit lengthwise and scraped out. Cut the speed to low and slowly add the flour mixture. Gradually beat in 1 cup buttermilk until smooth, mixing thoroughly.

Making the Cakes
Making the Cakes

Line 2 baking sheets with parchment paper. Fill a large plastic bag with batter, cut a small corner off, and pipe the batter into 1 tbsp mounds, 2 inches apart. Bake about 12 minutes until the cakes are springy when poked. Put them on a rack to cool.

The Powdered Sugar & Tea Mix
The Powdered Sugar & Tea Mix

Make the filling In a medium bowl, stir together 1 1/2 cups powdered sugar and 1 1/2 tbsp match tea. (You can get pure matcha tea, which will make the cakes very green and is very expensive, or you can get a match tea mix, which we did.) Add 3 oz each of cream cheese and mascarpone, and beat until smooth and creamy.

Green Tea Whoopie Pies
Green Tea Whoopie Pies

Generously spread the filling on the flat side of a cake and sandwich another cake on top. These can be made ahead up to 3 days if you store them in an airtight container.

Ingredients

  • Cakes
  • 2 cups flour
  • 1/2 cup dutch-process cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1/2 cup unsalted butter
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 vanilla bean
  • Filling
  • 1 1/2 cups powdered sugar
  • 1 1/2 tbsp matcha
  • 3 oz each cream cheese and mascarpone
  • 6 tbsp unsalted butter, room temperature

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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