Mini Mudslide Whoopie's

A whole bunch of yummy!

 Okay people, these are going to be good.  I made Mudslide cupcakes in a jar last month.  And I had a bunch of left over frosting.  Now I had planned on eating it, with a spoon, right out of the freezer. Yeah I admit I have problems.  Anyway, as with many of my plans, it did not come to be.  So I decided to pull it out of the freezer and use it again.  Only because it was like frosting gold, and I like gold.  And Diamonds. 

  Anyway.  The last time I made whoopies I really loved them, but they were a little too big, and a little too good.  I think I ate one and went into a sugar coma. Not good, not good at all.  So this time I made them smaller. I used my cake ball sized cookie scoop to make them, and they turned out a better size.  Still big enough to fill you with sugar, but not big enough to make you pass out.  I hope.

I used my small cake ball scoop, they are about 1 - 2 TSP.

  So I used a whoopie recipe from the great whoopie book I bought and changed it up a little.  I wanted to add some smashed up whoppers, because that is what they needed.  So I followed the recipe and replaced the chocolate chips with my whoppers and baked away.

They flatten out as they bake, to about the size of an Oreo, maybe just a little bigger.

 Mini Mudslide Whoopie's
Makes 34 minis
Adapted from Susanna Tee's book, Whoopies

1/2 cup butter softened
1 cup sugar
1 tsp vanilla extract
1 extra large egg
2 cups all purpose flour
1/2 cup unsweetened cocoa
2 1/2 tsp baking powder
pinch of salt
1 cup milk
1/2 cup smashed whoppers ( or chocolate chips as the recipe calls for in the book)

-Heat oven to 375 ( 350 if you are using a convection oven)
-cream butter, and sugar together
-add the egg and vanilla
-sift together all dry ingredients and mix in
-slowly add the milk and mix until combined
-add whoppers or chocolate chips and mix
-scoop out with small ice cream scoop, or use a teaspoon to make drops of dough
-bake for about 6 minutes, until they are fully baked, the best way to tell is if the shine is gone from the dough, they puff up and become matte
-remove from tray after 2 minutes so they do not continue to bake

*make sure you use parchment paper if you are using the whoppers as they sort of caramelize and stick a bit, trust me it was a little tricky getting them off the paper, so I can only imagine the cookie sheet.

Frosting ( I had left overs from before)
1 package of cream cheese
1/2 cup butter
icing sugar*
1 TBSP vanilla bean paste or just vanilla
milk or Irish cream or half of each **
Irish cream flavouring to taste (if you are not using the real stuff, and if so replace the booze with milk)

*as much as you need to get the amount and consistency you need
** same as the icing sugar as much as you need

 For the icing, just cream the butter and cream cheese, then add the vanilla and alternate between Irish cream and icing sugar until it is as thick as you want and you have as much as you need.  I think about 1 TBSP is good for each whoopie, but I pipped mine so I bet I used more.  The icing freezes well.  And tastes great eaten on a spoon, right out of the freezer, or so I have been told.

I put them together on a cookie sheet so I could just put the whole thing in the freezer.

 So once your mini whoopies are cooled, line then up in two rows, one row tops the other row bottoms. The bottoms should be flat side up.  Then take your icing in a piping bag, with a larger round tip ( or you can use a zip lock bag and snip the tip off) and pipe a flat layer of icing.  You can do a lot or a little.  It's up to you.  I did it thinner, because I had plans for these whoopies. Plans that even you will not want to miss.

See how easy is that?

I was going to put crushed whoppers on top, but I found these, and for $5 a bag, they were only going to be  garnish.

  Okay so once you pipe the filling, put the tops on and push them down a little so they stick.  Now while I got cleared up and ready for the next step I popped them in the freezer to harden up.  I then got a large bowl and melted some candy melts and added paraffin crystals.  I used milk chocolate, but you could do any colour, Christmas colours would be really cool actually.  Why do I think of these things after the fact?

I set up with two forks to dip, as the pies were big, I would dip then pick it up with a fork, and tap the extra chocolate off on the side of the bowl.

So I melted my candy and added the crystals ( or shortening if you want) to thin it out, I did not want too thick of a coating on my pies.  And then, here it is people, I dipped those whoopies in chocolate.

Take a minute to let that sink in.

Mudslide Whoopie Pies. Dipped. In. CHOCOLATE!  Sorry, didn't mean to scream, but people, seriously?  This is good stuff.

I have nothing to say, really, it's just chocolaty goodness.

So after you have a heart attack over the shear genius of what you are doing, sprinkle a little smashed up whopper, or sprinkles or whatever on each one and call it a day.  Or just wait until they dry

This was supposed to be my artistic shot, and it looked good on the camera, then I uploaded it.  Sigh, I hate my pictures.

Now that is what I am talking about, layers of yummy goodness.

I found these little cards in the Michael's $1.50 spot last year, perfect.

So I put three in a bag for my friends at work, and some in a container for the group of guys that get some too.  All done!

 Once they are dried you can either eat them, which I suggest.  Or you can wrap them up with cute little cards and be happy your holiday baking is almost done.

And just as a disclaimer, I ate one, then wrapped the rest up, then I had to fight the urge to open a few bags and take more out for me.  They were that good.  At least I managed to eat only one, and didn't get sugar sick.  Go me!