Guinness whoopie pies with Bailey’s cream cheese frosting

These Chocolate Guinness whoopie pies are filled with Bailey’s cream cheese frosting, perfect for St Patrick’s day which is just around the corner. The Guinness stout brings a dark, slightly bitter edge, to the whoopie pie cookie rounds which is beautifully balanced by the super sweet and tangy Bailey’s cream cheese frosting.

These whoopie pies are so easy to make and require only 30 minutes of resting time in the fridge. You can also make the batter the night before and bake them the next day for convenience. Even as a pastry chef I still love easy weeknight baking. These whoopie pies are definitely not for our young readers. If you don’t like stout you can simply swap the Guinness for milk, they will still be chocolaty and soft they just won’t have a bitter edge. If you are looking for more grown-up and boozy desserts my Tiramisu macarons and my black forest gateaux are two of my favourites. I’ve included step-step pictures below to help you along the process.

Tips for the Guinness whoopie pies

Rest the batter: This batter is quite wet and sticky so it is best to refrigerate for at least 30 minutes before scooping and baking. If you want to get ahead with yourself you can also rest the batter in the fridge overnight and bake the next day.

Use a cookie dough scoop: As I mentioned earlier the batter is quite wet, so I recommend using a cookie dough scoop to make them as round as possible. If you don’t have a cookie dough scoop you can dollop 2tbsp of batter per round on the trays.

Space out the whoopies: Make sure to leave big gaps between the whoopies (at least 2 inches) as they do spread quite a bit, almost double their original size! I use two large trays to bake my rounds so none of them stick to each other.

Ingredients for the Guinness whoopie pies

Intense black cocoa powder: Black cocoa powder is made from highly alkalised origin cocoa beans and is the reason why these whoopie pies have a naturally dark colour. If you can’t get your hands on this speciality cocoa powder you can simply use any good quality cocoa powder you can get your hands on.

Light brown sugar: Light brown sugar is ideal for a chewy texture and molasses-like flavour.

Stout beer: You can use any stout beer you prefer, I personally love Guinness as I only needed 60 ml and I get to drink the rest. It is a win-win situation.

Irish cream liqueur: I think by now you have realised that this is a full-on alcoholic dessert and the frosting is no exception. You can use any Irish cream liqueur, but Bailey’s is my personal favourite.

For the whoopie pies(makes 16 rounds/8 whoopie pies)

• 170g all-purpose flour
  
• 34g black cocoa powder(or any other good quality cocoa powder)
  
• 3/4 tsp baking soda
  
• 1/4 tsp baking powder
  
• Pinch of salt
  
• 120g light brown sugar
  
• 60g unsalted softened butter
  
• 1 egg
  
• 60ml whole milk
  
• 60ml stout (or more milk)

For the Bailey’s cream cheese frosting

• 270g full-fat cream cheese
  
• 90g unsalted softened butter
  
• 110g icing sugar
• 35ml Irish cream liqueur

How to make the Guinness whoopie pies

1. Preheat the oven at 160C/fan.
2. Spray two large baking sheets with nonstick spray, line them with parchment paper and set them aside.
3. In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
4. In a medium bowl using a handheld mixer, cream the room temperature butter with the sugar until light in colour and fluffy, around 3 minutes. Alternatively, you can use a standing mixer with the paddle attachment. 
5. Add in the egg and beat until incorporated.
6. Alternatively, add flour mixture and milk, then stout, beating until just mixed. By alternating the ingredients you prevent the batter from splitting.
7. Rest the batter in the fridge for at least 30 minutes and up to overnight.
8. Using a cookie dough scoop drop about 2tbsp worth of batter onto the prepared baking sheets, spacing at least 2 inches apart. Bake until the tops are just set and spring back when lightly pressed. Mine took 7 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire rack and let cool completely. While they are cooling you can make the frosting.

How to make the Bailey’s cream cheese frosting

1. In a large bowl using a handheld or a standing mixer fitted with a paddle attachment place the softened butter and beat for 2 minutes until fluffy and soft.
2. Sieve the icing sugar, add it to the bowl and beat on low for 1 minute. Switch to high speed and beat for a further 3-5 minutes or until the icing sugar is completely incorporated.
3. Add the cream cheese, Irish cream liqueur and mix until everything is incorporated. DO NOT OVERMIX!
4. Place the frosting in a piping bag with a round number 12tip (completely optional, it just makes the piping neater).
5. Pipe the frosting around the whoopies as close to the edge as possible working your way from the outside to the inside. Top it with another round to create a sandwich. 
6. You can store them in the fridge for up to 3 days. 
7. Enjoy 🙂

Notes

•  Freezing Instructions: Whoopie pies can be frozen for up to 2-3 months. Individually wrap each whoopie pie in cling film and place into a large bag or freezer container to freeze. Thaw in the refrigerator and serve.

Meringue kisses,
Athina xx