Come si dice “whoopie”?—Baileys Irish Cream Whoopie Pies!
What do you get when you pair whoopie pies, the treat taking the dessert world by storm right now, with one of the tastiest liquors out there? These pies, that’s what—Baileys Irish Cream Whoopie Pies!
If you love the signature taste of Baileys, then this is the whoopie pie recipe for you. Literally from start to finish, the process of making these whoopies is layered with the sweet, rich smell and taste of the classic Irish cream. The scent first really hit me when I was mixing the cup of Baileys into the batter for the pies—and let me tell you (even though I know I don’t have to), the smell of Bailey’s mixed with the chocolatey smell of a cocoa batter is wonder in the bowl of an electric mixer.
Surprisingly enough, when the pies were in the oven, I didn’t smell a whole lot of the Baileys. The next time I was really hit was while making the icing. The icing is fantastic in itself—it’s a basic, sweet icing with only three ingredients: butter, sugar, and Bailey’s. Really, what more do you need? It’s great because it’s not too sweet, but takes on a slight hint of the Irish cream flavor thanks to the little more than a tablespoon of Baileys.
The combo of the chocolate pies and the icing filling makes for a wonderful dessert. The pies ended up having a cakey-brownie consistency—not too fudgy to be like a brownie, but also not too cakey, making them different than the traditional whoopie pie which tends to be lighter like a mini cake. What I loved the most was getting hit a third time with the Bailey’s scent after the first bite into the whoopie pie—literally the inside of the cookie and the icing together give off the best Baileys-cocoa-sweet aroma ever. I must have looked funny because in between bites of my whoopie pie I would simply smell the inside, taking in the chocolate and Bailey’s perfume.
Baileys Irish Cream Whoopie Pies
Adapted from Burn Me Not
(yields about 15 whoopie pies)
For the cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
5 tbsp unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup Baileys Irish Cream
1 tsp pure vanilla extract
For the filling:
12 tbsp (1 and 1/2 sticks) unsalted butter, softened
1 3/4 cups confectioners’ sugar
1 1/2 – 2 tbsp Baileys Irish Cream
For full preparations, check out Burn Me Not’s Irish Cream Whoopie Pie recipe.