Mocha Whoopie Pies

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Mocha Whoopie Pies made with “JIFFY” Crème Cake Base Mix.

This Recipe Uses:

“JIFFY” Crème Cake Base Mix

Available in 6/5 lb and 50 lb bags.

Complete – add water only

 
INGREDIENT 2½ LB BATCH 5 LB BATCH
“JIFFY” Sweet Cream Pancake & Waffle Mix 2½ lb batch 5 lb batch
Cocoa Powder 1 cup (4 oz) 2 cups (8 oz)
Cold Water 2¾ cups (22 oz) 5½ cups (44 oz)
MOCHA BUTTERCREAM
Butter, softened 1½ cups (12 oz) 3 cups (24 oz)
Cocoa Powder, sifted 1 cup (3 oz) 2 cups (6 oz)
Powdered Sugar 5 cups (20 oz) 10 cups (40 oz)
Milk 1/2 cup (4 oz) 1 cup (8 oz)
Vanilla Extract 2 tsp 4 tsp
Coffee Emulsion 2 Tbsp 4 Tbsp
Topping: Heath Toffee Bits
INSTRUCTIONS
1 Use a mixer with paddle attachment. 8 Scale batter 1” apart onto greased or paper-lined pan.
2 Add Crème Cake Base Mix and cocoa powder into mixing bowl. 9 Bake according to the table below. Allow shells to cool.
3 Blend on low speed* for 1 minute. 10 For the Mocha Buttercream: use a mixer with paddle attachment. Beat butter on medium speed** until creamy.
4 Pour cold water into mixing bowl. 11 Add remaining ingredients and beat on low speed* for 1 minute.
5 Blend on low speed* for 1 more minute. 12 Stop mixer. Scrape bowl and paddle.
6 Stop mixer. Scrape bowl and paddle. 13 Blend on medium speed** for 2 minutes, or until smooth.
7 Blend on medium speed** for 3 minutes. 14 To build Whoopie Pies: scoop the buttercream onto the flat side of half of the shells. Sprinkle buttercream with Heath Toffee Bits. Top with a second shell to form a sandwich.
SCALE CONVECTION OVEN STANDARD OVEN YIELD 5 LB BATCH
Batter: #60 Scoop
(0.5 oz)
Buttercream: #60 Scoop
(0.5 oz)
275°F for
6 – 10 minutes
325°F for
11 – 15 minutes
129
Sandwiches
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.061523-TJ
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