Mexican Hot Chocolate Whoopie Pies

December 3, 2010 § 1 Comment


It’s a hard thing to come by. I have been meaning to write a blog post about why I haven’t updated for so long, and a major part of it is because I’ve been lacking inspiration. I became fed up (hahah, get it? fed…) with all the fussiness of the foodie world, with their fake French names for decidedly pretentious foods. Food was much more wham! bam! thank you ma’am. When I lived in my own apartment, I cooked the same thing day in and day out: bok choy and tofu and rice. And sometimes chocolate chip cookies. I just couldn’t get the energy up to cook something nice for myself.

I was in a RUT.

But then I met two people to give me that drive and force of creativity again, and I couldn’t be more grateful. For those of you who don’t know me (doubtful that anyone reads my blog that doesn’t know me, but hey, a girl can hope, right?), I live in a co-op, which is essentially a large house in which everyone shares rent, food, chores, and (love & music & hugs). One of my assigned chores is to cook for the house once a week, and my partner is…

Rachel, a seedy character..

drumrolllllll pleeeasseeee…Rachel! She’s slow as escargot to understand any of my jokes, and she’s a little poppy-seed obsessed (what kind of cake, Rach? poppy seeds! what should we put on the falafel? poppy seeds! what should we put on the fish…etc…), but somehow it works. The proof is in the pudding. (Or the sourdough bread!!! hahahahaha. 5 points if you get that joke. get it? the proof…is in the sourdough…never mind). We ponder and email about what we’re going to create about two days in advance, and try and do overly ambitious things, like make fresh ravioli for 20 people. We gossip and (try to) watch Glee and listen to bad music, and cooking doesn’t feel like work at all.

So Rach got me out of the lazy rut, but there was another mountain to ascend, the Himalayan Mountain of Discreativity!

Himalayan Mountains of Discreativity

Who was my intrepid adventurer to get me up those steep slopes? Dani! Wait, I forgot to tell you a story first. Okay back up two years to my freshman year of college, when I was happily surfing the internet, when my floor-mate walks in and starts poking fun at me for what was on my screen…was it porn? you ask…or a cheesy romantic comedy? No, it was mushrooms…it was me perusing food blogs for inspiration. But my floor-mate’s run through the hallway, giggling that I looked at pictures of mushrooms in my free time made me feel a little ashamed, and from then on I forever hid my food blog obsession from the world.

Princess Dani!

Okay, speed up to the present. I met Dani, and I met Dani while she was looking at Smitten Kitchen (which is basically the god of food blogs). That’s it. From that moment on, I knew we would be friends. And then I saw a pamphlet about panini in her room, and then I really really knew we would be friends. Dani makes me feel like it is okay to be blatantly and outrageously obsessed with food, enough to make:

Photo: Dani, Hand Model: Nikki (call him for pricing and availability!)

Mexican Hot Chocolate Whoopie Pies
Vegan Mexican Hot Chocolate Whoopie Pies*

makes 24 3-inch cakes (12 in total) | prep time: 15 minutes | cook time: 15 minutes
* All the green parts veganify the recipe. Just follow the regular instructions unless there is a green substitute next to it.

– 2 tablespoons cold strong coffee
– 2 1/4 cup flour
– 1/2 cup cocoa powder
– 1 tsp cinnamon
– 1 1/2 teaspoons baking soda
– 1/2 teaspoon salt
– 1/2 cup butter 1/2 cup Earth Balance
– 1 cup packed brown sugar
– 1 large egg 1 tsp white wine vinegar
– 1 tsp vanilla
– 1 cup milk 1 cup almond milk

Filling Ingredients
– 8 oz cream cheese 8 oz Tofutti Better than Cream Cheese
– 1 tsp cinnamon
– 1/8 tsp cayenne pepper
– 1/8 tsp nutmeg
– 1/4 cup powdered sugar
– 2 tablespoons milk 2 tablespoons almond milk

1. Preheat oven to 375 degrees.
2.  Mix the flour, cocoa powder, baking soda, cinnamon, and salt together.
3. In a separate bowl, whisk butter Earth Balance with brown sugar until fluffy. Add egg white wine vinegar and vanilla and whip until even fluffier.
4. Add about half the flour mixture from step (2) and half the milk almond milk and beat until combined. Repeat with the remaining flour and milk almond milk.  Add the coffee and stir until combined.
5.  Place rounded tablespoons on a parchment paper lined baking sheet and bake for 10-15 minutes, (depending on the size of your pies), or until the tops feel like muffin tops and bounce. Remove from the oven and let cool on the rack until architecturally sound (about 5 more minutes).
6. For the filling, whip the filling ingredients together until smooth. To assemble..oh come on, you know how to make a sandwich…then dip in chocolate sauce.


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