Chocolate Stout & Baileys Buttercream Whoopie Pies

Whoopie pies: portable cake-like snack dessert beloved all over New England (and spreading like wildfire across the US thanks to food bloggers and dessert mavens).

Chocolate stout whoopie pies made with Young's Double Chocolate Stout and filled with a Baileys buttercream: so damn good I want to shove five in my face right now heaven on a plate.

Whether you make these for St. Patrick's Day or just because they are awesome, you won't be disappointed.

Chocolate Stout & Bailey's Buttercream Whoopie Pies ~ makes 14-16 whoopie pies
1 cup AP flour
1/2 tsp baking soda
1/4 tsp salt
1 cup Young's Double Chocolate Stout or similar
1 teaspoon vanilla extract
1.5 oz dark chocolate, chopped
6 tablespoons unsalted butter
1 egg + 1 egg yolk
1/2 cup packed dark brown sugar

Baileys Buttercream
1 stick unsalted butter, softened
1.5 cups confectioners sugar, sifted
2 tablespoons Baileys (I used the caramel flavored Baileys because it is made of awesome) or similar

Preheat oven to 325º F. Butter and flour whoopie pie pan and set aside.

In a saucepan over medium heat combine chopped chocolate, butter, stout, vanilla, and brown sugar. Whisk to combine. In a large bowl sift together flour, salt, and baking soda.

When chocolate has melted remove from heat and quickly whisk in whole egg and yolk. Whisk chocolate batter into dry ingredients and combine.

Fill whoopie pie pan halfway and bake for 10 minutes or until tester comes out clean. Turn out onto cooling rack and let cool completely before filling.

To make the filling cream butter and Baileys together. Add sifted confectioners sugar a half cup at a time. Fill piping bag and fill whoopie pies or simply spread on whoopie pies with a butter knife.

Enjoy!