Just wait until someone asks what you’re baking when preparing this recipe. If you answer with whoopie do – the other person is guaranteed to shrug and leave the kitchen wondering why the heck they pissed you off while also thinking you might be hard of hearing. Now imagine that conversation ten-fold. Yeah. Whoopie Do.
It really is simple. I was thinking about donuts. Then a whoopie pie floated across my brain. Then somehow, like those floating toaster screen savers a whoopie donut appeared. There are times when thinking up new recipes requires a little bit of, say,
Just about everyone loves a whoopie pie. Everyone loves baked donuts. Everyone (almost everyone) loves chocolate.
Take a baked donut, cut it like a bagel. Stuff it with tasty buttercream and there you have it. Whoopie Do.
The chocolate cherry donuts are pretty good right out of the pan, too – just in case you were wondering. But they’re even better stuffed.
Take these to your next office gathering or meeting and you’ll make lots and lots of new friends. When someone asks what it’s called just watch what happens when you say “whoopie do”. Just saying.
|Chocolate Cherry Whoopie Do's|| |
- 195 grams Canteen flour blend (1 ½ cups) (see notes)
- 50 grams unsweetened cocoa, sifted (1/2 cup)
- 100 grams granulated sugar (1/2 cup)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 extra large eggs
- 120 grams neutral vegetable oil (1/2 cup)
- 120 grams buttermilk (1/2 cup)
- 60 grams cherry juice (1/4 cup)
- 1 teaspoon vanilla extract
- 1 teaspoon cherry flavoring or Cherry liqueur
- 115 grams unsalted butter, softened (8 tablespoons)
- 220 grams powdered sugar, sifted
- ½ teaspoon vanilla extract
- 2-3 tablespoons cherry juice
- Preheat oven to 350°F. Spray (2) 6-count donut pans with nonstick spray. In a large bowl whisk together flour, cocoa, sugar, baking powder, soda and salt until combined. In a medium bowl whisk together eggs, oil, buttermilk, cherry juice and flavorings until combined. Fold into flour mixture and blend until batter is smooth and thick. Scoop a generous half full amount of batter into each donut opening. Bake 16-18 minutes or until a tooth pick comes out without crumbs. Turn donut pans over onto racks and remove donuts gently (fragile while hot) and cool completely before adding filling.
- In the bowl of a stand mixer using the whip attachment, blend together (low speed) the butter and powdered sugar. Turn up speed to medium and add vanilla. Add cherry juice one tablespoon at a time and whip (medium-high) until filling is light and fluffy , not too thick, not too thin. Add only as much cherry juice as needed. Filling should be pale pink.
- Slice each donut in half (like a bagel). Pipe filling on one half and top with the other. Serve the same day. Makes 12