Chocolate Chai Whoopie Pies

By: Shannon Scales

It’s amazing what a shift in the weather can do to your craving for tea. Suddenly I’m looking to those teas I’ve pushed to the back of my cupboard all summer long. The spiced, warm, comforting teas that keep you feeling cozy on these cooler days.

On a particularly cool day last week, while preparing for a morning of singing, I brewed a cup of Lady Baker’s Cinnfully Cinnamon tea (A black tea that is perfect just the way it is: no milk, no sugar). The instant it hit my lips and I smelled that rich, all encompassing cinnamon smell, I knew it was the perfect cup for me. I was ready. I was denying the obvious presence of a crisp coolness in the air that was a sure sign that Summer was ending and Fall was on its way.

Lady Baker has an exceptional line of teas that celebrate the Fall season so well. Cha Cha Chai, Dapple Apple and of course, Pumpkin Spice come to mind. To me, these teas embody Fall and I am more than happy to indulge in them.

Along with the return of hot tea to my life, something else has returned after a hiatus due to the incredibly hot summer we had. I am baking again. It was something that couldn’t even be thought of when the house reached temperatures of around 30°C (35 when your toddler jacks the heat up when you’re not looking...that was a fun day).

Lady Baker has an incredible recipe for Chocolate Chai Whoopie Pies made with our Chai Rooibos Tea. Not only does this tea pair perfectly with a relaxing evening in with a good book, it complements the rich, chocolatey flavour of these whoopie pies so well.

Okay, seriously, these whoopie pies are incredible. I am so pleased with the way they turned out. Dense, fudgy cakes with a hint of chai spices, and a smooth, lightly spiced creamy centre. They are dangerously good. You can make them large or small, depending on your scoop size. I went with a large cake and they make a very decadent dessert, approximately 10 pies. I would suggest making them smaller if you’re looking to share them with many of your friends and family.

Have a look at the recipe below and give it a try! We always love to hear from those of you who try our recipes.

Lady Baker’s Chocolate Chai Whoopie Pies

Cake:

2 cups flour

½ cup cocoa powder, sifted

2 tbsp Lady Baker’s chai rooibos; ground

1 ¼ tsp baking soda

1 cup buttermilk*

½ cup butter; room temp

1 cup brown sugar

1 egg

Icing:

1 pkg. cheese; room temp

½ cup unsalted butter; room temp

1 tsp vanilla extract

2 cups icing sugar; sifted

Preheat oven to 350°F. Grind Lady Baker’s Chai Rooibos Tea in a spice grinder. Combine flour, cocoa, baking soda, salt, and ground tea in bowl. Set aside. In separate bowl, mix buttermilk with Vanilla. Set Aside.

In a mixer, beat brown sugar and butter until light and fluffy. Add egg and beat until combined. Add about ⅓ of the dry mixture to the bowl and mix to combine. Add half of the wet ingredients and stir to combine. Continue adding the wet and the dry ingredients until all have been incorporated.

Use a cookie scoop or tablespoon to drop batter onto parchment lined baking sheet, leaving 2 inches between cakes. Bake for 10 minutes. Remove from oven and let cool slightly on the backing sheet. Remove and place on cooling rack until completely cool. Place in airtight container in fridge until ready for use.

Cream together butter and cream cheese until smooth. Add vanilla and then the icing sugar. Beat together until fluffy and smooth. You can add cinnamon and cloves to taste for an enhanced fall flavour.

Spoon filling onto the flat side of one cooled cake and top with another cake of similar size. Place on a tray lined with wax paper and refrigerate until filling has solidified. Keep refrigerated until ready to serve.

*If you don’t have buttermilk, you can create a substitute by adding 1 tbsp white vinegar to a 1 cup measuring cup and then topping it up with milk. Wait until you see it curdled slightly (a few minutes) and you’re ready to go.