Discover the harmonious blend of flavors in these Chocolate Chai Whoopie Pies, where the rich depth of dark chocolate meets the warm spices of chai. This dessert is a delightful twist on the classic whoopie pie, offering a unique taste experience that will leave your guests in awe. The ginger-infused cream filling adds a zesty kick, making each bite an adventure for the palate.
### Ingredients
**For the Chocolate Chai Cookies:**
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 2 tablespoons brewed chai tea (cooled)
**For the Ginger Cream Filling:**
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon fresh ginger, grated
### Instructions
To create the cookies, start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Set this spiced flour mixture aside.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Incorporate the egg and vanilla extract, mixing until well combined.
Add the cooled brewed chai tea to the mixture, followed by the buttermilk. Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Be careful not to over-mix; the dough should be smooth and slightly thick.
Using a tablespoon, scoop the dough and drop it onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and spring back when lightly touched. Allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
While the cookies are cooling, prepare the ginger cream filling. In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Gently fold in the grated fresh ginger until evenly distributed.
Once the cookies have cooled, pair them up by size. Spread a generous dollop of the ginger cream filling on the flat side of one cookie, then sandwich it with its matching partner. Repeat this until all cookies are filled.
For an artistic touch, dust the finished whoopie pies with a sprinkle of cocoa powder or a touch of ground cinnamon.
Let these delectable treats rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
These Chocolate Chai Whoopie Pies with Ginger Cream Filling are not just desserts; they are a celebration of unexpected flavors that will captivate anyone who takes a bite. Enjoy the delightful fusion of chocolate and spice that brings warmth and joy to any occasion!