Oct 242013


I was in a baking mood today, and had an urge to bake up something boozy.  After looking in my liquor cabinet, I found that I had a bottle of Kahlua and a bottle of Grand Marnier.  I thought the chocolate and orange flavors would compliment each other well, and after mulling over some ideas for a while, I landed on these Kahlua Whoopie Pies with Grand Marnier Infused Filling.

Kahlua Whoopie Pies with Grand Marnier Infused Filling

Whoopie pies are a staple here in Maine, but this is actually the first time I have ever made them myself!  I think they turned out pretty great.  The cake part is a little bit firm on the outside and soft in the middle, and the filling is light and airy, with just a hint of orange flavor from the Grand Marnier.

The combination of these two flavors does work really well, and these whoopie pies just sort of melt in your mouth.  Yum!

Kahlua Whoopie Pies with Grand Marnier Infused Filling



Adapted from The Galley Gourmet

1 stick of butter at room temperature
1 cup granulated sugar
1 egg
2 tablespoons Kahlúa liqueur
2 cups unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk at room temperature (I used almond milk)

Preheat the oven to 375º F.  In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt; set aside.  

In a large bowl, cream the butter and sugar together until light and fluffy.  Add the Kahlúa and egg, beating until blended.  Add one-third of the dry ingredients and blend.  Add one-half cup of milk and blend.  Continue adding the remaining dry ingredients and milk, alternating as you go. Scrape down the sides of the bowl and beat again until well blended.  
Drop the batter by rounded tablespoons onto a baking sheet (I bake 12 cakes per sheet).  Bake for 10-12 minutes, or until the center of the cake springs back when lightly pressed.  Transfer cakes to a wire rack to cool completely.  Continue with the remaining batter.  This recipe makes 26 cakes, or 13 whoopie pies.


1/2 cup vegetable shortening
pinch of salt
1 teaspoon Grand Marnier
1 cup confectioners’ sugar or glazing sugar
2 tablespoons milk

Cream the shortening until fluffy. Beat in the salt and Grand Marnier.  Add the confectioners’ sugar, milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners’ sugar or milk. If you’re not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.

Fill your cakes, and enjoy!

  One Response to “Kahlua Whoopie Pies with Grand Marnier Infused Filling”

  1. Holy cow that is a fantastic combination! Well done!

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