Chocolate Whoopie Pies

Hummm... mium

Have you ever had this happen? You see a recipe once, twice, more and no reaction, nothing just move on to the next recipe. Then, one day the same recipe appears again, and all of a sudden it’s obsession, all you can think of is, I HAVE TO MAKE THESE. Well it happens to me on a regular basis, not just for sweets, anything can trigger the obsessive thinking about one single recipe or food and nothing will do but to prepare the object of the obsession. Of course that only gives a short break because, if you love food there is always something else to obsess about…

Anyway, maybe these won’t trigger any obsession but I can say that are worth the effort. The first bite from the Boys got a resounding, “mumm, WOW!”.

Chocolate Whoopie Pies From Baking bites

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup milk

Pre-heat oven to 375 F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by cocoa powder and vanilla extract. Mix until everything is well combined.
Stir in half of the flour mixture, followed by the milk. Stir in the remaining flour mixture, mixing until no streaks of dry ingredients remain and batter is uniform.
Drop dough into 2 tbsp sized balls on prepared baking sheet, leaving about 2 inches between each ball to allow for spread.
Bake for 11-13 minutes, until cakes spring back when lightly pressed.
Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
When cooled, pair off the whoopie pies by size and fill each pair of cookies with Buttercream filling (recipe below).

Makes about 16 whoopie pies.

Filling (from baking bites):
2 cups confectioners’ sugar
4 tbsp butter, very soft
3 tbsp heavy cream
1 tsp vanilla extract
small pinch of salt

With the mixer on a low-speed, beat together the sugar and butter until combined. Mixture will be somewhat crumbly. Add in cream, vanilla and salt and beat at high-speed until smooth.

Spread the cooled cookies with the filling. Double filling recipe if you want more, but the book recommends using one heaping teaspoon per sandwich.



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