I can remember clearly the number of times I’ve made whoopie pies, because I don’t make them often, and that would be 3 times :)
To those unfamiliar, whoopie pies are sort of like little cakes with a buttercream (or marshmallow) filling sandwiched in between. They’re light, fluffy, and moist, when baked properly. It takes only 3 bites to finish one, which makes them unbelievably dangerous, not unlike macarons.
I used the chocolate whoopie pie recipe from Joy of Baking, but replaced the filling with a chocolate italian meringue buttercream instead. Although vegetable shortening helps create that light, fluffy texture, I’m really not fond of using it. You can use my italian meringue buttercream recipe from here, substituting the crushed oreos with melted chocolate in its place.
makes 15 whoopie pies
1 3/4 cups (230 grams) all purpose flour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water
1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water). With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
4. Bake for about 9 – 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
:: recipe from here