Classic Chocolate Whoopie Pie

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• For the filling: For the filling:
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 cups (240g) powdered sugar 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 10g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 3g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the egg and vanilla extract until well combined.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. 6.
   Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.
7. 7.
   Bake for 10-12 minutes, or until the cookies spring back when lightly touched.
8. 8.
   Remove from the oven and let the cookies cool completely on a wire rack.
9. 9.
10. 10.
    For the filling:
11. 11.
    In a bowl, beat the softened butter until creamy.
12. 12.
    Gradually add the powdered sugar and vanilla extract, beating until smooth.
13. 13.
    Slowly pour in the heavy cream and continue beating until the filling is light and fluffy.
14. 14.
15. 15.
    To assemble:
16. 16.
    Take one cooled cookie and spread a generous amount of filling on the flat side.
17. 17.
    Top with another cookie, flat side down, and gently press together to create a sandwich.
18. 18.
    Repeat with the remaining cookies and filling.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easy creaming.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra touch of flavor, add a teaspoon of instant espresso powder to the cookie batter.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the filling mixture.
• To achieve perfectly round cookies, use a cookie scoop or ice cream scoop to portion the batter onto the baking sheet.
• Store the Whoopie Pies in an airtight container in the refrigerator for up to 3 days.
• Serve the Whoopie Pies at room temperature for the best texture and flavor.

Serving advice

Serve the Classic Chocolate Whoopie Pies as a delightful dessert at parties, gatherings, or as a special treat for your loved ones. They pair perfectly with a glass of cold milk or a hot cup of coffee.

Presentation advice

Arrange the Whoopie Pies on a decorative platter, showcasing their beautiful round shape and the creamy filling peeking through the edges. Dust the tops with a sprinkle of powdered sugar for an elegant touch.