This is one of our February favorites; chocolate whoopie pies filled with vanilla bean buttercream and lots of sprinkles!
Chocolate Whoopie Pies
Ingredients:
2 cups flour
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup + 2 Tbsp. dark brown sugar
1 egg
1 tsp. vanilla or vanilla bean paste
1 cup + 1 1/2 Tbsp. milk
to finish:
Buttercream filling
Valentine sprinkles
Method:
- Preheat oven to 350°F. Line two baking sheets with parchment paper and spray with cooking spray.
- Sift together flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, use the paddle attachment to cream butter and sugar until smooth and fluffy, about 3 minutes.
- Add eggs, vanilla and milk and mix, being sure to scrape down the sides of the bowl.
- Add sifted dry ingredients.
- Mix just until homogenous. Scrape well to ensure there are no lumps.
- Allow to sit for at least 2 hours, best if overnight.
- Scoop or pipe heart shapes onto prepared baking sheets (see video above).
- Bake until tops are puffed and cake springs back, 8-10 mins.
- Transfer to a wire rack to cool.
- Match like-sized pairs of cakes. Pipe buttercream onto one half and sandwich together. Press sprinkles into buttercream around edges.
Vanilla Bean Buttercream
Ingredients:
4 1/2 sticks (2 1/2 cups) unsalted butter, softened
1 Tbsp. vanilla bean paste or extract
8-12 cups powdered sugar
1/4 cup whole milk
Method:
- In a bowl cream butter and vanilla until fluffy.
- Add 2 cups powdered sugar to the bowl and mix until combined.
- Add milk to the bowl and mix until combined.
- Add additional powdered sugar and mix until desired consistency is reached.
- Frost as directed in the recipe above!
(Originally published on Feb. 5, 2019)
