Chocolate Whoopie Pies with Vanilla Buttercream Filling
 Serves |  Total Time |
|---|---|
| 16 | 15 minutes |
Ingredients - Cookies
1.75 cup all-purpose flour- 0.5 tsp salt
0.75 cup unsweetened cocoa powder
1.5 tsp baking soda
0.5 tsp baking powder
0.5 cup butter
1 cup sugar
1 large egg
1 cup buttermilk
1 tsp vanilla
Ingredients - Filling
- 0.5 cup butter
- 4 cup confectioners' sugar
- 0.25 cup milk
- 0.5 tsp vanilla
Cookware
- 1 baking pans
- 1 parchment paper
- 1 electric mixer
- 1 1-ounce ice cream scoop
- 1 disposable pastry bag
Instructions - Cookies
Step 1
Preheat oven to 400°F. Sift together all-purpose flour, salt, unsweetened cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Step 2
Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Instructions - Filling
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups confectioners' sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
Step 4
Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
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