I sat down right after taking these pictures and ate the three little pies you see on the picture and had a whole glass of milk. This was a perfect dessert on a cold afternoon. I couldn't wait until after dinner. Being that they are small, you can eat a few and not feel guilty about it..at least I didn't.
I made a total of 20 whoopie pies, using a small ice cream scooper. You can make the whoopie pies bigger, just make sure to bake for an additional 3-5 minutes.
Make sure that all of the ingredients are at room temperature. Specially the butter, because you want a creamy and smooth batter. Make sure to sift the flour, chocolate, baking soda, baking powder and salt to make sure there are no lumps.
Moist your finger in water and smooth out each top. After baking the whoopie pies, make sure to have them cool down on a wire rack before assembling.
Beating the frosting for a few minutes will give you a creamy consistency. I used a piping bag with a decorating tip to fill in the cream filling.
1 3/4 cups all purpose flour
3/4 cup dutch-processed cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
3/4 cup granulated white sugar
1 large egg
1 tsp vanilla extract
1/4 cup buttermilk
1/2 cup lukewarm strong coffee or 1/2 cup lukewarm water
1/4 cup vegetable shortening
1/4 cup unsalted butter, room temperature
1 cup confectioners' sugar, sifted
1 1/2 tsp vanilla extract
1/2 cup light corn syrup
Preheat oven to 375 Degrees F
Place oven rack in center of the oven and line two baking sheets with parchment paper
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (you 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 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 use a small ice cream scoop) of batter onto the prepared baking sheets, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
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.
Beat together the shortening and the butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until filling looks like soft mayonnaise.
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. The assembled cookies can be stored, covered, in the refrigerator for several days. Enjoy with a big glass of milk!!
Makes about 20
Source: Joy of Baking