Whoopie Pies - Chocolate sandwich cookies

Greetings, dessert aficionados! Today we're venturing to the charming state of Maine to recreate a beloved local treat – the iconic Whoopie Pie. Heralded as almost a food of faith on the East Coast, we're going to side-step our household duties and indulge in the joy of baking. Join At Home With Ivy in creating the quintessential Chocolate Whoopie Pie, complete with a luscious buttercream filling that elevates this treat to new, irresistible heights.

Ingredients:

For the Whoopie Pie Shells:

- 1 ⅓ cups all-purpose flour

- ⅔ cup unsweetened cocoa powder

- 1 cup white granulated sugar

- ¾ cup unsalted butter, softened

- 1 ½ teaspoons baking soda

- ½ teaspoon salt (reduce to ¼ if using salted butter)

- 1 cup buttermilk (or homemade substitute, see instructions below)

- 1 teaspoon vanilla extract

- 1 large egg

For the Buttercream Filling:

- ¾ cup unsalted butter, softened

- 2 cups powdered sugar

- 1 tsp vanilla extract

- 1-2 tbsp milk (as needed for consistency)

Prep Time: 15 minutes

Cook Time: 10 minutes per batch

Total Time: 25 minutes + cooling time

Servings: Makes about 16-20 Whoopie Pies

Equipment: Mixer (stand or hand), baking sheets, parchment paper or a silicone baking mat, mixing bowls, measuring tools, spatula

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. If you don't have a sifter, ensure your flour and cocoa powder are not compacted by fluffing them before measuring.

3. In a separate mixing bowl, cream the softened butter and sugar together until light and fluffy. This can be done with a stand mixer fitted with the paddle attachment or with a hand mixer.

4. Beat in the egg and vanilla extract until well combined.

5. Slowly mix in the dry ingredients alternating with buttermilk until everything is incorporated and you have a smooth batter. If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for about 5 minutes before using it.

6. Drop rounded tablespoons of batter onto the prepared baking sheets, ensuring enough space between each for spreading.

7. Bake in the preheated oven for about 10 minutes or until the pies spring back when touched lightly.

8. Remove from the oven and let the whoopie pie shells cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. While the shells are cooling, prepare the buttercream filling. Beat together the softened butter and powdered sugar until light and creamy. Add vanilla extract and milk (a tablespoon at a time) to reach the desired consistency for spreading.

10. Once the shells are completely cool, spread the buttercream on the flat side of one shell and then top it with another, pressing gently to form a sandwich.

Cooking Tips:

- Use room temperature ingredients for a smoother batter.

- Do not overmix the batter to prevent dense whoopie pies.

- Cool the whoopie pies completely before adding the filling to prevent it from melting.

Attributed to the culinary prowess of At Home With Ivy. Discover more delightful recipes on her YouTube channel at https://www.youtube.com/@athomewithiv

#whoopiepies #maine #dessert #buttercream #baking #homemade #chocolate #sweettreat #athomewithivy #chef #recipe #chatgpt

Whoopie Pies - Chocolate sandwich cookies