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Read the full recipe after the video.
Recipe Summary
Yield: Makes about 16 whoopie pies
chocolate-whoopie-pies-vert-178-d113085.jpg
Ingredients
For the Chocolate Whoopie Pie Cookies
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
For the Vanilla Buttercream
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 16 whoopie pies
chocolate-whoopie-pies-vert-178-d113085.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 16 whoopie pies
Recipe Summary
Yield: Makes about 16 whoopie pies
Yield: Makes about 16 whoopie pies
Makes about 16 whoopie pies
chocolate-whoopie-pies-vert-178-d113085.jpg
chocolate-whoopie-pies-vert-178-d113085.jpg
Ingredients
Ingredients
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract
Directions
Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, 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 eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
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.
Make the vanilla buttercream: 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 sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Chocolate Whoopie Pies with Vanilla Buttercream Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Whoopie Pies with Vanilla Buttercream Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
