WHOOPIE PIE

Whoopie pies are the best of both worlds, two cakey pieces put together and filled with a vanilla buttercream. It’s almost like eating the tops of two cupcakes with some frosting in between. Which, by the way, is the best way to eat a cupcake – breaking the bottom half off and putting it upside down on top of the frosting.

Since the tops of cupcakes and muffins are usually the best part, or so I think, whoopie pies only seem fitting to be classified and some of the best desserts out there, for those of you that feel the same way as I do. Nothing could possibly be better than two “cupcake tops” put together into a sandwich. Creates the most moist, cakey and fluffy tops made into a frosting heaven.

I have had two really good whoopie pies in my entire life, which made me decide there needs to be more out there. Whenever I come across a dessert that is so delicious and memorable, I can always think back of when and where I was when I had it. These bakeries deserve more credit for leaving a lasting memory about their desserts in your head.

I have had a few sweet treats where this has happened to me and it is usually with your typical classic desserts like cupcakes, cookies, cake etc. but not a whoopie pie. To this day I can remember the two bakeries that gave me the fondest memories of this dessert; a bakery in Napa California and another in Emeryville, California (which I believe this one is no longer operating, sadly). Those two bakeries have inspired me to make a really moist, decadent, soft, fluffy whoopie pie & I hope this recipe does the same for you all.

INGREDIENTS NEEDED:

• FLOUR
• COCOA POWDER
• BROWN SUGAR
• HOT WATER
• VANILLA
• EGG
• VEGETABLE/CANOLA OIL
• BUTTERMILK
• BAKING SODA
• POWDERED SUGAR
• MILK
• BUTTER

TIPS

BATTER WILL BE RUNNY – the batter is somewhat thin, don’t be alarmed! It will hold it shape to an extend but it will spread and puff up into perfectly domed cake tops. It will not be thick batter like cookie dough, rather a brownie mix or muffin mix.

COOL CAKE COMPLETELY – before adding the frosting in between the layers. The cake tops must be completely cooled or else the frosting will melt and drip out and loose its shape and become runny and messy. If you can not wait and these aren’t for presentation but rather to just enjoy at home than by all means eat them however you life. But do not be disappointed if the frosting is melting in between wark cake tops; its like frosting a cake when it’s still hot or warm, nearly impossible.

ADD ANY TOPPINGS – you can certainly have fun with these and add any flavor frosting – peppermint, berries, chocolate, Oreos, chocolate chunks, cocoa powder, Biscoff, Marshmallows – any flavor you would make a normal cake out of you most definitely can do the same to these.

PLAN ACCORDINGLY – these are sandwiches and require two sides (cake tops) so make sure you are distributing the batter evenly so that you end up with the correct amount of cake tops; if not an open face sandwich is always delicious too!

WHOOPIE PIES

Recipe by sugaredkneadsCourse: Uncategorized

Servings

12+

servings

Prep time

20

minutes

Cooking time

9

minutes

Ingredients

• CAKE

• 2 cups all purpose flour

• ½ cup cocoa powder

• ¾ cup of brown sugar; packed

• ¼ cup sugar

• ½ cup milk/buttermilk

• ½ cup canola/vegetable oil

• 1 teaspoon baking soda

• 2 teaspoons vanilla extract

• ½ cup hot water

• 1 egg

• 1-2 teaspoons of coffee or espresso powder (optional)

• FILLING

• 1 ¾ cup powdered sugar (238 grams)

• ½ cup butter; softened (113 grams)

• 1 teaspoon vanilla extract

• 2-3 teaspoons of milk

Directions

• CAKE
• Preheat oven to 375 degrees F and line a baking sheet with parchment paper
• In a bowl, whisk together the dry ingredients – flour, cocoa powder, baking soda and a pinch of salt; set aside
• In the bowl of a stand mixer or hand help electric mixer, mix together brown sugar, sugar, buttermilk, vegetable oil, egg and vanilla extract until mixed well.
• Add the dry ingredients to the wet and mix until just combined, do not overmix.
• Using a cookie scoop, scoop batter and drop onto a prepared baking sheet. Space them about 2 inches apart because they will spread once baking.
• Bake about 8-11 mins, do not overbake or will be dry cake texture inside. They will puff up and be fluffy.
• FILLING
• In a medium bowl, cream the butter for about 1-2 mins until light a fluffy
• Add in the powdered sugar and vanilla and mix until combined and no lumps
• Add milk as needed, remember this is a frosting that needs to hold its shape to be able to put in between two cake pieces. Do not make it too runny and thin.

Notes

• Remember these are sandwiches so you must make an even number of cake tops, so plan accordingly when distributing the batter.