Ingredients
Scale
- For the Chocolate Cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- For the Peanut Butter Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the Batter. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. In a separate large bowl, beat the softened butter and brown sugar together using a hand mixer or stand mixer until the mixture is light and fluffy. Add the egg and vanilla extract, beating again until fully incorporated. Gradually add the dry ingredients and the buttermilk to the butter mixture, alternating between the two and starting/ending with the dry ingredients. Mix just until the flour streaks disappear; do not overmix.
- Step 2: Bake the Cocoa Cakes. Use a medium cookie scoop or a tablespoon to drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Aim for about 24 mounds total to create 12 pies. Bake for 10 to 12 minutes, or until the tops spring back when lightly touched. Remove the sheets from the oven and let the cakes cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Ensure they are totally cold before you attempt to fill them.
- Step 3: Whip the Peanut Butter Filling. In a clean mixing bowl, beat the softened butter and creamy peanut butter together until the mixture is smooth and uniform. Sift in the powdered sugar one cup at a time, beating on low speed initially to avoid a sugar cloud. Once the sugar is incorporated, add the heavy cream, vanilla, and a pinch of salt. Increase the mixer speed to high and whip for 2 to 3 minutes until the filling is light, airy, and holds its shape.
- Step 4: Assemble the Whoopie Pies. Pair up the cooled chocolate cakes by size. Flip one cake over so the flat side faces up. Use a piping bag or a spoon to apply a generous amount of peanut butter filling to the center of the flat side. Place the second cake on top, flat side down, and press gently until the filling reaches the edges. Repeat with the remaining cakes. Serve immediately or store for later.
- Cook Time: 37 minutes