Thursday, May 20, 2010

Chocolate Buttercream Whoopie Pie

You might remember this picture from yesterday. 
(Taken by: Antonis Achilleos)
This will probably be most peoples first choice so I thought it would be a perfect start to the recipe collection for Whoopie Pies.

Classic Chocolate Whoopie
(The Cake)
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper. 
Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes. 
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined. 
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely. Makes about 48 two-inch cakes.

(Chocolate Butter-Cream-the filling)
1 1/2 cups confection sugar
1/2 cup cocoa powder
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy (whipping) cream
1 teaspoon vanilla extract
1/2 teaspoon salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar, cocoa, and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt, and beat on high until smooth, about 3 minutes.

(Recipe and pictures by Sarah Billingsley, Amy Treadwell, and Antonis Achilleos- Whoopie Pies)


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