Friday, February 25, 2011

Whoopie Pies

These are amazingly good! There are so many different filling variations you can dream up! I tried strawberry and a german chocolate frosting (coconut and pecan) with plain chocolate frosting, they were both delicious but my favorite would have to be the german chocolate/chocolate combo. You MUST refrigerate these for at least four hours, overnight is better. When freshly baked they are not near as good as when they've sat in the refrigerator overnight with the filling inside. Yum, Yum!

Whoopie Pies

2 c. all purpose flour
2/3 c. DUTCH PROCESSED cocoa powder (I used Droste, I would not recommend regular unsweetened cocoa powder)
1 1/4 tsp baking soda
1 tsp salt
1 cup plus 2 Tbs buttermilk
1 tsp vanilla
9 Tbs butter, softened
1 c. packed light brown sugar
1 large egg
1 c. mini chocolate chips

Preheat oven to 350.
Whisk together flour, cocoa, baking soda, and salt; set aside.
Stir together buttermilk and vanilla in a small bowl; set aside.

Beat together butter and brown sugar in bowl at medium high speed about 3 minutes, until light and fluffy. Add egg, beating until combined. Reduce speed to low and alternately add flour and buttermilk mixture, beginning and ending with flour mixture. Scrape down sides of bowl occasionally. Stir in chocolate chips.

I used the small Pampered Chef cookie scoop for these, if you don't have it, drop the dough by Tablespoon onto parchment covered baking sheet.
Bake for 10-12 minutes, until tops are cracked and center is done. Remove to paper towels to cool. Fill with your choice of filling, wrap individually in plastic wrap and store in refrigerator. Serve cold. Makes approximately 18 whoopie pies.