Chocolate Whoopie Pies
Whoopie pies are a Maine delicacy; you'll find them in every gas station, deli and convenience store. Fresh is best with most things, but, frankly, it's not a real whoopie pie unless it's been wrapped in plastic wrap and left to sit for a few days. As the story goes, the pies originated in Amish country and farmers used to shout "whoopie!" when they found one in their lunch pail. They really are that good. This recipe is from the New York Times: these circles of cream-filled joy are all the rage in Manhattan right now.
Total Steps
5
Ingredients
14
Tools Needed
15
Related Article
http://www.michellesrecipeplace.com/taxonomy/term/11?page=10Ingredients
- 0.25 pound butter (1 stick), at room temperature
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cup all-purpose flour
- 0.5 cup cocoa
- 1 cup buttermilk
- 3 large egg whites
- 0.75 cup sugar
- 0.5 pound butter (2 sticks), at room temperature
- 0.75 teaspoon vanilla
- 0.25 teaspoon sea salt
Instructions
Step 1
For the cakes: <a href="/H3S4YV46">Preheat oven </a>to 350 degrees. In a <a href="/7S3QCKWK">mixing </a>bowl, <a href="/R3P5MM3Z">cream </a>together the butter and <a href="/D434P8MH">brown </a>sugar. Add the egg and vanilla <a href="/QQBJYYGF">extract </a>and <a href="/3CYMY2D7">beat </a>until light and creamy. In a <a href="/WRFN6T6X">separate </a>bowl, <a href="/3CYMY2D7">whisk </a>together the <a href="/RNT367Z2">baking </a>soda, <a href="/DPSVTKVY">salt,</a> flour and cocoa. Add <a href="/RF7SRX43">dry </a>ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
Step 2
Using an <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a><a href="/G463W56J">scoop </a>or a <a href="/NX588QBK">spoon,</a> <a href="/G463W56J">scoop </a>out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined <a href="/RNT367Z2">baking </a>sheet. <a href="/RNT367Z2">Bake </a>until <a href="/R34ZSY3M">tops </a>are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and <a href="/GZFHJC5K">cool </a>completely before filling.
Step 3
For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a <a href="/W7VKDJHH">boil </a>over high <a href="/XZFHRHHF">heat. </a>In <a href="/R34ZSY3M">top </a>half of double boiler (or a metal bowl), combine egg whites and sugar. Place over <a href="/GFSF4J5F">simmering </a>water and <a href="/3CYMY2D7">whisk </a>just until sugar is <a href="/PXKXVQTM">dissolved </a>and temperature reaches 180 degrees on an instant-read thermometer.
Step 4
Using a <a href="/3CYMY2D7">whisk </a>attachment on a heavy-duty mixer, <a href="/3CYMY2D7">whisk </a>egg whites and sugar on high until they double in volume and become thick and shiny. Continue to <a href="/3CYMY2D7">whisk </a>until <a href="/GZFHJC5K">cool. </a><a href="/H3TYV2MZ">Reduce </a>speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and <a href="/DPSVTKVY">salt. </a>If mixture looks curdled, continue to <a href="/3CYMY2D7">whisk </a>until it is smooth. Increase speed to high and <a href="/3CYMY2D7">whisk </a>for 1 more minute. Use immediately or place in an airtight container and <a href="/FK6MC4B6">chill </a>for up to 3 days, <a href="/GV3SK283">whisking </a>buttercream again before using.
Step 5
For assembly: Using an <a href="/RP8LCDPZ">ice </a><a href="/R3P5MM3Z">cream </a><a href="/G463W56J">scoop </a>or <a href="/NX588QBK">spoon,</a> place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. <a href="/R34ZSY3M">Top </a>filled half with another cake to sandwich the buttercream. <a href="/36R8LV5G">Store </a>in an airtight container at room temperature for up to 3 days, or <a href="/X75YQJ6B">wrap </a>individually and <a href="/YCPJKCW5">freeze </a>for up to 3 months.