Whoopie Pies
These Chocolate Whoopie Pies are filled with the best filling, it's a light and fluffy cooked buttercream
Servings: 24
Calories: 239kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk or soured milk
Classic Whoopie Pie Filling
- 1/3 cup all-purpose flour
- 1 cup milk
- 1 cup sugar
- 1 cup butter softened
- 1 tsp vanilla extract
Instructions
- preheat oven to 375˚
- sift the dry ingredients together for the whoopie pie
- cream the sugar and vegetable oil together
- beat on the eggs and vanilla until fluffy
- mix the flour and buttermilk into the sugar mix
- stir just to combine, scrape the bowl, and mix again
- drop by Tablespoonfuls onto baking sheets
- bake 5-6 minutes until the cookies spring back when poked but not hard or overbaked
- when done let them rest a minute on the baking sheet and then remove to a baking rack to cool
- make the filling by cooking the flour and milk together over medium heat until thick like pudding, don't overcook!
- add the sugar and whisk to dissolve
- cover with plastic wrap and let it cool
- beat the butter in a stand mixer on medium for 2 minutes until it's fluffy
- then with the mixer on medium add the cool flour mix by spoonsful until incorporated
- the beat in the vanilla
- switch to a whisk attachment and beat on medium until light, fluffy, and yet sturdy
- match up your whoopie pie cakes and divide the filling between the pairs of pies
- serve immediately
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 175mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 289IU | Calcium: 33mg | Iron: 1mg