One of our favorite gifts is from a baker we know. This is the recipe…
WHOOPIE PIES!
Ingredients
Pies:
- 2 cups 10 oz AP Flour
- 2/3 cup 2.5 oz unsweetened natural cocoa powder (Hershey’s works great)
- ¼ tsp kosher salt
- 1 tsp baking soda
- 1 Tbsp instant espresso dissolved in ½ cup boiling water
- ½ cup 4 oz canola oil
- 2/3 cup 5 oz whole milk
- 1 cup 7 oz granulated sugar
- 1 egg at room temp
Filling:
- 5 oz 10 Tbsp unsalted butter, at room temp
- 1 cup powdered sugar
- 1 ½ Tbsp corn syrup
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- 7 oz jar Fluff
Instructions
Make the cakes:
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Preheat the oven to 325F. Line 2 baking pans with parchment paper.
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Sift together flour, cocoa powder, and salt. Set aside.
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Stir the espresso powder into the boiling water, add the baking soda, followed by the oil and milk.
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In a medium bowl, whisk together the sugar and egg. Whisk in the flour fixture in 2 additions, alternating with the coffee mixture in 1 addition.
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Pipe into rounds or drop batter by heaping tablespoonfuls onto the pan. You can make them whatever size you want (large, small etc), but be consistent!
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Bake until puffed but still soft enough to hold a slight indentation when pressed with a fingertip (time will depend on the size of the cakes)
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Let cool before filling and sandwiching
Make the filling:
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In a KitchenAid bowl with the paddle attachment, cream the butter, sugar, corn syrup, vanilla, and salt until creamy and light.
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Add the Fluff and beat until evenly incorporated.
