- written by Annette
There’s something about baking I’ve always enjoyed. The idea of combining all sorts of different, messy ingredients to create something sweet and share with loved ones has always warmed my heart. And I love a good recipe, especially a decadent one. Here, I throw on my best apron and whip up a delicious batch of chocolate whoopie pies. Whoopie pies are one of my favorite treats to make. They’re made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them. In this case, I used a faintly pink, fluffy raspberry filling to make them Valentine’s Day appropriate. They are a big hit whenever I make them and oh so simple. Whip up a batch for your special sweetie this Valentine’s day! Xo Annette
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
2 tablespoons raspberry jam (may add more to taste)
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto whoopie pie pan or 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Whip cream with electric mixer at medium speed about 3 minutes. Add sugar and vanilla. Beat until thick. Add 2 tablespoons raspberry jam and fold into mixture. Add more or less to reach the color and flavor desired.
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
1. 1. Lucy apron $28/ www.etsy.com/shop/loverdoversclothing
2. 2. beaded milk glass mixing bowl $29/ Cost plus world market
3. 3. heart shaped measuring cups and spoons $4-$6/ target
4. 4. ivory scalloped pedestal $19/ cost plus world market
5. 5. So sweet cookie jar and striped canister $10-$19/ target
6. 6. wilton whoopie pie baking pan $12/ wilton.com
7. 7. multi colored dessert bowls by cake boss $19 / store.discovery.com
8. 8. red felt bird, paper straws and sweetheart candies $2-$5/target
*base recipe by epicurious