After glancing through my last
But back to the point of this post. To break up the beautiful monotony of my fruity posts, I decided to throw in a little chocolate-peanut butter combo. And we all know that is simply unbeatable.
So let me introduce the oh-so-wonderful Peanut Butter Whoopie Pies from Martha Stewart. These little cake sandwiches are pure deliciousness, let me tell you. The peanut butter buttercream filling is uber creamy and, of course, peanut buttery. The filling in itself is addicting, I'm warning you now that you will be tempted [and will give in] to dipping those little fingers into the bowl a time or two. I, of course, had extreme will power but...just kidding! I had no what we call 'willpower', nor do I ever when it comes standing in the kitchen with batters and frostings galore. But I'm willing to sacrifice myself for the betterment of baking. Betterment? Yes.
Alright and super short post turned into a regular one.
Now back to these whoopie pies. The filling is then sandwiched between two soft, decadent rounds of chocolate cake. Perfect little items to fulfill that chocolate peanut butter fix. And since they're small, you can have a couple .
- The directions below are for free form whoopie pies, but if you have a whoopie pie pan then you can also use that.
- When I made these, I decided to make mini whoopie pies, which yielded about 30. If you like this idea, simply drop scant teaspoons of batter onto baking sheets and bake the cakes for about 9 minutes.
Peanut Butter Whoopie Pies
From Martha Stewart
1-3/4 c. all purpose flour
3/4 c. unsweetened cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter, softened
1/4 c. vegetable shortening
1/2 c. sugar
1/2 c. packed dark brown sugar
1 large egg
1 c. whole milk
1 tsp. vanilla extract
Peanut Butter Buttercream:
2/3 c. creamy peanut butter
8 tbsp. unsalted butter
3/4 c. powdered sugar
- Heat oven to 375°F. Line two baking sheets with parchment paper; set aside. Sift together flour, cocoa powder, baking soda, and salt in small bowl; set aside.
- Add butter, shortening, sugar, and dark brown sugar to in bowl of electric mixer fitted with paddle attachment; cream on high speed until smooth (about 3 minutes). Add egg, beat until pale and fluffy (about 2 minutes). Add half of flour mixture, then milk and vanilla extract; beat until well combined. Add remaining flour mixture and beat together.
- Drop 12 slightly rounded tablespoons of batter 2 inches apart on baking sheets. Bake 10 minutes in upper and lower thirds of oven; switch positions and rotate. Continue baking 2 to 4 minutes or until cakes spring back when touched. Let cool on baking sheets (about 10 minutes). Transfer to wire rack to let cool completely.
- For filling, cream peanut butter and butter in medium bowl on high speed. Reduce mixer to low speed and mix in powdered sugar until combined. Beat mixture on high speed until fluffy and smooth (about 3 minutes). Add salt to taste.
- Spread scant 1 tablespoon peanut butter buttercream on half of cookies. Top with remaining cakes.
Yield: 1 dozen whoopie pies