I make a lot of brownies; they are quick, easy and who doesn't love a warm brownie? But it gets a little boring, so I need creative ways to change them up. This time, I made a peanut butter frosting off the fly. Since I was not working from a recipe, I think the frosting was a little too sweet and it made more than I needed. So, I woke up on Sunday and pondered what to do with the extra. My first thought was cupcakes, but I decided that was a little pedestrian, but then inspiration hit! Whoopie pies! A quick scan through recipes and I decided on one from epicurious. I added instant espresso, as I think coffee enhances all chocolate baked goods, plus I was hoping that it would add additional bitterness to counteract the sweetness of the frosting. They turned out really well. They were easy to make, and had the perfect soft, tender texture you would expect. They paired well with the peanut butter frosting. R got creative and made Khalua ice cream sandwich with the extra cookies. I don't think that was as successful; the structural integrity of the cookie was too tender for the ice cream, but R gobbled them up anyway.
Try the recipe, it's easy and you can have fun experimenting with different fillings. You could make your own, or buy a ready made one. I think I see a caramel whoopie pie in my future. . .
1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk
1 stick unsalted butter, softened
1 2/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups marshmallow cream
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
Make the cakes:
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)