These are whoopie pies, apparently an invention from the Pennsylvania Amish. These used to be sold at all convenience stores wrapped in plastic and my friend Lyse was crazy about the ones with chocolate chips. They are simply two big cookies with a cream filling.
These whoopie pies are filled with a berry mousse instead of the traditional buttercream. You can also use ricotta cheese, drain it well, add sugar to taste, then run it through the food processor until it is smooth as cream; add berries too if you feel like it.
INGREDIENTS: 12 whoopie pies
Recipe adapted from the whoopie pie pan
- 1 cup of flour (155 g.)
- 1/2 cup of cocoa (45 g.)
- 1/2 tsp of baking soda
- dash of salt
- 2/3 cup of light brown sugar (155 g.)
- 6 tbsp of unsalted butter (90 g.)
- 3/4 tsp of vanilla extract
- 1 egg
- 1 cup of buttermilk or yogurt or cream
- Mix flour, cocoa, baking soda and salt. Beat sugar and butter, add vanilla, egg, and beat till fluffy. Add flour in three additions alternating with buttermilk and ending with flour. Beat 30 seconds. Fill each well with 1 1/2 tbsp of batter and bake in a 350F oven for 10 minutes or until puffed up. Cool and when ready to serve, take two (puffed side down) and fill with about 1 tablespoon of filling. Cover with the other half and serve.
For a raspberry mousse filling recipe, click here and use half the quantities in the recipe.
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