Whoopie Pies With Whipped Cream Cheese Frosting

whoopie-pies
Photo by Marcus Nilsson
Whoopie Pies With Whipped Cream Cheese Frosting 3.3 37 5 1
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  • Serves 12
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 417 calories
    • Fat 28 g
    • Sat Fat 13 g
    • Cholesterol 79 mg
    • Sodium 385 mg
    • Protein 6 g
    • Carbohydrate 51 g
    • Sugar 34 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 57 mg

Make the pies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large baking sheets with parchment.

Whisk together the flour, cocoa, baking soda, salt, and baking powder; set aside.

Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary.

Ingredients

  1. Check For the pies:
  2. Check cups all-purpose flour, spooned and leveled
  3. Check 1 cup Dutch-process cocoa powder
  4. Check 1 teaspoon baking soda
  5. Check 1 teaspoon fine salt
  6. Check ¼ teaspoon baking powder
  7. Check ½ cup (1 stick) unsalted butter, softened
  8. Check 1 cup packed light brown sugar
  9. Check 1 large egg
  10. Check 1 teaspoon pure vanilla extract
  11. Check 1 cup buttermilk
  12. Check For the frosting:
  13. Check 1 8-ounce bar cream cheese, at room temperature
  14. Check ½ cup heavy cream
  15. Check 2 tablespoons unsalted butter
  16. Check pinch fine salt
  17. Check cups confectioners’ sugar
  18. Check 1 teaspoon pure vanilla extract

Directions

  1. Make the pies: Heat oven to 350° F with the racks in the upper and lower thirds. Line 2 large baking sheets with parchment.
  2. Whisk together the flour, cocoa, baking soda, salt, and baking powder; set aside.
  3. Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla, scraping down the sides of the bowl as necessary.
  4. Reduce mixer speed to low. Add the flour mixture and buttermilk in alternate additions (scraping down the sides of the bowl as necessary), beginning and ending with the flour mixture. Mix until combined.
  5. Spoon the batter into 24 mounds (about 3 tablespoons each) on the prepared baking sheets, 2 inches apart.
  6. Bake, rotating the sheets once, until the pies spring back lightly when touched, 10 to 14 minutes. Let cool slightly, then transfer to a wire rack to cool completely.
  7. Make the frosting: Beat the cream cheese, heavy cream, butter, and salt in a large bowl with an electric mixer on high until light and fluffy, 2 to 3 minutes. Reduce mixer speed to low and gradually add the confectioners’ sugar, then the vanilla; beat until smooth, scraping down the sides of the bowl as necessary. Chill in the refrigerator until almost firm, at least 30 minutes.
  8. Top half the pies with the frosting, dividing evenly, and sandwich with the remaining pies.