I read an article in The New York Times about how whoopie pies were the new "it" dessert. Apparently they originated from the Amish and were named because when the men saw one in their lunch they would yell "Whoopie!" I decided to try out making my own whoopie pie to see if it was something The Hot Cookie could sell as a special or seasonal item. I also wanted to try out my new Kitchen Aid mixer. Teehee!Whoopie pies are composed of two parts - the chocolate tops and bottoms and the cream filling. You start out making the tops and bottoms. First cream butter and brown sugar.
Then add the egg and vanilla.
Next mix together the dry ingredients in a separate bowl including the flour, baking soda, salt and cocoa.Then add in the dry ingredients in 3 parts alternating with the buttermilk and make sure it is incorporated before adding more.
Once the batter is fully mixed use an ice cream scoop to lay out the batter on parchment lined baking sheet. Note: the recipe I used made 12 HUGE tops and bottoms or a total of six pies. If you have a smaller scoop you could use that to get more appropriately sized pies.
Bake the tops and bottoms for 12-14 minutes. When the are finished the should look like this:
While the chocolate parts are baking you can begin mixing together the buttercream filling. In a double boiler mix together egg whites and sugar just until the sugar is dissolved.
Once the sugar is dissolved transfer the liquid to your mixer bowl and use the whisk attachment. You want to whisk the liquid on high until it doubles in size and is white and shiny.
Then add the vanilla and butter about 1/2 a tablespoon at a time until fully blended and smooth.
Once the cream is mixed use an ice cream scoop to place cream on top of a chocolate bottom and use a knife to spread the cream to the edges.
Finally place another chocolate cookie on top and you have a whoopie pie.
Here is my husband, Travis, enjoying one!