Mini Chocolate Peanut Butter Whoopie Pies Recipe Recipe

Name: Mini Chocolate Peanut Butter Whoopie Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1/2 cup Dutch-process cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup packed light brown sugar; 1 stick (8 tablespoons) unsalted butter, softened; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 cup buttermilk (I used 1 cup milk with 1 tablespoon white vinegar added - let it sit for a minute, and you have buttermilk!); 6 oz cream cheese, room temperature; 2 1/2 tablespoons butter, softened; 3 cups confectioner's sugar; 1/2 cup smooth peanut butter (preferably a commercial, homogenized brand); 2 teaspoons coarse sea salt

Servings: persons

2 cups flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup packed light brown sugar
1 stick (8 tablespoons) unsalted butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk (I used 1 cup milk with 1 tablespoon white vinegar added - let it sit for a minute, and you have buttermilk!)
6 oz cream cheese, room temperature
2 1/2 tablespoons butter, softened
3 cups confectioner's sugar
1/2 cup smooth peanut butter (preferably a commercial, homogenized brand)
2 teaspoons coarse sea salt

1
For the Cakes: Preheat oven to 350u00b0F. Line two baking sheets with parchment paper.
2
Combine flour, cocoa, baking soda, and salt in medium bowl. Beat sugar and butter with electric mixer on medium-high till light and fluffy, about 4 minutes. Add egg and vanilla, and beat until incorporated. Reduce speed to low and alternate additions of flour mixture and buttermilk, mixing until fully incorporated after each addition.
3
Scoop generous tablespoons of batter 2 inches apart on baking sheets. Bake until cakes spring back when pressed lightly, about 10 minutes, rotating sheets halfway through baking.
4
Cool cakes on sheets for 15 minutes, then slide parchment onto wire cooling rack and repeat for remaining batter.
5
For the Filling: Sift confectioner's sugar to get out any lumps. Beat cream cheese and butter with electric mixer on medium-high speed until fluffy, about 3 minutes. Add confectioner's sugar one cup at a time, beating thoroughly between each addition and scraping the bowl down often. Add the peanut butter and salt and beat on high until fluffy, 2-3 minutes.
6
Spoon or pipe generous amount (about the size of a ping-pong ball) of filling onto half the cakes, then gently top with remaining cakes, pressing down gently to affix them. Can be refrigerated in an airtight container for up to three days.

2065

kcal

Calories

110

Fat

265

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups flour, 1/2 cup Dutch-process cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Mini Chocolate Peanut Butter Whoopie Pies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Chocolate Peanut Butter Whoopie Pies Recipe

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