Whoopie Pies: Best Ever Classic Recipe

1 stick of butter room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1-1/4 cups of milk or buttermilk

2 cups all purpose flour

Heaping 1/2 cup of cocoa

1/2 tsp baking powder

1-1/2 tsp baking soda

1/2 tsp salt

2 tablespoons unsalted butter room temperature

1-1/2 cups powdered sugar

2 tablespoons heavy cream you can also use milk

1/2 tsp vanilla extract or more to taste

Preheat oven to 350.

Combine flour, cocoa, baking powder, baking soda, and salt in a large bowl.

In another large bowl, beat the butter and sugar together until it is light and fluffy. Mix in the eggs and vanilla. Slowly mix in the milk.

Sift dry ingredients into the creamed mixture.

Using a small cookie scoop or rounded spoon, drop the batter by the teaspoon worth on parchment paper lined cookie sheets, about 2 inches apart. Bake for 10-13 minutes, or until they spring back when you touch them.

Cool on baking sheets for 5 minutes. Then remove to cooling racks to finish cooling.

Using an electric mixer, combine the butter and powdered sugar at low speed until crumbly. Mix in the vanilla extract and heavy cream until combined andthen beat on high speed until light and fluffy.

Spread a generous amount of filling along the flat side of half of the cakes and top with the flat side of the other cakes making a sandwich.

You can sprinkle with a little powdered sugar, if you’d like to garnish them.