Ingredients
Scale
- 2 ¼ cups all-purpose flour (280 g)
- 3 tablespoons black cocoa powder (15 g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup buttermilk, room temperature (170 g)
- 2 teaspoons white vinegar
- 1 teaspoon red food gel
- ½ cup unsalted butter, room temperature (113 g)
- 1 cup granulated sugar (200 g)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, room temperature (113 g)
- 6 oz block-style cream cheese, cold
- 1 ½ cups powdered sugar, sifted (170 g)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine the dry ingredients in a medium bowl and set aside.
- Mix the wet ingredients in a glass measuring cup and set aside.
- Cream butter and sugar in a stand mixer until light and fluffy.
- Add egg and vanilla, and mix until combined.
- Gradually add the dry ingredients and buttermilk mixture, mixing just until combined.
- Pipe the batter onto the baking sheets using a template.
- Bake for approximately 8 minutes and allow to cool.
- Beat butter and cream cheese for the frosting until smooth.
- Add powdered sugar slowly and mix until smooth.
- Assemble the whoopie pies by pairing them and piping frosting between.
- Serve at room temperature or chilled.
Notes
Make sure all ingredients are at room temperature for better mixing.
Avoid overmixing the batter to keep the whoopie pies light and airy.
Store leftover whoopie pies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg