Cranberry Island Whoopie Pies
This delicious dessert recipe is courtesy of Cranberry Island Kitchens.
- Yield: Makes 10
Source: The Martha Stewart Show, September Summer 2007
- 1/2 cup (1 stick) unsalted butter, preferably organic, room temperature, plus more for muffin pans
- 2 cups sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract, preferably organic
- 1 1/2 teaspoons baking soda
- 1 cup buttermilk, preferably organic
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 cup boiling water
- Whoopie Pie Filling
Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.
In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.