Cranberry Island Whoopie Pies
This delicious dessert recipe is courtesy of Cranberry Island Kitchens.
- 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.
SourceThe Martha Stewart Show, September Summer 2007