Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Whoopie Pies with Vanilla Buttercream Filling 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 3, 2020 Print Rate It Share Share Tweet Pin Email Yield: 16 whoopie pies Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes. Ingredients For the Chocolate Whoopie Pie Cookies 1 ¾ cups unbleached all-purpose flour ½ teaspoon kosher salt ¾ cup unsweetened cocoa powder 1 ½ teaspoons baking soda ½ teaspoon baking powder ½ cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 1 large egg 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract For the Vanilla Buttercream ½ cup (1 stick) unsalted butter, room temperature 3 to 4 cups confectioners' sugar ¼ cup milk ½ teaspoon pure vanilla extract Directions Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined. Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter. Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency. Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Yossy Arefi Rate it Print