If there is one thing that screams “I’m from Maine” (besides lobsters, blueberries and LLBean boots), it’s Whoopie Pies. I know, I know … some people say they are from Pennsylvania, but I am still going with Maine. That said, these are mini-whoopie pies, because I don’t like the really huge ones. Just a couple of bites with these. Also, I added a touch of cinnamon to the filling, which is just a bit of a twist too. Yum.
Ingredients
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For filling
1 cup unsalted butter (2 sticks), Softened to room temperature
3 1/2 cups confectioners (powdered) sugar
1/2 teaspoon table salt
1 teaspoon cinnamon
1/2 teaspoon chili powder
2 teaspoons vanilla extract
4 tablespoons milk or heavy cream
Directions
First make the cakes. They can be made a day in advance and stored in a airtight container, between layers of way paper so they don’t stick to each other.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
In the work bowl of your stand mixer fitted with the paddle attachment, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 2 tablespoon mounds of batter about 2 inches apart onto prepared baking sheets. Bake until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer to a rack to cool completely.
For the frosting: cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar, spices and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
To assemble the pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
