If you grew up anywhere between Pennsylvania and Maine, you are probably familiar with the splendor of the counter-sold whoopie pie, a delight I am told does not exist far beyond New England. Growing up in Massachusetts meant begging my dad for one of the marshmallow-filled treats sold at the counters of shops all over town whenever we ran errands. Although the answer was usually no, I was imbued with an abiding love for all things whoopie. These whoopie pies have grown up a bit: enter espresso powder and a creamy peanut butter frosting and you have the classic whoopie, college-style.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 18 whoopie pies
1 2/3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
4 tablespoons instant coffee powder
½ teaspoon salt
4 tablespoons unsalted butter at room temperature
4 tablespoons vegetable shortening
1 cup dark brown sugar
1 cup milk
1 large egg
1 teaspoon vanilla extract
2 cups powdered sugar
6 tablespoons unsalted butter at room temperature
½ cup creamy peanut butter
2 tablespoons milk
1. Preheat the oven to 375°F. Line two cookie sheets with parchment paper.
2. Mix the flour, cocoa powder, baking soda, coffee and salt in a bowl.
3. Beat together the butter, shortening and brown sugar until just smooth and fluffy. Add the egg and the vanilla and beat for two more minutes.
4. Add half the milk and half the dry ingredient mixture and beat for two more minutes or until just incorporated.
5. Add the rest of the milk and the rest of the dry ingredients and beat until completely combined.
6. Drop tablespoonfuls of batter onto the parchment paper, about two inches apart. Bake for 6-8 minutes.
7. To make the frosting, combine powdered sugar, butter, peanut butter and milk in a large bowl and beat until completely combined.
8. Assemble sandwiches.
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