gingerbread whoopie with a twist
Ingredients
Whoopie Pies:
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup buttermilk
Chocolate Frosting
2/3 cup cocoa
1 stick melted butter
3 cups powdered sugar
1/3 cup milk or heavy cream
1 tsp vanilla extract
1 tsp cardamom
To make the whoopie pies, preheat the oven to 350ºF. In the bowl of a mixer cream the butter and dark brown sugar. Add the egg, vanilla extract, and molasses and beat until light and creamy. In a large mixing bowl, combine the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves and whisk to combine. Add the dry ingredients to the contents of the mixer bowl in three additions, alternating with additions of buttermilk, being sure to scrape down the sides of the bowl so that everything is well combined.
Using a large cookie scooper (3-4 tablespoons) place mounds onto parchment lined baking sheets (8 mounds per sheet), spacing them about 1 1/2 inches apart. Bake for 15 to 18 minutes (the cakes should bounce back when gently poked). Remove from the oven and let cool completely.
Meanwhile, make the filling. Melt butter and add to bowl. Add in cocoa and 1 cup powdered sugar beat till combined. Slowly add in additional sugar, scraping bowl to ensure all is combined. Add in milk and vanilla. If frosting is too thick add more liquid, if too thin add more sugar.
Spread 1/4 cup frosting on a whoopie pie half and top with another half to make a sandwich. Repeat until all of the whoopie pie halves have been used.
Store in an airtight container for up to 3 days. DELISH!!!!!
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