Chocolate Buttercream Whoopie

By mitzzy

These are yummy!

Ingredients

• 1 ¹⁄³ cups confectioners’ sugar
• ¹⁄² cup cocoa powder
• 4 tbsp unsalted butter, at room temperature
• 3 tbsp heavy (whipping) cream
• 1 tsp vanilla extract
• ¹⁄² tsp salt

Preparation

Step 1

Cake Directions:
1. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar, cocoa, and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about one minute.
2. Add the heavy cream, vanilla, and salt and beat on high until smooth, about three minutes.

Chocolate Ganache Ingredients:
8 ounces semisweet or bittersweet chocolate chips or 8 ounces dark chocolate, finely chopped
1/2 cup heavy (whipping cream)

Chocolate Ganache Directions:

1. Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about two hours. You may also refrigerate the mixture for about 30 minutes, until it’s firm enough to spread, stirring every 10 minutes.
2. Decorate finished pies with crushed cocoa nibs