Whoopie Pie

By kmad

Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations, though their origins are a bit mysterious. Some say they were first created in Pennsylvania Dutch kitchens as a way to put leftover chocolate-cake batter and icing to good use.

Ingredients

• Minute Frosting:
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 2 large eggs
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups plus 2 tablespoons sugar
• 2/3 cup water
• 2 tablespoons light corn syrup
• 6 large egg whites, room temperature
• COCONUT VARIATION
• Add 1/2 teaspoon pure coconut extract at the end of step 3, whisking to combine.
• COFFEE VARIATION
• Add 2 tablespoons pure coffee extract at the end of step 3, whisking to combine.

Preparation

Step 1

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or 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.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

Seven Minute Frosting:
1.Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.
2.Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
3.As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.