chocolatey chocolate whoopie pies

Oh my gosh, these are good. I fell in love with this whoopie pie book perfectly titled, Whoopie Pies. These are delicious, perfect for wrapping individually in plastic wrap and taking on a picnic, or having them stacked high for guests. You will love these and they have tons of variations of these loved pies in their book. 
printable recipe
Ingredients:
1 2/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter, at room temperature
4 tbsp. vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 tsp. vanilla extract
1 1/4 cup milk
Directions:
Position rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper. ( I just used Pam spray and it turned out fine.)
Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk adn beat until completely combined. 
Using a spoon, drop about 1 tbsp. Of batter onto one of the prepared baking sheetsw and repeat, spcaing them at least 2 inches apart. Bake one sheet at at time for about 10 minutes each, or until the pies spring back when pressed gently. 
Remove from the oven and let the cakes cool on the sheet for about 5 minutes efore transferring them to a rack to cool completely. 
Makes about 48 two-inch cakes.
Chocolate buttercream:
Ingredients:
1 1/2 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
Directions:
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, cocoa, and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla and salt and beat on high until smooth, about 3 minutes.
Assembly:
Taking 2 of the cakes, spread a generous amount of filling on one of the cakes and top with the the other creating a sandwich. I rolled mine with crushed pecans, mini chocolate chips, and some with sprinkles. 
Enjoy and let me know how you liked them! Get the book…you’ll be glad you did.  

Check out Sweet as Sugar Cookies for PPM’s desserts and so many other amazing desserts
Check out Moms Crazy Cookin for my whoopie pies and everything chocolate 

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