Ingredients
2cupsall purpose flour,spoon & leveled
6tbspnatural cocoa powder,unsweetened
1¼tspbaking soda
½tspsalt
½cupunsalted butter,softened to room temperature
1cuplight brown sugar,packed
1large egg,at room temperature
1½tsppure vanilla extract
1cupbuttermilk,at room temperature
½cupunsalted butter,softened to room temperature
1cuplight brown sugar,packed
6tbspheavy cream,divided
¼tspsalt
2½cupsconfectioner’s sugar,sifted
Preparation
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and combined. Beat in the egg and vanilla at high speed, scraping down the sides and bottom of the bowl as needed to combine.
At low speed, add half of the dry ingredients to the wet ingredients. Repeat with the remaining dry ingredients and buttermilk until everything is added. Beat on medium speed until combined.
Scoop mounds of batter, about 1½ Tablespoons each, onto prepared baking sheets, about 3 inches apart.
Bake the cookies for 10 to 12 minutes or until the tops spring back when touched. Allow to cool completely before sandwiching. Make the frosting as they cool.
Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt.
Allow to bubble for about 2 to 3 minutes, whisking every 30 seconds. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
Slowly add ¼ to ½ cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon of heavy cream if you find the frosting too thick.
Pair the cookies up based on their size. Spread the frosting onto the flat side of one cookie and sandwich with the other.
Repeat with remaining the cookies. Cover leftover whoopie pies and store them in the refrigerator for up to 1 week.
