Pi day was last week, since I’m attempting to study for my PhD qualifying exams I waited until the weekend to bake anything pi/pie-related. I went with whoopie pies – I modified a basic recipe and accommodated it for two types of whoopie pies: chocolate peanut butter and vanilla Nutella.
Oven @ 450F bake for 7 minutes.
Cream together wet ingredients with sugar, whip the cream up a bit to make them extra fluffy. Add dry ingredients into the mix. The texture should be more like a cookie dough and less like a batter. Form 1″ diameter balls, squish them down after placing them on a lined baking sheet. Bake for 6-8 minutes. Cool in fridge after baking (remove from pan). Spoon or pipe frosting onto one whoopie half then smush together with another half.
Ingredients for the chocolate whoopie pie:
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ cup salted butter
- 1 cup sugar
- 1 egg
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
Ingredients for the vanilla whoopie pie:
- 2 1/2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ cup salted butter
- 1 cup sugar
- 2 cups all-purpose flour
- 3 teaspoons vanilla extract
Ingredients for the peanut butter frosting (goes in the chocolate pies):
(Cream together, if too dry add more peanut butter, if too wet add more powdered sugar)
- 1/2 stick of salted butter
- 1 cup powdered sugar
- 1/2 cup peanut butter
Ingredients for the Nutella frosting (goes in the vanilla pies):
(Cream together, if too dry add more Nutella, if too wet add more powdered sugar)
- 1/2 stick of salted butter
- 1 cup powdered sugar
- 1/2 cup Nutella or chocolate hazelnut spread
