Whoopie Pies


Photograph by Iaian Bagwell

From Ben and Jennifer Johnson, West Egg Cafe

For cakes:
1/2 cup shortening
1 cup white sugar
1 egg
1 egg yolk
2 cups all-purpose flour
2/3 cup Dutch process cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot water
2/3 cup buttermilk

For filling:
1 pound unsalted butter, softened
1/4 cup shortening
6 cups confectioners’ sugar
1/2 teaspoon salt
2 tablespoon vanilla extract

To prepare cakes:
Preheat the oven to 325°F. Cream shortening and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy. Add egg and egg yolk and beat until well combined. Combine flour, cocoa, and salt in a separate bowl and set aside. Dissolve baking soda in 1/2 cup hot water. Cool slightly. With mixer speed on low, add flour mixture, baking soda mixture, and buttermilk alternately in batches to creamed mixture. Scrape sides of bowl down occasionally and mix until smooth. Portion cookies using a 1-oz scoop onto large baking sheets. Bake for 8 to 10 minutes (bake immediately after portioning to avoid excessive spreading upon baking). Transfer with a metal spatula to a rack to cool completely. When cool, spread filling thickly on one cookie and top with a second cookie to form a sandwich.

To prepare filling:
Beat together butter and shortening in a bowl with electric mixer at medium speed until smooth. Begin to incorporate sugar at low speed, 2 to 3 cups at a time. Scrape down the bowl with each addition. Add vanilla and salt. Mix at high speed until light and fluffy, about 3 minutes.