The Cupcake Lady's Classic Whoopie Pie Recipe

Classic Whoopie Pies   

2 cups flour
1/2 cup Dutch process cocoa
1 tsp baking soda
1/2 tsp salt
8 T unsalted butter, room temperature
1 cup brown sugar
1 egg
1 tsp vanilla
1/4 tsp coffee extract (optional)
1 cup buttermilk*
1 tsp vanilla extract
Filling – I use Betty Crocker’s Fluffy White frosting

1) Cakes: Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking sheets.
2) Whisk flour, cocoa, baking soda, and salt together.
3) With a mixer, beat butter and sugar until fluffy. Mix in egg and vanilla. Mix in flour mixture and buttermilk alternately in two batches.
4) Scoop 1/3 cup batter onto baking sheets (I use a large scoop), 6 per sheet. Bake until cakes spring back when touched, 15-18 minutes. Cool cakes on baking sheet for at least an hour.
6) Filling:  I use a large scoop to put about 1/3 cup of filling on the flat side of one cake (err on the side of generous), top with flat side of another cake and lightly press together.  Repeat with remaining cakes - you will need at least 1 1/2 cans of frosting to fill all the cakes.  I usually get 8 "pies" out of one batch, plus a half left over to frost for John.  

Easiest way to store is to wrap each Whoopie in Saran wrap (my preference).  Will keep in a cool cupboard for a week, in the fridge for two, and freeze like a dream.

*  Once I got tired of throwing out unused buttermilk, I substituted 1 tablespoon white vinegar poured into a cup measure, then topped with milk; let rest for at least 15 minutes.  FYI - the dried buttermilk substitute has never worked for me.