CLASSIC CHOCOLATE WHOOPIE PIES WITH BUTTERCREAM FILLING

Makes 12 pies (24 halves)

INGREDIENTS

1 2/3 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening (dn't substitute)

1 cup (packed) dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup milk

Classic Buttercream Filling:

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter

3 to 4 tablespoons heavy whipping cream

1 teaspoon vanilla extract

Pinch of salt

Food coloring, optional

Decorating sprinkles, optional

INSTRUCTIONS

Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

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 1/2 cup milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.

Remove from oven and let the cakes cool on sheet for about 5 minutes before transferring them to a rack to cool completely.

For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar with the butter, starting on low and increasing with medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.

To tint buttercream: Add a few drops of red and stir until you get the shade of pink you desire. Roll pie in sprinkles, if desired.

To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.

Per half pie: 215 calories (38 percent from fat), 9 grams total fat (5 grams saturated), 27 milligrams cholesterol, 32 grams carbohydrates, 2 grams protein, 94 milligrams sodium, 1 gram dietary fiber.

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