Whoopie Pies with Peanut Filling
Yield: ~15 pies (30 mini cakes plus filling)
3/4 cup sugar
2 tablespoons flour
1.5 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup milk (I used almond milk)
1 teaspoon vanilla
3/4 cup butter, room temperature
1/3 cup peanuts (chopped or crushed)
1/4 cup cocoa
1/4 cup hot water
1/4 cup butter, room temperature
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/3 cup flour
1/4 cup buttermilk
Whisk together sugar, flour, cornstarch and salt in a small saucepan. Add milk to the saucepan and whisk until smooth. Place pan on medium-high heat. Stir continuously until the mixture boils and becomes very thick. Remove from heat and cool to room temperature. You can refrigerate it to speed up the cooling.
When boiled milk mixture is cooled, place in a mixing bowl, add vanilla and whisk together for 30 seconds or until combined. Beat in the butter one tablespoon at a time until mixed in. Then beat the mixture on medium-high speed until it becomes light and fluffy. This could take about 7 minutes.
Set aside to set at room temperature. It will thicken a bit more as it sits.
Preheat oven to 350 F. Grease two half sheet pans or cover with parchment paper.
Thoroughly mix together cocoa powder and hot water. Set aside to cool.
Cream butter and sugar until light and fluffy. Add the egg and vanilla, beating until fully combined. Mix in the cocoa mixture. Add the baking powder, baking soda and salt. Then alternate adding the flour with the buttermilk, beating well after each addition.
Drop tablespoonfuls onto the prepared baking sheets. Make sure that they are at least 2 inches apart as they will spread. Bake for 10-12 minutes or until cakes are firm to the touch, switching and rotating pans halfway through baking.
You can fill cakes in different ways. Spread some filling on one cake, add some of the peanuts. Top with another cake spread with some filling. Or you could spread filling on a cake, sandwich with another cake, then roll the sandwich in crushed peanuts.
Filling needs time to cool and set. It should be made before the cakes.
Some of your cakes might be a bit smaller than others. Be sure to pair matching cakes together before filling.
Aesthetically, I would have preferred bigger peanut pieces my but my Rocket made quick work of the peanuts.
Welcome to the March Foodie Extravaganza!
Where we all share delicious recipes with the same main ingredient.
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