Chocolate Whoopie Pies

• 分量: 12 3- to 31⁄2-inch whoop

材料

1 1⁄4 cups unsweetened natural (non- alkalized) cocoa powder

3⁄4 cup sour cream or light sour cream

2 sticks (1 cup) unsalted butter, softened and cut into chunks

2 1⁄3 cups granulated sugar

2 large eggs, at room temperature

1 teaspoon baking soda

1 teaspoon salt

3 cups unbleached all-purpose white flour, divided

1 tablespoon vanilla extract

手順

Position a rack in the middle of the oven; preheat to 375°F. Grease two large baking sheets or coat with nonstick spray. Or if preparing madeleine mini whoopies, spray the molds in the pan generously with nonstick spray.

In a small deep bowl, stir 1 cup boiling water into the cocoa until smooth and well blended. Let cool till warm to the touch, then stir or whisk in the sour cream until smoothly incorporated.

In a large bowl, beat the butter and sugar on medium speed until very well blended, smooth, and lightened in color, about 2 minutes. On low speed, add the eggs, baking soda, and salt, beating until evenly incorporated. Beat in 2 cups flour, scraping down the sides as needed. Gradually beat in the cocoa–sour cream mixture and vanilla until smoothly incorporated. Stir or beat in the remaining flour until evenly incorporated, scraping down the bowl as needed.

For regular whoopie pies, drop scant 1⁄4-cup mounds of dough 3 inches apart on the baking sheets. For madeleine pan mini whoopies, fill the greased madeleine molds about three-quarters full.

Bake (middle rack) until the whoopies are springy to touch and a toothpick inserted in the center comes out clean, 7 to 11 minutes. (The time for the madeleine cakes varies greatly depending on the metal used for the pan.) Cool the pans on racks for 2 minutes. Using a wide spatula, transfer the whoopies to racks to cool; for madeleine mini whoopies gently run a knife underneath them to loosen, then transfer to racks to cool.

Prepare the filling as directed. Lay out half the whoopies, underside up, on a wax paper–lined large rimmed tray or pan. For full-size whoopies, spread enough filling on the cakes to yield a 1⁄3-inch-thick layer, or as desired. Top each cake with a similar-size one, pressing them together until the filling squeezes out to the edges.