Mini Whoopie Pies, courtesy of Dolci by Angie


For cakes:

2 cups all-purpose unbleached flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon instant coffee

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Buttercream filling:

1 stick (1/2 cup) unsalted butter, softened

1 1/4 cups confectioners sugar

3 tablespoons heavy whipping cream

1 teaspoon vanilla extract 

½ teaspoon almond extract (optional)


Make cakes:

Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 2 tablespoon mounds of batter about 2 inches apart onto baking sheets lining with parchment paper. Bake until tops are puffed and cakes spring back when touched, 10 minutes. Transfer with a spatula to a rack to cool completely.

Make filling:

Beat together butter, confectioners sugar, vanilla and almond in a bowl with an electric mixer at medium speed until smooth. Slow pour heavy whipping cream into buttercream and mix until fluffy and whipped, about 5minutes.

Assemble pies: 

With a piping bag pipe a round circle of buttercream filling on flat sides of half of the cakes and top with remaining cakes. Once assembled desired sprinkles may be added to sides.