Ingredients
For the cakes
- 1/2 cup butter – melted
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup Dutch process cocoa
- 2 1/3 cups flour
- 1 cup milk
For the peanut butter buttercream
- 1/2 cup butter – melted
- 1 cup creamy Peanut Butter
- 2 tablespoons milk
- 2 cups powdered confectioners sugar
Instructions
For the cakes
-
Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
-
In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth.
-
Add Dutch process cocoa and continue mixing.
-
Add flour and milk and continue beating until smooth. Make sure it’s completely mixed and soft.
-
Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
-
Bake 11 to 13 minutes until firm.
-
Remove from oven and let cool.
-
Spread peanut butter filling on one pie, while using another pie to press it down.
-
Enjoy immediately or wrap in plastic wrap to store.
For the peanut butter buttercream
-
Beat melted butter and peanut butter in a bowl until mixed.
-
Gradually mix in sugar and once thick, add milk in.
-
Continue beating for about 2 minutes until buttercream is spreadable and fluffy.
Leave a Reply