We’ve found peanut butter heaven and it lies smack in the middle of these cakey whoopie pies.
Since whoopie pies are basically the definition of dessert perfection it only makes sense that adding a dose of peanut butter to the buttercream filling would be a wise decision. Seriously, peanut butter and chocolate – you can’t go wrong here.
Prep time: 15 minutes
Cook Time: 15 minutes
Total time: 30 minutes, plus cooling
Yield: 8-10 sandwiches
¾ cup all-purpose flour, spooned and leveled
¼ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ cup (½ stick) unsalted butter
½ cup sugar
¼ cup buttermilk
1 large egg
4 tablespoons (½ stick) unsalted butter
½ cup Smooth Operator peanut butter
¾ cup confectioners’ sugar
1. Preheat oven to 350° F. Line two baking sheets with parchment.
2. Using an electric mixer, cream butter and sugar together. Mix in the egg, then the buttermilk.
In a medium bowl, combine flour, cocoa, and baking soda until incorporated. Add the mixture to the wet ingredients.
3. Using a rounded tablespoon measure or small cookie scoop, portion batter onto lined baking sheets about 2-inches apart (about 8 per sheet). Bake cakes until spongy to the touch but still soft, about 10 minutes. Transfer cakes to a wire rack to cool completely.
4. While cakes cool, combine butter and peanut butter in a large bowl. Using an electric mixer, beat butter and peanut butter until smooth; beat in confectioners’ sugar. Sandwich cakes with frosting (about 1 tablespoon each). Store in an airtight container up to 3 days.