Magic happens when you combine a cupcake with a cookie.
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed brown sugar
1 teaspoon vanilla
1 cup milk
1 cup (2 sticks) butter, room temperature
3 cups powdered sugar
1 1/2 teaspoon vanilla
2-3 tablespoons milk
Let's get Cooking...
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together, flour, cocoa, baking soda, and salt.
In another bowl, beat butter, shortening and sugar with a mixer until light and fluffy. Add egg and vanilla and beat until combined.
Add half of the flour mixture, then mix to combine. Mix in milk, and finish with remaining dry ingredients.
Transfer batter to a piping bag, then pipe out 2-inch circles on baking sheet. Add sprinkles on top of half the whoopie pies if desired. Bake for about 11 minutes each, or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring to a rack to cool completely.
Make the frosting. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency. Optional: use store-bought buttercream frosting.
Pipe frosting onto bottom of whoopie pie, then sandwich another on top. Enjoy!