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Chocolate Whoopie Pies with Nutella Buttercream
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Chocolate Whoopie Pies with Nutella Buttercream Filling
Ingredients
The Cookies:
  • 2 cups flour
  • 1/2 cup cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk, well shaken
The Filling:
  • 1/2 cup unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup Nutella
  • 3-4 tablespoons Frangelico liqueur (or sub milk)
Instructions

  1. Preheat oven to 350 degrees (F). 

The Cookies:

  1. Mix together dry ingredients – flour, cocoa, baking soda, and salt in a medium bowl and set aside. 

  2. Beat together butter and brown sugar in a large bowl at medium speed until fluffy. 

  3. Add egg and vanilla. 

  4. Alternately mix in dry ingredients and buttermilk until smooth. 

  5. Spoon ¼ cup mounds of batter about two inches apart on a parchment lined baking sheet. 

  6. Bake 11 to 13 minutes until top is puffed and springs back when touched. 

  7. Cook completely on a wire rack before filling.

The Filling:

  1. Beat together the butter, confectioners' sugar, vanilla and nutella until smooth.

  2. Add in 3 tablespoons of Frangelico liqueur (or milk) and beat filling until smooth and creamy, about 5 minutes on medium speed. If filling appears too stiff, add additional liquid, 1 teaspoon at a time, until desired consistency is reached. 

Putting it together:

  1. Spread a heaping tablespoon of the filling onto the flat side of one cookie and top with another. Easy Peasy!

Tip

  1. If you cook 2 baking sheets at a time, be sure to rotate them front to back and swap the sheets from top to bottom half way through baking time. This will help them bake more evenly.