Peanut Butter Whoopie Pies
Peanut Butter Whoopie Pies
- 1 cup + 2 tablespoons all-purpose flour*
- 1 cup + 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (can be non-virgin olive or avocado oil)
- 1 large egg
- 1 large egg white
- 1/2 cup peanut butter, smooth unsweetened
- 1 teaspoon vanilla extract
- 7/8 cup buttermilk
Chocolate Peanut Butter Ganache
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup water
- 6 ounces dark chocolate in bar form or 1 cup with minimum cocoa content of 54%
- 3/4 cup peanut butter, smooth unsweetened
Peanut Butter Cream
- 1/2 cup Imperial Sugar Confectioners Powdered Sugar
- 1 tablespoon + 2 teaspoons water
- 1/2 cup minus 1 tablespoon peanut butter
- 1/4 cup peanut halves for decoration
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line 2-3 cookie sheets with parchment paper and set aside.
- Sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a bowl large enough to hold all ingredients whisk together oil, egg, and egg white. Add peanut butter and vanilla extract. Whisk smooth. Add buttermilk.
- Add flour mixture all at once and using a whisk, mix until just combined
- Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts about 2 inches apart onto prepared cookie sheets.
- Place in oven and bake until center of cakes bounce back when lightly pressed with a finger, about 10-12 minutes. Let cool.
- For peanut butter ganache, if using bar chocolate, chop in chip size pieces. In a small saucepan bring to boil sugar and water. Remove from heat. Quickly whisk in chocolate until smooth. Transfer to a microwave safe bowl. After 10 minutes, whisk in peanut butter.
- Ganache will be too soft to use. It can be placed in an ice bowl and continuously stirred. Once ganache shows very slight signs of thickening, remove from ice as it will quickly firm. If ganache was over chilled and is too firm to pipe or spread, heat in 5 second increments in microwave.
- Flip half of Whoopie Pies upside down. Either pipe a ring of ganache on edges using a medium plain piping tip or use a spoon and make a well in center for peanut butter. Reserve some ganache for decoration.
- Pipe or spoon peanut butter mixture in center of well and sandwich with another Whoopie pie half.
- Pipe a small ganache zig zag line on surface of Whoopie Pies and decorate with peanut halves