Dark Chocolate Peanut Butter Whoopie Pies

For the cakes:
Preheat oven to 350ºF. Line cookie sheets with a Silpat or spray lightly with cooking spray.

In a medium bowl, whisk together the cocoa, flour, baking soda, and salt. Set aside.

In a small bowl or your measuring cup, combine the milk and vanilla extract and set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium-high speed until pale and fluffy, about 2 to 3 minutes. Add the egg and beat until well incorporated. With your mixer on low, begin to slowly add the flour mixture and milk mixture in batches. Begin and end with the flour, scraping the side of the bowl as needed, mixing until smooth.

Using a 2-tablespoon scoop, scoop the batter and place it on the prepared cookie sheets, about 2 inches apart. Bake for 7 to 9 minutes or until the cake bounces back when touched in the center. Remove from the cookie sheet immediately and cool on a wire rack.

For the filling:
Beat together the peanut butter, butter, confectioners sugar, and salt on medium-low speed until smooth. Turn the speed up to high and beat until lightened in color and texture, about 1 minute. Spread roughly 2 tablespoons of filling on the bottom, flat half of one cake and sandwich with another cake half.

Store in an airtight container or wrap individually in plastic wrap at room temperature for up to 4 days.

Recipe notes: Using room temperature ingredients will ensure that the cakes spread and puff up to the intended size.

Makes about fifteen 2” whoopie pies.