Butterscotch Whoopie Pies

Preheat oven to 350F and line a baking sheet with a non-stick mat.

Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.

In a separate bowl, cream together the butter and the sugar. Add the eggs and vanilla extract and combine. Add half of the dry ingredients, combine, then add half of the buttermilk. Repeat, adding the remaining dry ingredients then the remaining buttermilk. Fold in the butterscotch ganache.

Affix a piping bag with a Wilton #12 tip or other tip with a large hole. Place a spoonful of batter into the bag and test how easily it can pipe – you do not want it dripping out of the tip but it should be relatively easy to pipe onto the mat. Add additional flour or water to adjust the consistency of the batter. Fill the piping bag with batter and pipe batter onto a baking pan topped with a non-stick mat, creating circles about 1” wide.

Bake for 11 – 13 minutes, until a toothpick inserted into the center comes out clean. Let cool on baking sheet for about 5 minutes and then transfer to a wire rack to cool completely before filling with my Butterscotch Frosting or Butterscotch Ganache. Please refer to my TastyKitchen recipe box for the recipes for both. Match the cookies up by size, frost the bottom of one, and stick its pair on top to create a sandwich.

*Notes: I used powdered buttermilk because it keeps longer in the fridge. If you do this, add the buttermilk powder to the dry ingredients and instead of adding the buttermilk, add the water called for in the powder to liquid buttermilk conversion (as specified on the powdered buttermilk package).

Ali B original