Chocolate whoopie pies with salted Swiss buttercream

Based on 5 ratings

Difficulty

Medium 👍
30
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
350 g sugar (divided)
1 tbsp molasses
345 g butter (softened, divided)
egg
2 tsp vanilla extract (divided)
250 g flour
50 g cocoa
1¼ tsp baking soda
1 tsp salt
200 ml buttermilk
egg whites
vanilla bean
½ tsp fleur de sel
fleur de sel for serving
butter for greasing
Metric
Imperial

Utensils

  • oven
  • bowl
  • large bowl
  • hand mixer with beaters
  • baking sheet
  • ice cream scoop
  • pot
  • whisk
  • heatproof bowl
  • candy or food thermometer
  • pipping bag
  • cutting board
  • knife
  • plastic wrap

Nutrition per serving

Cal
532
Protein
7g
Fat
31g
Carb
58g

Step 1/6

Preheat the oven to 180°C/350°F. Thoroughly combine just over half of the sugar and molasses with a fork to make brown sugar. In a large bowl, cream together one third of the butter and all the brown sugar with a hand mixer with beaters. Add the whole egg and half the vanilla extract.
  • 200 sugar
  • 1 tbsp molasses
  • 115 butter
  • 1 egg
  • 1 tsp vanilla extract
  • oven
  • bowl
  • large bowl
  • hand mixer with beaters

Preheat the oven to 180°C/350°F. Thoroughly combine just over half of the sugar and molasses with a fork to make brown sugar. In a large bowl, cream together one third of the butter and all the brown sugar with a hand mixer with beaters. Add the whole egg and half the vanilla extract.

Step 2/6

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the buttermilk, until everything is combined.
  • 250 flour
  • 50 cocoa
  •  tsp baking soda
  • 1 tsp salt
  • 200 ml buttermilk
  • large bowl

In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture in three parts, alternating with the buttermilk, until everything is combined.

Step 3/6

Using an ice cream scoop, scoop out mounds of batter onto a greased baking sheet. Leave plenty of room around each mound, as they will expand outwards as they bake. Bake at 180°C/350°F until tops are springy, approx. 12 – 15 min. Remove from oven and let cool completely or for at least 1 hr.
  • butter for greasing
  • baking sheet
  • ice cream scoop

Using an ice cream scoop, scoop out mounds of batter onto a greased baking sheet. Leave plenty of room around each mound, as they will expand outwards as they bake. Bake at 180°C/350°F until tops are springy, approx. 12 – 15 min. Remove from oven and let cool completely or for at least 1 hr.

Step 4/6

Meanwhile, make the buttercream filling. Set a pot with some water over medium heat and set a heatproof bowl over the pot once the water begins to simmer. Combine egg whites and remaining sugar and whisk constantly until sugar is dissolved and egg white mixture reaches 70°C/160°F on a candy or food thermometer. Remove from heat.
  • 3 egg whites
  • 150 sugar
  • pot
  • whisk
  • heatproof bowl
  • candy or food thermometer

Meanwhile, make the buttercream filling. Set a pot with some water over medium heat and set a heatproof bowl over the pot once the water begins to simmer. Combine egg whites and remaining sugar and whisk constantly until sugar is dissolved and egg white mixture reaches 70°C/160°F on a candy or food thermometer. Remove from heat.

Step 5/6

Using a hand mixer with beaters, beat the egg white and sugar mixture on high until it doubles in volume and becomes thick. Continue beating until the mixture is cool to the touch. Reduce the speed and add remaining butter in small chunks, until all the butter is mixed into the buttercream. Deseed the vanilla bean and add the seeds, remaining vanilla extract, and fleur de sel to the buttercream. Transfer to a piping bag with a round tip.
  • 230 butter
  • 1 vanilla bean
  • 1 tsp vanilla extract
  • ½ tsp fleur de sel
  • pipping bag
  • cutting board
  • knife

Using a hand mixer with beaters, beat the egg white and sugar mixture on high until it doubles in volume and becomes thick. Continue beating until the mixture is cool to the touch. Reduce the speed and add remaining butter in small chunks, until all the butter is mixed into the buttercream. Deseed the vanilla bean and add the seeds, remaining vanilla extract, and fleur de sel to the buttercream. Transfer to a piping bag with a round tip.

Step 6/6

Pair similarly sized cakes together. Arrange the bottoms with the flat side facing upwards, and pipe the buttercream onto them, leaving a little room around the edges. Sprinkle with fleur de sel, and top with the other cake half. Wrap individually in plastic wrap and store in the fridge for up to a week. Individually wrapped and stored in a resealable freezer bag, they will last for up to 3 months. Enjoy!
  • fleur de sel
  • plastic wrap

Pair similarly sized cakes together. Arrange the bottoms with the flat side facing upwards, and pipe the buttercream onto them, leaving a little room around the edges. Sprinkle with fleur de sel, and top with the other cake half. Wrap individually in plastic wrap and store in the fridge for up to a week. Individually wrapped and stored in a resealable freezer bag, they will last for up to 3 months. Enjoy!