White Chocolate Whoopie Pies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed to ensure even mixing.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream, beginning and ending with the dry ingredients.

   Tip: Don't overmix, as this can result in dense cakes.

5. 5

   Divide the batter evenly between two bowls.

   Tip: This will ensure that your whoopie pies are perfectly sized and evenly baked.

6. 6

   In a small bowl, whisk together the white chocolate chips and powdered sugar.

   Tip: Add the vanilla extract and whisk until smooth.

7. 7

   Spoon a small amount of the white chocolate mixture onto one half of a whoopie pie cake, then sandwich with another cake.

   Tip: Make sure to press the cakes together gently to avoid crumbling.

8. 8

   Repeat the process with the remaining batter and white chocolate mixture.

   Tip: Decorate the whoopie pies with confectioners' sugar, if desired.

9. 9

   Let the whoopie pies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Don't skip this step, as the cakes will be more tender and easier to sandwich together.

10. 10

    Once the whoopie pies are completely cool, fill with white chocolate mixture and serve.

    Tip: Store any leftovers in an airtight container at room temperature for up to 3 days.