I have a small confession to make: these are not from scratch. I cheated.
But they were still delicious.
My fiancee bought me a special pan from Williams Sonoma for Valentine's Day...
and it came with a rubber spatula and a box mix for red velvet whoopie cream pies
BUT it also came with a recipe for making regular/chocolate whoopie pies from scratch:
1 cup all-purpose flour
1/2 cup Dutch process cocoa flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup packed brown sugar
6 tablespoons unsalted butter
3/4 teaspoon vanilla extract
1 whole egg
1 cup buttermilk
Combine dry ingredients (flour, cocoa powder, baking soda, salt) and set aside.
Beat brown sugar and butter together in a large bowl, then add vanilla and egg.
Add 1/3 of your dry ingredients, then 1/2 of the buttermilk, then repeat,
and finish with the last 1/3 of the dry ingredients.
Place 1 1/2 tablespoons of batter into each well of your greased and floured whoopie pie pan.
If you don't have a whoopie pie pan, you can use a baking sheet lined with parchment paper.
Just make sure to leave space between so the cakes can spread.
Spread the batter out a little more than in this picture. Oops.
Bake at 325 degrees F for 8-10 minutes, then let cool on a wire rack.
For the filling, mix together:
2 1/4 cups powdered sugar
5 tablespoons butter
3 tablespoons milk
1 tablespoon vanilla extract
...until light and fluffy.
Congrats! You just made buttercream frosting!
Make little sandwiches with the cakes and whatever frosting you didn't lick out of the bowl...