From all the whoopie postings I am reading, it appears that there must be W-P fever in the state of Maine. Here is an alternative “cure” in case you have the whoopie-fever. Now chocolate and peanut butter are most assuredly the perfect marriage of flavors (think Reese’s Peanut Butter cups…yum!)

Chocolate Peanut Butter Whoopie Pies
Paula Anderson

For the Chocolate Cakes
¾ cup (1½ sticks) unsalted butter, softened
1 cup sugar
2 large eggs
1½ teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon salt
1½ cups low-fat buttermilk

For the Peanut Butter Filling
6 ounces cream cheese, softened
½ cup creamy peanut butter (do not use old fashioned type)
2 Tablespoons butter, softened
1 teaspoon vanilla extract
4½ cups powdered sugar, sifted
2 Tablespoons milk

To prepare the chocolate cakes: Line 2 baking sheets with parchment paper and set aside. Combine butter and sugar in a large mixing bowl and with electric mixer on medium speed, beat 3 minutes or until well blended. Add eggs one at a time, mixing after each egg. Mix in vanilla extract.

In another bowl, combine flour with cocoa powder, baking soda, and salt; stir well. Add half of this flour mixture to butter/sugar mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium until smooth. Repeat with remaining flour and buttermilk, and mix until smooth. (Batter will be thick.)

Drop by heaping Tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake in a preheated 350° oven for 11-13 minutes or until puffed and set but still soft when touched lightly. Remove from oven and let cool 3 minutes; transfer cakes to wire racks to cool completely. Repeat with
remaining batter.

To prepare filling: Combine cream cheese with peanut butter, butter, and vanilla in a large mixing bowl and with electric mixer on medium speed, beat until creamy. Add half of the powdered sugar and mix on low speed to combine. Increase speed to high and beat until smooth. Repeat with remaining powdered sugar and milk. Beat on medium speed for 3-4 minutes or until light and fluffy.

To assemble whoopie pies: Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in the freezer for up to two months.

Yields 20-24 whoopie pies.

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.