Gingerbread whoopie pies with maple buttercream

Okay, I admit I've been a bit of a tease. I showed you a picture of these whoopie pies almost two weeks ago, but I've been holding off giving you the recipe. I figured I'd make you read about some veggie recipes first =). But I think you've waited long enough - these whoopie pies are super delicious, and it's time to share the recipe.

This recipe came from a whoopie pie cookbook that a friend of mine got me for my bachelorette party...you know, to make sure that I'd be "making whoopie" plenty in my married life ;). Hehe...okay, sorry about that. Anyway, it's a great little cookbook, with a whole bunch of recipes for cakes and fillings that you can mix and match. I've made a few different versions, but I think this gingerbread/maple version might be the best.

Now, these whoopie pies are total sugar bombs. There is absolutely nothing nutritionally redeeming about them, but the indulgence is definitely worth it. Share these with some friends or coworkers, and you'll make everyone's day!

Have you ever made whoopie pies? What is your favorite flavor combination?

Gingerbread whoopie pies with maple buttercream

Adapted from Whoopie Pies

Makes about 24 finished whoopie pies

For cakes:

4 cups all-purpose flour

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1/2 tsp ground cloves

1/4 tsp ground nutmeg

1/2 cup (1 stick) unsalted butter, at room temperature

4 tbs vegetable shortening

3/4 cup brown sugar, packed

1 large egg

3/4 cup molasses

3/4 cup buttermilk

Place a rack in the center of the oven and preheat oven to 325 deg F. Sift together flour, ginger, cinnamon, salt, baking soda, cloves, and nutmeg into a bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until combined. Increase speed to medium and beat until fluffy and smooth, about 5 minutes more. Add the egg, beat until well combined, then add molasses and beat until well combined.

Reduce speed to low, add half of the flour mixture and half of the buttermilk, and beat until just combined. If necessary, scrape down the sides of the bowl. Add the remaining flour mixture and buttermilk and beat until batter is well mixed.

Line two baking sheets with parchment paper or Silpat mats. Drop batter in 1 1/2 tbs portions onto the baking sheets, spacing them about 2 inches apart (use a cookie scoop for the most uniform cakes). Bake one sheet at a time until the cakes spring bake when gently pressed, about 16-18 minutes. Let the cakes cool on the pan for about 5 minutes before transferring them to a cooling rack. Repeat process until all of the batter is used.

For buttercream filling:

1/2 cup (1 stick) unsalted butter, at room temperature

2 cups confectioners sugar

1 tbs milk

2 tbs pure maple syrup, plus more if desired

Using a stand mixer fitted with the paddle attachment, beat the butter on low speed until creamy. Add the sugar 1/2 cup at a time and beat at low speed after each addition until sugar is incorporated. Add the milk and maple syrup and beat on medium speed for 3-4 minutes, scraping down bowl occasionally. Taste buttercream, and add more maple syrup if you want a stronger flavor (I added about 2 additional tbs). Beat on medium speed until additional syrup is incorporated and buttercream is fluffy.

Assemble cakes:

Pipe buttercream onto the flat side of half the cakes, and top with the remaining cakes. Cakes can be stored in an airtight container at room temperature for about 3 days. Cakes can also be frozen - freeze them on a cookie sheet until they are firm, then wrap each one in plastic for further storage.