"Leader of the Pack" Whoppie Pies

There are whoppie pie recipes galore. And they are all delicious. But I think this recipe deserves to be number one. I discovered it at Bakers Royale. She is like a wizard, creating a batter that retains its height while baking. And she suggests piping the batter because it gives uniform shaped whoppie pies. I tried it and I loved it! They look like perfect little clones.

I didn't use her pastry cream recipe. Instead I used a large size box of chocolate pudding (cooked variety). The box instructions called for 3 cups of milk. I used only 2-1/4 because I wanted the pudding very thick so I could pipe it.

Ingredients:
1 teaspoon baking soda
1/2 cup sour cream
2-3/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
1 egg
1/2 cup vanilla cream soda or plain carbonated water
1 teaspoon vanilla
1/2 cup milk

Directions:
1. Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper or a silpat.

2. Place baking soda in the sour cream and whisk to combine; set aside. Sift together flour and baking powder; set aside. In another bowl combine egg, soda and vanilla; set aside.

3. Place sugar and butter in a bowl fitted with a paddle attachment and cream until light and fluffy. Add egg and vanilla cream soda and mix to combine. (Mixture may look curdled at this point, but keep moving ahead; as the batter will be fine once the remaining ingredients are added).

4. Add milk to sour cream mixture and mix to combine. Starting with the flour mixture and ending with the milk and sour cream mixture, add mixtures to the batter in 3 additions. Mix until just combined after each addition.

5. Place finished batter in a pastry bag with fitted with a round tip and pipe 1 ¼ inch drop of batter spaced 1 inch apart. Use the back of a spoon to flatten peaks. Bake one sheet at a time at 350 degrees for 10 minutes. Let cakes cool on the bake sheet for 3 minutes and then transfer to a wire rack to cool.

Makes 20-24 (1-1/4 inch) Whoppie Pies

Ingredients for Chocolate Pouring Sauce:
2/3 cup dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm

Directions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

2. Don't forget the cherry on top.

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