Football Whoopie Pies with Cinnamon Cream

Name: Football Whoopie Pies with Cinnamon Cream
Total time: 2 h
Yield: 14 serving(s)
Ingredients: 2 1/4 c. all-purpose flour, spooned and leveled; 3/4 c. Dutch processed cocoa powder; 3/4 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1 c. packed brown sugar; 1 large egg, at room temperature; 1 tsp. pure vanilla extract; 1 c. buttermilk, at room temperature; 1 2/3 c. confectioners' sugar; 1/4 tsp. ground cinnamon; Pinch of kosher salt; White store-bought decorating icing

By Kate Merker, Anna Helm BaxterPublished: Nov 6, 2018

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BRIAN WOODCOCK

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Yields:

14 serving(s)

Total Time:

2 hrs

Game day just got sweeter thanks to these easy pigskin-inspired whoopie pies.

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Ingredients

For the cake

2 1/4 cups all-purpose flour, spooned and leveled
3/4 cup Dutch processed cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 cup buttermilk, at room temperature

For the filling

1/2 cup (1 stick) unsalted butter, at room temperature
1 2/3 cups confectioners' sugar
1/4 tsp. ground cinnamon
Pinch of kosher salt
White store-bought decorating icing

Directions

Make the cake:
1. Step 1Preheat oven to 400°F. Line two large baking sheets with parchment paper.
2. Step 2Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter and sugar on medium-high speed with an electric mixer until light and fluffy, 3 to 4 minutes. Reduce mixer speed to medium and beat in egg and vanilla until combined. Reduce mixer speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Transfer mixture to a piping bag or a large resealable bag; cut a 1/2-inch-wide hole.
3. Step 3Pipe footballs on prepared baking sheets by drawing 2 1/2-inch football shapes on parchment paper, spacing 2 inches apart; invert paper. Following the outline, pipe from one end of the football, along the outer edge, and to the other end. Repeat along the opposite edge. Fill center of football. Smooth top with a small offset spatula or your finger.
4. Step 4Bake, in batches, until puffed and just set, 6 to 7 minutes. Transfer to wire racks to cool.
Make the filling:
1. Step 1Beat butter on medium speed with an electric mixer until pale, 4 to 5 minutes. Reduce mixer speed to low and add half the confectioners’ sugar, beating until just incorporated. Add remaining sugar, cinnamon, and salt and continue beating until fluffy, 1 to 2 minutes.
Assemble the pies:
1. Step 1Spoon filling onto flat sides of half of whoopie pies and sandwich together with unfrosted halves. Use icing to pipe football laces on top.