butter and sugar on medium until light and fluffy, about 3 minutes Add egg and vanilla and beat until well combined.
a separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Add half the dry ingredients into butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop mixer and add buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop mixer and add remaining dry ingredients. Mix on low until just combined. Spoon
of batter into each cavity (Pampered Chef Medium Scoop worked great for this) and spread batter to edges (I spayed the bottom of a drinking cup with cooking spray and used that to spread the batter). Cavity should be about 2/3 full 4 Bake 8 – 10 minutes or until top of cake springs back when touched. Allow cakes to cool in pan 8 minutes Prepare filling while cakes cool completely.
by putting Cookie Dough Dip between two chocolate cake cookies to create Cookie Dough WhoopiePies. If desired, hold the whoopie cookies sideways and sprinkle more mini chocolate chips on the cookie dough
So I whipped up some fluffy cream filling and sandwiched the cookies together to make pumpkin snickerdoodle whoopiepies - they were sweet, creamy, fun and very pretty cookies that are a wonderful holiday treat for parties, game nights, or cozy evenings of watching movies and drinking hot apple cider
These low carb chocolate peanut butter whoopiepies are sure to cure that…. I know- the words chocolate, peanut butter and whoopie pie are usually not in the same sentence as guilt free but these ones are, I promise