It seems like whoopie pies are following the cupcake trend. They are versatile and can be dressed up or down depending on the filling you choose.
2 c. unbleached white flour
5 Tbsp. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
½ c. butter at room tmperature
1 c. sugar
2 ea. egg yolks
2 tsp. vanilla
1 c. milk
Mix flour, cocoa powder, baking powder and baking soda in a medium-sized bowl. Line two baking sheets with parchment paper and preheat the oven to 375 degrees. Cream together butter, sugar, egg yolks and vanilla. Add flour mixture, alternating with milk, just until combined. Drop by rounded tablespoonfuls onto the parchment, 3 inches apart. Bake one sheet at a time for 8-10 minutes. Cookies will be puffed but still soft. Cool for 10 minutes before removing from the parchment paper, then transfer to a cooling rack to cool completely. Fill cooled cookies with sweetened whipped cream or ice cream.
