Oh how I love little desserts that remind me of my childhood. These beautiful little whoopee pies definitely take me back and are perfect for St. Patrick’s Day! The pistachios give them a nice nutty flavor and take the edge off the sweetness, what a great combination!
For the whoopie pies:
2 cups all-purpose flour
3/4 cup cocoa powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For the filling:
1 box (3.4 oz) dry pistachio instant pudding mix
6 tbsp milk
6 tablespoons butter
2 1/4 cups powdered sugar
1 tsp vanilla extract
1/8 teaspoon salt
1/8 teaspoon almond extract
1/4 cup roasted/salted pistachios, finely chopped
Make the whoopie pies.
Preheat oven to 350ºF.
Whisk flour, cocoa, baking soda, and salt together in a medium-sized bowl until combined. Set aside. In a small bowl, add buttermilk and vanilla and stir to combine. Set aside.
In a large bowl, add butter and brown sugar and beat on medium-high speed until pale and fluffy, about 3-4 minutes. Add egg and beat until well combined. Reduce speed to low and add half the flour mixture and half the buttermilk, beating and scraping the bowl after each addition. Repeat. Beat until smooth.
Butter 2 baking sheets. Spoon 2 tablespoon sized mounds of batter evenly to fit eight per baking sheet. Bake 8-10 minutes, until tops are puffed up. Transfer to a rack to cool.
Make the filling. In a medium-sized mixing bowl, add pudding mix and whisk in the milk. Let it sit for 5 minutes. Add the butter, powdered sugar, vanilla, salt, and almond extract. Using an electric or stand mixer, mix on low speed until the powdered sugar is incorporated. Turn the speed up to medium-high and beat until filling is fluffy. Add more powdered sugar if the consistency is not thick enough. Fold in pistachios.
Add the filling to a piping bag and pipe the filling onto one side of the whoopie pie then top with the other side.