Flip-Flop Whoopie Pies

No, not "flip-flops" like you wear in the summer ... although right now with all the snow and cold I'd rather be in Hawaii wearing flip-flops ... The classic whoopie pie recipe, reversed. Vanilla cake with a rich chocolate filling.

Flip-Flop Whoopie Pies

Ingredients:

• 1 cup soft butter
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 1/2 cups granulated sugar
• 3 large eggs
• 4 1/2 cups all-purpose flour
• 1 cup milk

Filling:

• 4 cups (24 ounces) semi-sweet chocolate chips
• 2 tablespoons light corn syrup
• 4 tablespoons butter
• 1 1/2 cups heavy cream

Instructions:

• Oven Temperature: 400 degrees F
• Cooking Time: 10-12 minutes
• Makes: 18 Whoopies, 9 Whoopie Pies

Preheat oven to 400 degrees F. Line baking sheets with parchment paper, or lightly grease.

Cakes:
Cream together the butter, sugar, salt, vanilla and baking powder.

Beat in the eggs one at a time, beating well after each addition. Make sure to scrape the bowl after each addition. 

Add the flour to the wet ingredients alternately with the milk, beginning and ending with flour. Beat this gently. 

Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop (scant 1/4 cupful). Leave about 2 to 2 1/2-inches between cakes, 9 per baking sheet. Wet your fingers and flatten and smooth each mound of dough to a circle about 3" across.

Bake until the edges are set, about 11 minutes or until they're barely set on top; they shouldn't have colored much at all.  Remove the whoopies from the oven and let cool on the baking sheets for 5 minutes, then transfer to a cooling rack and let cool completely before filling.

Filling:
Place the chocolate chips, corn syrup, butter and heavy cream in a large microwave-safe bowl. Heat for 2-3 minutes , until very hot. Stir until the chocolate melts and the mixture is smooth.

Chill in the refrigerator, stirring occasionally until the filling has cooled to room temperature.

Remove from the refrigerator and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the mixture doesn't lighten and thicken after several minutes, return to the fridge and chill for another 15 minutes. Beat again.

Spread approximately 1/3 cup filling per cookie on the flat sides of half the cakes. Work quickly, as the filling will start to harden. Top with the remaining cakes, flat side down.