I’ve been dying to make these chocolate whoopie pies, because the red velvet whoopies we made a year ago for Baked Sunday Mornings were really fabulous. Would the chocolate version be just as good?

My batter was odd – a little runny, and I had problems with lumps of flour. It did thicken up as it sat on the counter, and I probably should have let it sit for a while before I scooped it out onto baking sheets. After they cooked, though, the cake part of the whoopies turned out pretty good, not as puffy as I would have liked and without a nice crackly top. They’re a little sticky. I will say that I love mixing batters by hand – so simple and satisfying.

The buttercream is terrific, as are all of the Baked buttercreams I’ve made to date. It’s a classic Swiss buttercream – heated and whipped eggs and sugar, plus a hefty four sticks of butter. It’s light, creamy, not overly sweet, and very stable. Overall we liked the final result (although I think the red velvet whoopies were better). To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

• Chocolate Whoopie Pies (Baked Explorations, p. 108)