I never feel as if there are enough hours in the day to accomplish everything on my to-do list. Inevitably, I end up carrying a few things over to the next day’s list, and the vicious cycle repeats itself. (Please tell me I’m not the only one who feels that way…) If I could figure out a way to squeeze additional hours into the day, one of the things I’d love to do is spend more time browsing other food blogs. In the past month alone I’ve discovered scores of gorgeous, inspiring blogs I want to add to my daily reading, but unfortunately, I know it’s just not feasible. The other day, though, when I was procrastinating on the work that needed to be done to file our taxes, I did spend a few minutes over on Tessa’s site, Handle the Heat. I just found her last month, and I am so glad I did; she’s only 19 and so crazy talented it’s hard to believe.
I bookmarked several recipes on Tessa’s site, but the one I wanted to make immediately was her Nutella buttercream frosting. What can I say, I’ve been on a Nutella kick since making the Nutella marshmallow turnovers a few weeks ago 🙂 I wasn’t really in the mood to make cupcakes though, so I decided instead to use the Nutella buttercream frosting as a filling for vanilla bean whoopie pies. I’d been meaning to try a recipe from the whoopie pies book I picked up a few months ago and this gave me that opportunity. The frosting didn’t disappoint – it’s smooth, creamy and really delicious. Plus, it couldn’t be easier to throw together, which always scores points in my book. The vanilla bean cookies were good too, but definitely served as a vehicle for the Nutella frosting more than anything else. If you’re a Nutella lover, you’ll definitely want to give this frosting a try!
Vanilla Bean Whoopie Pies
from Whoopie Pies by Sarah Billingsley and Amy Treadwell
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
2 tablespoons milk, at room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and both sugars on medium speed until light and fluffy, about 3-4 minutes. Add the eggs and buttermilk and beat until combined (your batter may look curdled – mine definitely did, but it came together when I added the flour).
Combine the milk, baking soda, and vinegar in a small measuring cup. With the mixer on low add half of the flour mixture, followed by the milk mixture and then the rest of the flour mixture. Beat just until everything is combined. Add the seeds from the vanilla bean and beat for another minute, until everything is completely combined.
Using a small cookie scoop, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Bake the cookies, one sheet at a time, for 8-10 minutes, or until they are set and just beginning to brown. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Prepare the filling with the recipe below. Fill a pastry bag fitted with a plain round tip with the Nutella buttercream. Once the cookies are cool, pair them by size. Pipe some of the buttercream on the flat side of one cookie in each pair. Sandwich the whoopie pies together, pressing to nudge the filling to the edges.
Nutella Buttercream
from Handle the Heat
3/4 cup (12 tablespoons) unsalted butter, softened
1/2 cup Nutella
1 teaspoon vanilla extract
1 tablespoon milk
1 cup confectioners’ sugar, sifted
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and Nutella together until combined. Add the vanilla, milk and confectioners’ sugar to the mixer bowl and beat on low speed until the powdered sugar is just about incorporated. Increase the mixer speed to medium and beat until the frosting is smooth.
Note: Yield will depend on the size of your cookie sandwiches – I halved the recipe and ended up with 12 sandwiches – my cookies were about 3 inches in diameter.
I love whoopee pies. I will have to try this vanilla bean recipe.
Anything that is a vehicle for enjoying Nutella is a must bake in my book. These look wonderful Tracey 🙂
These are right up my alley! I sooo love Nutella.
I feel the same–so many good food blogs to read, so little time! I really enjoy yours though–I will have to take a look at Handle the Heat too–this looks like a great recipe 🙂
These woopies look delicious. I wish I could find buttermilk in Cyprus.
@Eftychia – You can make a buttermilk substitute if you have milk and either lemon juice or vinegar. Add a tablespoon of the lemon juice or vinegar to a scant cup of milk, stir and let sit for a few minutes. Hope that helps 🙂
Holy smokes! These look fantastic!!!!!! – mary
You are so not alone! There are not enough hours in the day…and I always, always think I can do more than time physically permits.
Your whoopie pies look delicious. Nutella buttercream sounds pretty genius.
I am all about the whoopie pies and Nutella, what a great combination!
Those look freaking amazing. Mmmmmmmm.
Yum. Any use of Nutella is a good use of nutella :).
I hear ya on the not enough time to get everything done (and not enough people to eat all the treats I want to make!). These look great
Mmmmmmmmmm….
I love your whoopie pies. I recently tried making them with mixed results so I’d love to try again with this recipe. I totally understand what you mean about so many great blogs and just not enough time to do them all justice.
I love whoopie pies! I’ve been wanting to try recipes from the Whoopie Pies book for a while, and now I finally can! And these with nutella filling? Who can resist! Thanks for sharing!
Wow, Nutella buttercream sounds amazing. Your whoopie pies look absolutely perfect by the way. I’ve made a few before and they were rather ‘rustic’ in appearance!
Would it be inappropriate for me to just eat the buttercream out of a big bowl with a big spoon? 🙂 LOL
@Tiffany – Not at all! I was very tempted myself 🙂
These look so delicious. I used to be…well…scared by Nutella. And then I tried it. And then I was in love! I love the use of it in recipes!
Just the idea of nutella buttercream frosting is making me swoon. 🙂 These sound great!
I love the look of these pies…so evenly made and neat…with nutella buttercream, bet they are a hit with anyone!
umm…nutella buttercream? oh my goodness. This is a whoopie pie I need to try!
I love nutella! These look absolutely delicious. I’ve only ever tried making whoopie pies once but I’ll definitely have to make them again with this recipe. thanks!
There are definitely not enough hours in the day. I just don’t look at the to do list anymore….it’s too skerry. 😉
This looks wonderful. The Nutella filling is dreamy.
Wow…just…wow. These look divine!
These look perfect! Just perfect!
Nutella buttercream?! Yum. I totally want to try these.
You had me at Nutella buttercream! Definitely have to give these a try.
Oh Tracey.. I’ve literally bookmarked every single recipe of yours today.. What are you doing to me… My diet!!
Thanks goodness I stumbled on your site as a few other ones did not make the nutella into a buttercream, and that would have ended in a gooey mess. Will definitely try these out soon!!