Dark chocolate peanut butter whoopie pies

Dark Chocolate. Peanut Butter. Whoopie Pies.

Oh, yes.

They are decadent. Today at work we welcomed new intern, Sarah. To celebrate her first day on the team, I made these whoopie pies. Okay, so maybe I've been looking for *any* excuse to make them.

Here's what you need:
2 cups flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
2 oz. bittersweet baking chocolate

In a microwave-safe bowl, microwave the baking chocolate in 30 second intervals, stopping to stir between, until completely melted. Allow to cool a little bit while you do the next steps.

Cream together the brown sugar and butter. I did this in my kitchenaid for about 3-4 minutes on a medium speed. It would probably take a little longer with a handmixer.

In a separate bowl, stir together the flour, cocoa powder, baking soda and salt. In a small bowl or cup, combine the buttermilk and vanilla.

After the butter/sugar mixture is light and fluffy, add in the melted chocolate and beat well to combine. With your mixer speed on low, alternate adding the dry ingredients and the buttermilk mixture, beginning and ending with the dry mix (I did three dry additions, two milk additions).

Scoop batter (2 inch scoop is good!) onto a baking sheet lined with parchment paper and bake at 350 for about 11 minutes. Allow to cool

For the amazing icing!
What you need:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
pinch of salt
1/3 cup heavy cream

Beat together the powdered sugar, butter, peanut butter, vanilla, and salt. Once it's combined, add creamy slowly to reach desired consistency. 1/3 is an approximation... you may need more or less depending on how thick you want the frosting.

I used an icing bag to pipe the frosting onto the cookies because it helps distribute it a little more evenly, but you could just as easily use a knife. I match the cookies up before hand so I make sure I don't end up with a teeny top and giant bottom cookie.

This recipe makes 12-14, depending on the size.