Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain. Sifting the cocoa powder is highly recommended to ensure a smooth batter.
- In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the egg and vanilla extract, beating well to combine and scraping down the sides of the bowl as needed.
- Set your mixer to low speed. Gradually add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix just until combined; do not overmix. Use a large cookie scoop to drop rounded tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes or until the tops spring back when lightly touched. Cool completely on a wire rack.
- While the cakes cool, prepare the filling. In a clean bowl, beat the butter and peanut butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the vanilla and enough milk or cream to reach a fluffy, spreadable consistency. Increase the speed to high and whip for 2 minutes until light and airy.
- Pair up the cooled chocolate cakes by size. Flip one cake over so the flat side faces up. Pipe or spoon a generous amount of peanut butter filling onto the center of the flat side. Place the second cake on top and press down gently until the filling reaches the edges. Repeat for all pies.
- Cook Time: 32 minutes