Matcha Whoopie Pies

Ingredients

• 1.5 teaspoons baking soda 
• 1 cup buttermilk 
• 3 ounces cream cheese 
• 1 cup brown sugar dark packed
• 0.5 cup dutch-process cocoa powder such as droste
• 1 large eggs 
• 2 cups flour 
• 1 serving mascarpone cheese 
• 1.5 tablespoons matcha tea powder 
• 1.5 cups powdered sugar 
• 0.8 teaspoon sea salt fine
• 0.5 cup butter unsalted at room temperature
• 6 tablespoons butter unsalted at room temperature
• 1  vanilla pod split
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• blender
• ziploc bags
• offset spatula
• butter knife

Directions

1. Preheat oven to 35
2. Sift flour, cocoa, baking soda, and salt into a medium bowl.
3. Beat butter and brown sugar in a large bowl with a mixer on medium speed until very fluffy, 3 to 4 minutes.
4. Beat in egg, vanilla extract, and vanilla seeds. Reduce speed to low and gradually add flour mixture; then gradually beat in buttermilk until smooth, scraping down inside of bowl as needed.
5. Line 2 large baking sheets with parchment paper or Silpat mats*. Put batter in a piping bag with a large tip (or cut a 1/2-in. corner off a resealable plastic bag and spoon in batter). Form 1-tbsp. mounds of batter 2 in. apart on sheets.
6. Bake about 12 minutes or until cakes spring back when poked.
7. Transfer to rack to cool.
8. Meanwhile, make filling: Sift powdered sugar and matcha together into a medium-large bowl.
9. Add cream cheese, butter, and mascarpone and beat with a mixer on low speed at first, then on medium until very smooth and creamy, about 2 to 3 minutes.
10. Using an offset spatula or a butter knife, generously spread some filling on the flat side of a cake and top with another cake. Repeat for rest of cakes.
11. *Chill matcha after opening to slow oxidation. Silpats (silicone baking mats) prevent sticking.