After my first attempt at whoopie pies – they quickly moved up to the top of my list of favorite new treats to bake. They are like eating a mini cake – with the frosting in the center. And I love the combination of chocolate and marshmallow – two of my favorite things.
My husband asked me to bake something to donate to a local charity on behalf of his business – and these were my choice. We packaged them up and sent them off.
Well, not without having a bite or two for myself – YUM!
for the whoopie pies:
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 Tbsp. unsalted butter, room temperature
- 4 Tbsp. vegetable shortening
- 1 cup packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
for the marshmallow filling
- 1/2 cup vegetable shortening
- 1/2 cup butter, room temperature
- 1 cup confectioners’ sugar
- 1 1/3 cups Marshmallow Fluff
- 1/4 tsp. salt dissolved in 1 Tbsp. water
- 1 1/2 tsp. vanilla extract
1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl sift together, flour, cocoa, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening and sugar on low until just combined. Increase speed to medium and beat for about 3 minutes.
4. Add egg and vanilla and beat for two more minutes.
5. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat alternating with remaining flour and milk and beat until combined.
6. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
7. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
To make the marshmallow filling:
1. Beat together the butter, shortening, sugar, and marshmallow till well combined.
2. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.
3. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling.
Source: The Novice Chef blog