Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling.
The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"
Since this is the first time I am making Whoopie Pie I wanted to stick to the Classic Whoopie Pie recipe. For filling I couldn’t find Marshmallow Fluff/ Marshmallow Crème in the market here, so I had to make it at home. Found an easy recipe for the fluff on the net. It was really fun making whoopee pie, marshmallow fluff and the filling all from scratch. This time my super picky eater son loved the whoopie pies and he was the one who ate the most!
Classic Chocolate Whoopie Pies With Marshmallow Crème Filling
Recipe source: King Arthur Flour
Servings: 8 large or 16 small whoopie pies
For the Whoopie Pies
1/2 cup (120 ml) (4 oz) (115 gm) butter
1 cup (240 ml) (7 oz) (200 gm) brown sugar, firmly packed
1 teaspoon (5 ml) (5 gm) espresso coffee powder, optional
1 teaspoon (5 ml) (5 gm) baking powder
1/2 teaspoon (3 gm) baking soda
3/4 teaspoon (4½ gm) salt
1 teaspoon (5 ml) vanilla extract
1 large egg
1/2 cup (120 ml) (1½ oz) (45 gm) Dutch-process cocoa, sifted
2 1/3 cups (560 ml) (10 oz) (285 gm) unbleached all-purpose (plain) flour
1 cup (240 ml) milk
- Preheat oven to moderate 350°F/180°C/gas mark 4. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, brown sugar, espresso coffee powder (if using), baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.
- Add the cocoa, stirring to combine.
- Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
- Drop the dough by the 1/4-cupful (60 ml) onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.
- Bake the cakes in a preheated moderate oven for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
For the Marshmallow Crème Filling
1 cup (240 ml) (6 oz) (175 gm) vegetable shortening
1 cup (240 ml) (7 oz) (4½ oz) (125 gm) confectioners' sugar or glazing sugar
1-1/3 cups (320 ml) (4 oz) (115 gm) Marshmallow Fluff or marshmallow crème (recipe given below to make it at home)
¼ teaspoon (1½ gm) salt dissolved in 1 tablespoon (15 ml) water
1½ teaspoons vanilla extract
- Beat together the shortening, confectioners' sugar, and marshmallow until well combined.
- Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth. If the filling is too thin, add confectioners’ sugar until desired consistency is reached.
- Spread or pipe filling onto the flat side of half the cakes (with the filling). Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.
- The whoopie pies will keep for up to 3 days on a parchment lined baking sheet covered with plastic wrap, in the refrigerator.
How to make Homemade Marshmallow Fluff / Marshmallow Crème
(Half amount of the recipe is enough for the above filling)
(Makes 4 cups)
Recipe Source ~ Bonappetit
1 cup sugar, divided
4 egg whites
Pinch of kosher salt
1 teaspoon vanilla extract
- Combine 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads 240°, occasionally swirling pan and brushing down sides of pan with a wet pastry brush.
- Meanwhile, place egg whites, salt, and vanilla in the bowl of a stand mixer fitted with a whip attachment. Whip on high until frothy. Slowly add remaining 1/4 cup sugar. Whip until soft peaks form. Continue whipping until medium peaks form. Reduce speed to medium, then pour hot syrup into meringue in a slow, steady stream while whipping. Increase speed to high and continue whipping until stiff peaks form. Reduce speed to medium and whip until meringue is cool.
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