Whoopie Pies
MAKES
Makes 8 whoopie pies
TAKES
Prep time: 1 hour
Cook time: 20 minutes
Total: 2 hours 20 minutes (includes chill time)
✻ ABOUT THIS RECIPE
Two disks of soft, moist chocolate cake filled with marshmallow buttercream. It’s portable, packable, and dreamily snackable. These classic snack cakes are said to have earned their name from the gleeful expressions a kid would make when they found one of these beauties in their lunchbox - whoopie!!!!
INGREDIENTS
Cakes
300 g / 2 ½ cups all purpose flour
43 g / ½ cup black cocoa powder
6 g / 1 ½ teaspoons baking powder
2 g / ½ teaspoon fine sea salt
113 g / ½ cup unsalted butter, at room temperatrure
212 g / 1 cup light brown sugar
50 g / ¼ cup granulated sugar
56 g / 1 large egg, at room temperature
10 g / 2 teaspoons vanilla extract
230 g / 1 cup whole milk, at room temperature
Marshmallow Buttercream Filling
113 g / ½ cup unsalted butter, at room temperature
113 g / 4 ounces cream cheese, at room temperature
370 g / one (13-ounce) jar marshmallow cream
3 g / ½ teaspoon vanilla bean paste or extract
pinch or two fine sea salt
More Cake This Way:
METHOD
1. Heat the oven to 350°F / 175°C with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Make the cakes: in a medium bowl, whisk the flour, cocoa powder, baking powder, and salt to combine.
3. In the bowl of an electric mixer fitted with the whip attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4-5 minutes. Scrape the sides and base of the bowl well.
4. Add the egg and vanilla, and mix on medium speed to combine, about 2 minutes. Scrape the base and sides of the bowl well, and mix until fully incorporated, about 2 minutes more.
5. Add about half of the dry ingredients, and mix on low speed to combine, about 1 minute more. Add about half of the milk and mix on low speed to combine. Scrape the base and sides of the bowl well.
6. Repeat this process, incorporating the remaining dry ingredients and milk, and mixing until the batter is smoothly combined.
7. Use a #16 / ¼ cup scoop to scoop heaping mounds of batter onto the baking sheets, placing 8 scoops per sheet, and dropping them in staggered rows to ensure there’s room for them to spread in the oven.
8. Transfer the pans to the oven and bake until they are set around the edges, and the cake gently springs back when touched in the center, 15-18 minutes. For most even baking, rotate the two baking sheets halfway through bake time.
9. Transfer the pans to a cooling rack and allow the cakes to cool completely.
10. Make the marshmallow buttercream filling: in the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until light and fluffy, 3-4 minutes. Scrape the bowl well.
11. Add the marshmallow cream, vanilla, and salt and mix on medium speed until smooth and fully combined. (If desired, transfer the filling to a pastry bag, and cut a ½-inch / 1 cm opening from the tip of the bag. )
12. Assemble the whoopie pies: Turn half of the cakes over, and pipe or scoop filling into the flat side of each cake. Place one of the plain/unfilled cakes on top, and press down gently until the frosting comes to meet the edge of the cakes.
13. Transfer to the refrigerator and chill, uncovered, for at least 1 hour before serving. Store the whoopie pies in an airtight container in the refrigerator for up to 4 days.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
