I’ve been on a whoopie pie baking spree lately it seems. This is my absolute favorite recipe for your basic chocolate variety. The cake is so moist and the cream filling is incredibly fluffy and delicious. I made these recently for my family’s Easter celebration and decided to make them a little more fancy and Easter-ish by adding pastel colored filling. Gotta love a dessert that you can customize for different occasions!
Oh, and here’s a photo my mom took of my whoopie pie display on Easter:
Chocolate 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 tsp vanilla
1 cup milk
For the filling:
1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup powdered sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 tsp salt dissolved in 1 Tbsp water
1 1/2 tsp vanilla extract
3-4 drops food coloring for pastels, optional
For the whoopie pie:
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
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.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies
For the filling:
Beat together the butter, shortening, sugar, and marshmallows until well combined.
Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla and beat until smooth.
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 – my favorite whoopie pie maker