Whoopie Pies

One of the (many) things I had never made before was whoopie pies. I thought you needed a special pan, or fancy piping…and I didn’t know if they were really worth much effort, especially since recipes usually only make a few. I usually like a decent amount of effort to make desserts that would last us a week or so, just to make it more worthwhile. Otherwise, I’d rather make something more regular like cake/cookies/brownies. Well, I made these with the Fudgelet at his request. And they were worth it. Even worth needing to buy marshmallow fluff.

The Fudgelet might say the marshmallow fluff is the main draw since it is a star ingredient of the tasty filling.

Some of the pies cracked a bit, but that was fine by us. The filling holds them together fine.

 

Directions for Whoopie Pies

Adapted from America’s Test Kitchen

Pies

  • 2 cups flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I used regular table not kosher salt here)
  • 1 cup packed light brown sugar
  • 1 stick (1/2 cup) butter, softened
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup buttermilk (I used buttermilk powder)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. With the stand mixer on medium speed, beat together the sugar and butter until light and fluffy (about 3-5 minutes). Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.

Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

Reduce the mixer speed to low, then add the flour mixture in 3 parts, and the buttermilk in 2, going flour, buttermilk, flour, buttermilk, flour. Again, scrape down the bowl as necessary.

Use a 1/3 measuring cup or scoop (I used my large cookie scoop instead) to scoop mounds of batter onto each baking sheet, spacing the mounds about 3 inches apart.

Bake until the cakes spring back when pressed, about 15-20 minutes, switching and rotating the pans halfway through baking. Cool completely on baking sheets.

Filling

  • 1.5 sticks (3/4 cup) butter, softened
  • 1.25 cups confectioners’ sugar
  • 1 Tablespoon vanilla extract
  • 1/8 teaspoon table salt
  • 2.5 cups (2 7-ounce containers) marshmallow fluff

Beat together the butter and sugar on medium speed with your mixer until light and fluffy, about 2-4 minutes. Beat in the vanilla and salt, then beat in the fluff until incorporated. Refrigerate the filling until slightly firm (about 30 minutes).

Use 1/3 cup of filling sandwiched between two cakes. I used a bit less since I made smaller pies.

Press the cakes together to spread the filling to the edges of the cakes. Serve. I preferred them at room temperature over being in the refrigerator.

Directions for Whoopie Pies (without pictures)

Adapted from America’s Test Kitchen

Pies

  • 2 cups flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt (I used regular table not kosher salt here)
  • 1 cup packed light brown sugar
  • 1 stick (1/2 cup) butter, softened
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup buttermilk (I used buttermilk powder)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone liners. With the stand mixer on medium speed, beat together the sugar and butter until light and fluffy (about 3-5 minutes). Beat in the egg and vanilla, scraping down the sides of the bowl as necessary. Meanwhile, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

Reduce the mixer speed to low, then add the flour mixture in 3 parts, and the buttermilk in 2, going flour, buttermilk, flour, buttermilk, flour. Again, scrape down the bowl as necessary.

Use a 1/3 measuring cup or scoop (I used my large cookie scoop instead) to scoop mounds of batter onto each baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes spring back when pressed, about 15-20 minutes, switching and rotating the pans halfway through baking. Cool completely on baking sheets.

Filling

  • 1.5 sticks (3/4 cup) butter, softened
  • 1.25 cups confectioners’ sugar
  • 1 Tablespoon vanilla extract
  • 1/8 teaspoon table salt
  • 2.5 cups (2 7-ounce containers) marshmallow fluff

Beat together the butter and sugar on medium speed with your mixer until light and fluffy, about 2-4 minutes. Beat in the vanilla and salt, then beat in the fluff until incorporated. Refrigerate the filling until slightly firm (about 30 minutes). Use 1/3 cup of filling sandwiched between two cakes. I used a bit less since I made smaller pies. Press the cakes together to spread the filling to the edges of the cakes. Serve. I preferred them at room temperature over being in the refrigerator.

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