Sunday, February 3, 2013

Whoopie Pies

I having been eyeing up whoopie pies for a LONG time. I finally broke down and made some the other day.

They are just as good as I imagined.
They are so soft and cakey and the filling, oh man… perfection.

What you need,
For the cakes,
2 cups all-purpose flour
½ cup cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup packed light brown sugar
8 tbsp. unsalted butter, softened (I used salted butter, as usual, I just left out the ¼ tsp. salt)
1 large egg
1 tsp. vanilla extract
1 cup buttermilk

For the filling,
12 tbsp. butter, softened
1 ¼ cup icing sugar
1 ½ tsp. vanilla extract
1/8 tsp. salt (if you use salted butter, leave it out! That is what I did)
2 ½ cups marshmallow cream

To make the cakes adjust the oven racks to upper middle position and heat the oven to 350 degrees.

Line 2 baking sheets with parchment paper or silpat mats.

In a bowl whisk together the flour, cocoa powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and butter on medium speed until light and fluffy. Beat in the egg until well incorporated. Beat in the vanilla.

Reduce the speed to low and beat in 1/3 of the flour mixture, then half the buttermilk.  Repeat with half of the remaining flour and the rest of the buttermilk, finishing up with the last of the flour.
Use a rubber spatula to give the batter a final stir and make sure it is well mixed.

Scoop the cookies onto the lined baking sheet. The recipe said to use 1/3 cup of the batter, which I did, but man these cookies are HUGE! I would do half that amount, unless you want to share your cookie with someone else!

I got 14 cookies (so a total of 7 cookies one they are put together) but if you make them smaller you would probably get closer to a dozen cookies total.

Bake until cakes spring back when pressed with your finger, about 15-18 minutes. Don’t overcook, they will dry out!

Let cool completely on a wire rack.

To make the filling combine the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Add in the vanilla and salt. Beat in the marshmallow cream until well incorporated. Make sure to refrigerate the filling for at least 30 minutes until slightly firm.

*I totally forgot to refrigerate the filling, and then couldn’t figure out why it all  just leaked right out of the cookies. DUH!!

Just before you are ready to serve put a dollop of the filling on the flat side of one cookie, press a second cookie onto the filling spreading it out to the edges.

You don’t want to fill the cookies too far in advance.

These cookies are so darned good. Moist and chocolaty and the filling is to die for! I expected it to be really sweet, but it isn’t, its perfect!


1 comment:

  1. May I first just say thank you thank you thank you thank you.... & oh my, thank you. Secondly I would like to say if these are as yummy good as you describe them to be then thank goodness you only get 7 to 10 cookies in a batch because, that would be ten pounds of trouble waiting to happen. I have seen variations of the filling recipe that include cream cheese but I am gonna make your version first, as you have yet to fail to make me happy on any recipe yet!! Can't wait to whip these babies up!! Thanks for another mouth watering super yummy treat!