So, I am always craving something sweet. I wish I didn’t get this gene. . but I have it. I must have at least one bite or two. . I’m a big believer in not denying yourself food or sweets that you want (well, all within reason) because if you keep denying yourself, you’ll lose it one day and find yourself hiding in a closet and stuffing your face with whatever you were craving. . like that bag of bite sized Snickers. . at least that’s how I imagine it would happen. 🙂 This is why I allow myself to have a bite here and a bite there. So I guess it’s also about self-control. . . Well, um. . yeah, let’s hold that thought for a second because all self-control goes out the window with these whoopie pies. . .
Dessert just makes everything better.
So today, I was craving cake and I had stumbled upon this recipe from Handle the Heat. I’ve never made Whoopie Pies before and was up for the challenge! A few things to note:
- The recipe calls for a TON of butter so- for the marshmallow filling, I cut it in half (well, more than half) and only used one stick. Couldn’t bring myself to use 2 1/2 sticks.
- I have never seen Marshmallow Fluff nor could I find the stuff so I bought Jet-Puffed Marshmallow Creme by Kraft (works just fine)
- If you want to: use a cake pan made especially for whoopie pies. They have them at Bed, Bath & Beyond for like $10 (and you can get 20% off that). Made by Wilton.
- You only need one tablespoon of the cake batter. Don’t use too much or your pies will be too big. My first batch were “way too big” whoopie cakes.
- I wanted to try a fruit filling with my marshmallow filling but I ran out of time! Try this if you want to add a fruit sauce instead of or with the marshmallow: purée fresh raspberries or strawberries (and 1-2 teaspoons of sugar; optional) in a blender and strain through a fine sieve to remove the seeds!
- Next time, I am going to try making a Peanut Butter cream filling . . too much? Nah. .
So, we threw a little whoopie pie party. . I hope you enjoy!
- For the Chocolate Whoopie Pies:
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 stick 8 tablespoons, 1/2 cup unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups whole milk
- For the Marshmallow Filling:
- About 1 cup Marshmallow Fluff hard to measure exactly
- 1 stick unsalted butter at room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Whoopie Pies:
- Preheat oven to 375 degrees F. If you don't have a whoopie pie pan, line two large baking sheets with silicone baking mats or parchment paper.
- Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In the bowl of an electric mixer, beat the butter and brown sugar on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes, or until light and fluffy. Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture then half of the milk to the batter and beat on low until combined, scraping down the sides of the bowl as necessary. Add remaining milk and flour, beating until combined.
- Drop 1 tablespoonful of batter onto prepared baking sheets 2-inches apart (or directly in pockets of the whoopie pie pan). Bake for 10 minutes, or until pies spring back slightly when pressed gently. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
- For the filling:
- In the bowl of an electric mixer, beat the Marshmallow Fluff or creme and butter on low speed until combined. Increase speed to medium and beat until light and fluffy, about 2-3 minutes. Reduce speed to low and add powdered sugar and vanilla. Mix until incorporated then increase speed to high and beat until smooth and fluffy, about 2-3 minutes more. Filling can be made about 4 hours ahead of time, kept at room temperature.
- To assemble:
- Spread tablespoonfuls of marshmallow filling on the flat side of half the whoopie pies then sandwich with the remaining whoopie pies. Store at room temperature in an airtight container for up to 3 days.