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Chocolate Whoopie Pies with Marshmallow Filling

September 28, 2011

Whoopie Pies. Is it a cookie, a pie, or a cake?!

I prefer to call them cookies… That way after I eat three of them in a row I don’t feel as guilty as I would after eating three slices of pie or cake. Don’t judge me.

There are many different possible variations of whoopie pies. The first time I made whoopie pies, I made Pumpkin Whoopie Pies with a cream cheese filling. It was delicious, but since I plan on using pumpkin in every recipe imaginable this upcoming month, I thought it would be a nice change for my taste buds to try the original, Chocolate Whoopie Pies with a Marshmallow Filling.

It’s So FLUFFY!!! (Little Girl from Despicable Me)

They’re cake-like; light, fluffy, and moist. The sprinkles add a nice touch too.

Chocolate Whoopie Pies with Marshmallow Filling recipe by The Novice Chef:

For the whoopie pie:

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 ½ teaspoons baking soda

½ teaspoon salt

4 tablespoons unsalted butter, room temperature

4 tablespoons vegetable shortening

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup milk


For the filling:

½ cup vegetable shortening

½ cup butter, room temperature

1 cup confectioners’ sugar or glazing sugar

1 1/3 cups Marshmallow Fluff or marshmallow creme

¼ teaspoon salt dissolved in 1 tablespoon water

1 ½ teaspoons vanilla extract

  1.  Preheat oven to 375 degrees. Line baking sheets with parchment paper.

  2. 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.

  3. 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.
  4. While the cookies are cooling, beat together the butter, shortening, sugar, and marshmallow till well combined.
  5. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.
  6. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.
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