Lady Behind The Curtain - Whoopie Pies

Chocolate brownie on the outside with a pillow of marshmallow fluff on the inside!  Mmmmm…

Whoopie Pie Recipe

Ingredients For Cakes

2 cups flour

1/2 cup cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1 large egg

Directions For Cakes

Preheat oven to 350 degrees

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.  Sit together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer and 5 minutes with a handheld, then add egg, beating until combined well.  reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4 cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.  Transfer with a metal spatula to a rack to cool completely.

Ingredients For Filling

1/2 cup unsalted butter, softened

1 1/4 cups confectioners sugar

2 cups marshmallow cream

1 teaspoon vanilla

Directions For Making Filling

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Fill pies.

TIP: Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

Filling can be made 4 hours ahead and kept, covered , at room temperature.

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