Chocolate Whoopie Pies w/ Marshmallow Filling
In preparing for my best friend Julie's baby shower I knew I wanted to create something that she would love - chocolate and marshmallow, two of her favorites!
This was my first time making whoopie pies and let me tell you they actually aren't as hard to make as they may seem. Cakes can be made 1-2 days ahead and kept layered between sheets of wax paper in an airtight container. Filling can be made a few hours ahead and kept covered at room temperature although I had to put mine in the refrigerator so it would set up a little bit.
I bought a whoopie pie pan at Crate & Barrel, which makes things easier but you can use a cookie sheet but just make sure to butter the sheet.
These were a huge hit at the baby shower and Julie absolutely LOVED them. Hope you will try these decadent bites of joy!!
Yields 24 small chocolate pies
Cake Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder (I use Hershey's)
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar (light or dark)
1 large egg
Filling Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups powdered sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
Preheat oven to 350.
Whisk together flour, cocoa, baking soda and salt until combined. Stir 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, then add egg, beating until combined well. Reduce speedy to low and alternate mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down the side of bowl occasionally and mixing until smooth. The batter will be on the thick side.
Spoon about 1 tablespoon of batter on the buttered whoopie pie pan or 2 inches apart on the cookie sheets. Bake for 10 - 12 minutes or until tops are puffed and cakes spring back when touched. Transfer with a metal spatula to a rack to cool completely.
In a mixing bowl, mix all filling ingredients and beat on medium speed for 3 minutes or until smooth.
This was my first time making whoopie pies and let me tell you they actually aren't as hard to make as they may seem. Cakes can be made 1-2 days ahead and kept layered between sheets of wax paper in an airtight container. Filling can be made a few hours ahead and kept covered at room temperature although I had to put mine in the refrigerator so it would set up a little bit.
I bought a whoopie pie pan at Crate & Barrel, which makes things easier but you can use a cookie sheet but just make sure to butter the sheet.
These were a huge hit at the baby shower and Julie absolutely LOVED them. Hope you will try these decadent bites of joy!!
Yields 24 small chocolate pies
Cake Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder (I use Hershey's)
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar (light or dark)
1 large egg
Filling Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups powdered sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
Preheat oven to 350.
Whisk together flour, cocoa, baking soda and salt until combined. Stir 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, then add egg, beating until combined well. Reduce speedy to low and alternate mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down the side of bowl occasionally and mixing until smooth. The batter will be on the thick side.
Spoon about 1 tablespoon of batter on the buttered whoopie pie pan or 2 inches apart on the cookie sheets. Bake for 10 - 12 minutes or until tops are puffed and cakes spring back when touched. Transfer with a metal spatula to a rack to cool completely.
In a mixing bowl, mix all filling ingredients and beat on medium speed for 3 minutes or until smooth.
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