A few days ago, I was on twitter tweeting about my love for Whoopie Pies and a few California girls had no idea what I was talking about. Are whoopie pies just an East coast thing? Who knew? My mom would make these for us as kids, and I absolutely love them! They are like the unrefined cousins of macarons and completely delicious! Here is my favorite whoopie pie recipe below. Enjoy!
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder (or whatever cocoa you have available)
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup well-shaken buttermilk (I use the powdered kind that you just add water to.)
- 1 teaspoon vanilla
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 stick (1/2 cup) unsalted butter, softened (You can also use Crisco…but Crisco grosses me out.)
- 1 1/4 cups confectioners sugar
- 2 cups marshmallow cream such as Marshmallow Fluff (Generic works just as well.)
- 1 teaspoon vanilla
To make cakes:
Preheat oven to 350°F.
Get out three bowls. In one, whisk together your dry ingredients: flour, cocoa, baking soda, and salt in a bowl until combined. In another small bowl, stir together buttermilk and vanilla.
In the third (large) bowl, beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 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.
You can spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets (or sheets lined with parchment paper—which I recommend). I don’t spoon the batter though. I find it works better to place the batter in a pastry bag and bloop it neatly on the parchment paper. 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. Allow to cool for two minutes after pulling out and then transfer with a metal spatula to a rack to cool completely.
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Once cake is completely cool to the touch, place your marshmallow filling in a pastry bag (or just a large plastic baggie with the corner snipped off) and place filling on flat sides of half of cakes and top with remaining cakes to make little cake sandwiches.
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