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Classic Chocolate Whoopie Pies

Classic Chocolate Whoopie Pies

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A dark, deep cake-like exterior sandwiched together with a billowy, marshmallow interior.
Course Dessert
Cuisine American
Keyword butter, Chocolate, Coffee, Dessert, Eggs, Vanilla
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 servings

Ingredients

For the pies:

  • 1 large egg
  • ¾ cup 150 g sugar (brown, granulated or raw work great)
  • ⅔ cup 150 mL buttermilk
  • ½ tsp vanilla extract
  • ⅓ cup 75 g unsalted butter, melted and cooled slightly
  • ¾ tsp baking soda
  • ¼ tsp baking powder
  • 1 tsp instant espresso powder
  • ½ tsp salt I didn’t add this in the video, but a touch of salt never hurts
  • ⅔ cup 80 g unsweetened cocoa powder (or Dutch processed cocoa)
  • 1 and 1/2 cups 200 g all-purpose flour

For the filling:

  • ½ cup 110 g unsalted butter, softened at room temperature
  • 1 cup 125 g confectioner’s sugar
  • ½ tbsp vanilla extract
  • 1 cup 85 g marshmallow fluff

Instructions

To make the pies

  • In a bowl, beat together the egg and sugar until thick and pale in color.
  • Stream in the buttermilk, vanilla and then the melted butter, and continue to mix until well-blended.
  • Stir in the baking soda, baking powder, instant espresso and salt.
  • Gradually add in the cocoa and the flour until just combined. Over-mixing will result in a tough, dense whoopie pie.
  • Cover the bowl with some cling-wrap and chill for 20-30 minutes.
  • In the meantime, preheat the oven to 325 F or 170 C and line two cookie trays with parchment paper.
  • Grease your palms with a little flavorless oil and roll 2 tbsp sized mounds of the mixture.
  • Place about 2 inches apart. You can alternatively spoon the mixture if it is too sticky, or just use an ice-cream scoop.
  • Bake for 10-15 minutes or until puffed and springy when touched, then let the pies cool completely.

To make the filling:

  • Beat together the butter, vanilla and sugar until smooth.
  • Stir in the marshmallow fluff using a whisk and a spatula. This stuff is sticky, so beware!
  • I like to chill the filling for 30 minutes so that it is firm to pipe.

To assemble:

  • Pair each whoopie pie half up with another half based on size and shape.
  • Place the filling in a piping bag with the end snipped off, and pipe 1-2 tbsp sized dollops atop one of the halves.
  • Sandwich with the other and press down slightly.
  • Chill the pies so that the filling can glue both halves together, then serve.
  • These are great at room temperature or cold, and store well for a week if tightly sealed.