Whoopie Pies
Photography Courtesy Ben Lochard
in the kitchen with… May/June 2022
Ingredients
Cakes
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
1¼ teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
Filling
1 stick (½ cup) unsalted butter, softened
1¼ cups powdered sugar
2 cups marshmallow creme
1 teaspoon vanilla
Instructions
Cakes
- Preheat oven to 350°F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl 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 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 sides of bowl occasionally, and mixing until smooth.
- Spoon ¼-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 time, 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.
Filling
- Beat together butter, powdered sugar, marshmallow creme, and vanilla in an electric mixer at medium speed until smooth, about 3 minutes. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes. Makes 8 desserts.
Recipe adapted from Epicurious, courtesy Deanne Edwards
