Prep Time: 45 mins | Cook Time: 15 mins | Servings: 8
Chocolate Whoopie Pies are my kid’s favorite! Dark, deep cake-like mini pies sandwiched with a soft, airy marshmallow-like cream filling.
Ingredients
Chocolate Whoopie Pies:
1 1/2 c. (200 g) all-purpose flour
1 large egg
3/4 c. (150 g) sugar (brown, granulated, or raw works)
1/2 tsp vanilla extract
1/3 c. (75 g) unsalted butter, melted
1 tsp instant espresso powder
2/3 c. (150 milliliters) buttermilk
2/3 c. (80 g) unsweetened cocoa powder (or Dutch-processed cocoa)
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Cream Filling:
1 c. (85 g) marshmallow fluff
1 c. (125 g) confectioner’s sugar
1/2 tbsp vanilla extract
1/2 c. (110 g) unsalted butter, softened at room temperature
How to make Chocolate Whoopie Pies
Chocolate Whoopie Pies:
Step 1: Place the egg and sugar in a bowl. Beat well until you have a thick and pale mixture.
Step 2: Add the buttermilk, vanilla, and melted butter. Mix well until blended.
Step 3: Wisk in the baking soda, baking powder, instant espresso, and salt.
Step 4: Then, slowly stir in the cocoa and flour until just mixed. Do not overmix.
Step 5: Using some cling wrap, tent the bowl and place it in the fridge to chill for 20 to 30 minutes.
Step 6: Prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Using parchment paper, line two cookie trays.
Step 7: Using a flavorless oil, lightly grease your palms, then roll 2 tbsp mounds of the mixture and place on the prepared cookie tray. Repeat with the remaining mixture, making sure to place each pie about 2 inches apart from the other. If the mixture is too sticky, you can spoon the mixture or use an ice cream scoop.
Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until the pies are puffed and springy when touched. Allow the pies to cool fully.
Step 9: Based on the size and shape, pair each whoopie pie half up with another half.
Step 10: In a piping bag with the end snipped off. Place the filling. On top of the halves, pipe 1 to 2 tbsp-sized dollops of the mixture.
Step 11: Top with the other half of the pie, slightly pressing down.
Step 12: Before serving, chill the pies. This way, the filling can glue both halves together.
Cream Filling:
Beat the butter with vanilla and sugar until smooth. Using a whisk or spatula, stir in the marshmallow fluff until sticky.
Place in the fridge to chill for about 30 minutes until firm.
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