Prep Time: 45 mins | Cook Time: 15 mins | Servings: 8
My kids can never get over these decadent Chocolate Whoopie Pies. Billowy, marshmallow filling sandwiched in a dark, deep cake-like pie.
Chocolate Whoopie Pies:
1 and 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
1/2 tsp salt
2/3 c. (150 milliliters) buttermilk
2/3 c. (80 g.) unsweetened cocoa powder (or Dutch-processed cocoa)
3/4 tsp baking soda
1 tsp instant espresso powder
1/4 tsp baking powder
1 c. (125 g.) confectioner’s sugar
1/2 c. (110 g.) unsalted butter, softened at room temperature
1 c. (85 g.) marshmallow fluff
1/2 tbsp vanilla extract
How to make Chocolate Whoopie Pies
Chocolate Whoopie Pies:
Step 1: Whisk the egg and sugar in a bowl until thick and pale.
Step 2: Add the buttermilk, vanilla, and melted butter. Continue mixing until well incorporated.
Step 3: Then, whisk in the baking soda, baking powder, instant espresso, and salt. Next, slowly add the cocoa along with the flour, mixing until just blended.
Step 4: Using cling wrap, cover the bowl and chill in the fridge for about 20 to 30 minutes.
Step 5: Prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Using parchment paper, line two cookie trays.
Step 6: With a bit of flavorless oil, grease your palms. Roll 2 tbsp of the mounds, then arrange them around 2 inches apart on the prepared cookie trays. You can use an ice cream scoop to do this. Place in the preheated oven and bake for about 10 to 15 minutes or until the pies are puffed and springy when touched.
Step 7: Remove from the oven when done and allow the pies to cool fully.
Step 8: Based on the size and shape, pair each Whoopie pie half up with another half.
Step 9: In a piping bag with the end snipped off, place the filling. Atop one of the halves, pipe about 1 to 2 tbsp size dollops of the filling.
Step 10: Then, sandwich it with the other pie, slightly pressing it down.
Step 11: So the filling can glue both halves, chill the pies before serving.
Cream Filling: Combine the butter, vanilla, and sugar until smooth. Using a whisk or spatula, stir in the marshmallow fluff. Place the filling in the fridge to chill for about 30 minutes until firm.
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