Whoopie Pie
A tasty cake with a sweet filling, easy to make and delicious to eat!
Ingredients
Cakes
- 2 cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- 8 tablespoons unsalted butter 1 stick, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
filling
- 12 tablespoons unsalted butter 1½ sticks, room temperature
- 1¼ cup confectioner's sugar
- 1½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 2½ cups marshmallow fluff
Instructions
Cakes
- Adjust racks to upper-middle and lower-middlePre-heat oven to 350℉. Spray or line 2 baking sheets with parchment or silpat's
- Whisk flour, cocoa powder, baking soda and the salt and set aside.
- Place the butter and sugar into a large mixing bowl. Beat the butter and sugar until fluffy, around 4 minutes. Add the egg until incorporated. Scrape down the sides of the bowl as needed. Add the vanilla and then slowly add the flour mixture alternating with the buttermilk until everything is mixed together.
- Here is where you decide how big or small you want your whoopie pies to be. The recipe I used said 6, I made 12 and thought they were the perfect size, I think 6 would be too large to enjoy! You do you!
- I used my cookie scoop and made 12 pies. They will spread out so make sure to keep them 2-3 inches apart.
- Bake for 12-18 minutes, you want the cake to spring back after you press it. Cool on the baking sheet for an hour.
filling
- Using an electric mixer add the butter and sugar to the bowl and beat together until fluffy approx. 2 minutes. Add the vanilla and salt and beat until incorporated, add he marshmallow fluff for 2-3 minutes. Place this in the refrigerator for 30-45 minutes.
- Spoon or pipe the filling onto half of the cooled cakes. Cover with the other half cake and squish until the filling spreads. Cakes can be stored in an airtight container for 3 days, if they last that long.