Chocolate Whoopie Pies with Marshmallow Filling
I received a fantastic new book from my friend, Lisa. It's called Whoopie Pies by Sarah Billingsley and Amy Treadwell (
click here to check it out). Tons of fun classic and not-so-classic pie and filling recipes (I can't wait to try the jalapeno cornbread whoopie with bacon-chive goat cheese filling - wow!).
Lisa also gave me an awesome whoopie pie pan - you can use it if you have it for this recipe, or just use a cookie sheet. The special pan does make them incredibly symmetrical, but they are delicious both ways!
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| Whoopie pie pan |
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| Sans whoopie pie pan |
Chocolate Whoopie Pie
1 2/3 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 stick (4 Tablespoons) unsalted butter, room temperature
4 Tablespoons vegetable shortening, such as Crisco
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups milk
1. Preheat oven to 375 degrees.
2. Sift together flour, cocoa, baking soda and salt. Set aside.
3. Beat together butter, shortening and brown sugar until fluffy. Add egg and vanilla and beat for another 2-3 minutes.
4. Alternate adding flour mixture and milk and beat until combined.
5. Drop 1 Tablespoon of batter (you can use a melon baller or mini ice cream scoop if you have one - it makes them much more symmetrical) onto a parchment covered baking sheet or whoopie pie pan. Space them at least 2 inches apart.
6. Bake about 10 minutes or until the pies spring back when pressed slightly. Let cool a few minutes and then transfer to a wire rack to cool completely.
The recipe makes about 48 little cakes, so you can make about 2 dozen whoopie pies with filling. When I made them, I actually ran a little short on filling, so you might want to make a little extra.
Marshmallow Filling
One 7oz jar Marshmallow Fluff
1 1/4 cups vegetable shortening, such as Crisco
1 cup confectioners' sugar
1 Tablespoon vanilla
Beat the Marshmallow Fluff and shortening together until smooth and fluffy. With mixer on low, add confectioners' sugar and vanilla. With mixer on medium, beat until fluffy.
Assembly
Well, pretty obvious here, but pipe or spread a generous amount of the marshmallow filling on the bottom of one cake and top it with another cake! Voila! If you used a whoopie pie pan, pipe some more filling around the pie so that you don't see any cake on the inside.
Enjoy!
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| I know we are all sick of Christmas stuff, but these were great, too! :) |
