Decadent, lovely Whoopie Pies that will surely catch your eyes and taste buds.
Ingredients
Chocolate Whoopie Pies:
1 large egg
3/4 c (150 g) sugar (brown, granulated, or raw works)
2/3 c (150 ml) buttermilk
1/2 tsp vanilla extract
1/3 c (75 g) unsalted butter, melted
3/4 tsp baking soda
1/4 tsp baking powder
1 tsp instant espresso powder
1/2 tsp salt
2/3 c (80 g) unsweetened cocoa powder (or Dutch-processed cocoa)
1 and 1/2 c (200 g) all-purpose flour
Cream Filling:
1/2 c (110 g) unsalted butter, softened at room temperature
1 c (125 g) confectioner’s sugar
1/2 tbsp vanilla extract
1 c (85 g) marshmallow fluff
How to make Whoopie Pies
To make the Chocolate Whoopie Pies:
Step 1: Place the egg and sugar in a bowl. Beat until thick and pale.
Step 2: Add in the buttermilk, vanilla, and melted butter. Continue mixing until incorporated.
Step 3: Combine the baking soda, baking powder, instant espresso, and salt into the egg mixture.
Step 4: Slowly stir in the cocoa and flour until just incorporated.
Step 5: Use a cling-wrap to cover the bowl and place it inside the fridge. Chill for about 20 to 30 minutes.
Step 6: Meanwhile, prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Then, using parchment paper, line two cookie trays.
Step 7: With a bit of flavourless oil, grease your palms, then roll 2 tbsp sized mounds of the egg mixture.
Step 8: Transfer to the prepared cookie trays about 2 inches apart. Or if the mixture is too sticky, use a spoon or an ice cream scoop.
Step 9: Place inside the preheated oven. Bake for about 10 to 15 minutes or until puffed and springy when lightly touched. Once done, remove from the oven and allow the pies to cool completely.
Step 10: Match the whoopie pie with another half of the same size.
Step 11: Add the filling in a piping bag, snip the end, and pipe about 1 to 2 tbsp dollops on top of the first half of the pie.
Step 12: Top with the other piece and slightly press down.
Step 13: Chill until the filling stick to the pies.
To make the Cream Filling:
Step 1: In a bowl, place the butter, vanilla, and sugar. Beat until smooth.
Step 2: Use a whisk and a spatula to stir in the marshmallow fluff.
Step 3: Chill for at least 30 minutes.
Ingredients
- Chocolate Whoopie Pies:
- 1 large egg
- 3/4 c (150 g) sugar (brown, granulated, or raw works)
- 2/3 c (150 ml) buttermilk
- 1/2 tsp vanilla extract
- 1/3 c (75 g) unsalted butter, melted
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp instant espresso powder
- 1/2 tsp salt
- 2/3 c (80 g) unsweetened cocoa powder (or Dutch-processed cocoa)
- 1 and 1/2 c (200 g) all-purpose flour
- Cream Filling:
- 1/2 c (110 g) unsalted butter, softened at room temperature
- 1 c (125 g) confectioner's sugar
- 1/2 tbsp vanilla extract
- 1 c (85 g) marshmallow fluff
Instructions
To make the Chocolate Whoopie Pies:
Step 1: Place the egg and sugar in a bowl. Beat until thick and pale.
Step 2: Add in the buttermilk, vanilla, and melted butter. Continue mixing until incorporated.
Step 3: Combine the baking soda, baking powder, instant espresso, and salt into the egg mixture.
Step 4: Slowly stir in the cocoa and flour until just incorporated.
Step 5: Use a cling-wrap to cover the bowl and place it inside the fridge. Chill for about 20 to 30 minutes.
Step 6: Meanwhile, prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Then, using parchment paper, line two cookie trays.
Step 7: With a bit of flavourless oil, grease your palms, then roll 2 tbsp sized mounds of the egg mixture.
Step 8: Transfer to the prepared cookie trays about 2 inches apart. Or if the mixture is too sticky, use a spoon or an ice cream scoop.
Step 9: Place inside the preheated oven. Bake for about 10 to 15 minutes or until puffed and springy when lightly touched. Once done, remove from the oven and allow the pies to cool completely.
Step 10: Match the whoopie pie with another half of the same size.
Step 11: Add the filling in a piping bag, snip the end, and pipe about 1 to 2 tbsp dollops on top of the first half of the pie.
Step 12: Top with the other piece and slightly press down.
Step 13: Chill until the filling stick to the pies.
To make the Cream Filling:
Step 1: In a bowl, place the butter, vanilla, and sugar. Beat until smooth.
Step 2: Use a whisk and a spatula to stir in the marshmallow fluff.
Step 3: Chill for at least 30 minutes.
