Whoopie Pies
From erinslick 17 years ago
- 12 minutes to make
- Serves 8
A delicious version of the Pennsylvania Dutch classic.
Ingredients
- 2 cups all-purpose flour shopping list
- 1/2 cup Dutch-process cocoa powder shopping list
- 1 1/4 teaspoons baking soda shopping list
- 1 teaspoon salt shopping list
- 1 cup well-shaken buttermilk shopping list
- 1 teaspoon vanilla shopping list
- 1 stick (1/2 cup) unsalted butter, softened shopping list
- 1 cup packed brown sugar shopping list
- 1 large egg shopping list
- 1 stick (1/2 cup) unsalted butter, softened shopping list
- 11/4 cups confectioners sugar shopping list
- 2 cups marshmallow cream such as Marshmallow Fluff shopping list
- 1 teaspoon vanilla shopping list
How to make it
- Preheat oven to 350°F.
- Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.
- Stir together buttermilk and vanilla in a small bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well.
- Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
- Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.
- Transfer with a metal spatula to a rack to cool completely.
- For filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- To assemble: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
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