Chocolate Whoopie Pies
Chocolate Whoopie Pie recipe with a butter and marshmallow cream filling.
Servings 18
Ingredients
- 1 ¾ cups all-purpose flour 7.9 oz -- or weigh out equivalent White Lily all-purpose
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup unsweetened natural cocoa powder
- 4 tablespoons unsalted butter softened
- 4 tablespoons shortening or use butter
- 1 cup light brown sugar 7 oz
- 1 teaspoon vanilla
- 1 large egg at room temperature
- 1 cup buttermilk room temperature
Filling:
- 2 sticks 8 oz unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 7 oz container marshmallow cream
- 2 teaspoons good quality vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment. Don’t use cooking spray or anything very slippery because it might cause the cookies to spread.
- Thoroughly mix together flour through cocoa and set aside
- Using an electric mixer, beat the butter and shortening until creamy, then add the sugar and beat until well mixed. Beat in the vanilla, then add the egg and beat until fluffy, scraping sides of bowl often.
- Add the dry ingredients and the buttermilk alternately, stirring with a heavy duty scraper, until batter is smooth and thick.
- Drop batter by generously heaping tablespoons onto baking sheets spacing about 2 inches apart (I usually can fit 12 per sheet on a 13x18 inch tray). Bake one sheet at a time for 12 to 15 minutes or until cookies are puffed, slightly cracked and set. Let cool on baking sheets for about five minutes, then carefully transfer to a wire rack.
- FILLING: Beat the butter and sugar together until creamy. Beat in vanilla. Stir in marshmallow cream and beat until fully mixed in. Spoon between cookies. Better yet, put in a piping bag and pipe onto the cookies (much neater results). A heavy duty zipper bag with the bottom corner snipped off will also work.
- Wrap the cookies in plastic wrap.
Notes
I like the texture and stability of the filling when a little shortening is combined. All butter is fine, but doesn't hold up quite as well. If you are willing to add a little shortening, even as much as ¼ cup (replacing ¼ cup of the butter, of course) will help. A good ratio seems to be ¾ cup (6 oz) butter and ¼ cup shortening (1.7 oz) shortening. The "oz" is weight. Shortening weighs less water than butter and weighs less per volume amount.
For the Irish Cream variation, use the shortening version (¾ cup butter, ¼ cup shortening) and add about 2-3 tablespoons of Irish Cream to the filling.
