Whoopie Pies

 

Originating in the Northeast and now enjoyed across the nation, the whoopie pie is a delightful regional delicacy. It consists of two luscious chocolate cake rounds lovingly united by a generous dollop of marshmallow creme frosting. While Maine proudly claims it as our own, designating it as the official state treat, we acknowledge Pennsylvania's potential rightful claim.

Reminiscent of classic lunchbox delights, these homemade snacking cakes are always a delightful indulgence. In Maine, every moment is an opportunity to savor a whoopie pie; indeed, the mere presence of a whoopie pie creates an occasion. They are frequently relished at birthdays, parties, and even weddings.

What Sets These Whoopie Pies Apart : 

A whoopie pie is essentially composed of two essential components: the chocolate cake and the marshmallow filling. With such a simple yet flavorful dessert, the recipe must perfect the crucial details. Let's delve into how this recipe impeccably combines these elements to create an exceptional treat.

Butter imparts a more pronounced flavor compared to oil, yet oil ensures moistness in cakes. This recipe strikes a balance by incorporating both softened butter and vegetable oil, allowing you to enjoy both exquisite taste and a moist texture. By sweetening the batter with dark brown sugar, a soft and moist cake is achieved, enhanced by a delightful hint of molasses that harmonizes with the cocoa. Personally, I favor Dutch-process cocoa powder over natural cocoa powder for this recipe. Its darker hue and, more importantly, its smoother and richer flavor make it an ideal choice. Buttermilk not only adds a subtly tangy and creamy taste but also contributes to the cakes' irresistibly fluffy texture.

Marshmallow Creme Filling :

Staying true to their New England heritage, traditional whoopie pies embrace a marshmallow creme filling. Originating in Somerville, Massachusetts, in the early 1900s, marshmallow creme is a delectable spreadable paste that captures the essence of regular marshmallows. It lends a delightful sweetness, creaminess, and a slightly thicker consistency compared to standard frosting, making it the perfect filling for whoopie pies.

Exploring an Array of Whoopie Pie Flavors :

While the timeless combination of chocolate and marshmallow creme is always a crowd-pleaser, whoopie pies offer endless possibilities for flavor exploration. If you desire something beyond the traditional or seek playful variations, consider experimenting with one of these enticing filling flavors :

Peanut Butter: Make the peanut butter filling by beating 1 cup softened unsalted butter, 2 cups powdered sugar, and 1/4 teaspoon kosher salt for 2 minutes. Add 2/3 cup creamy peanut butter and 1 cup marshmallow fluff and continue mixing until smooth and creamy.

Mocha: Dissolve 1 tablespoon instant coffee in 1 tablespoon boiling water and add it to the filling along with the vanilla extract in step 9 below.

Mint: Add 1/4 to 1/2 teaspoon mint extract to the filling in place of the vanilla extract in step 9 below.

RECIPE :

Whoopie Pies

PREPE TIME :                                   COOK TIME :                               TOTAL TIME :                   

    16 mins                                               30 mins                                          46 mins

    

SERVINGS :  14 to 18 servings

YIELD :  14 to 18 whoopie pies

NOTE : When measuring ingredients for this recipe, it’s best to use a scale. If you don’t have one, measure your flour by scooping it from the bag into the measuring cup and then leveling the top with the back of a table knife (don’t pack the flour into the cup). This will give you soft and fluffy whoopie pies.

INGREDIENTS :

For the Chocolate Cake Rounds

• 2 cups (240g) all-purpose flour (see recipe note)

• 1/2 cup (42g) Dutch-process cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1/4 cup (57g) unsalted butter, room temperature

• 1/4 cup (60ml) vegetable oil

• 1 cup (213g) packed dark brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup (240ml) buttermilk

For the Filling :

• 1 cup (227g) unsalted butter, room temperature

• 1 cup (113g) powdered sugar

• 1 (7 to 7.5-ounce) jar marshmallow creme (about 2 1/4 cups)

• 1 teaspoon vanilla extract

METHOD :

1- Preheat the oven :

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or a silicone baking mat.

2- Combine the dry ingredients :

In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

3- Cream the butter and sugar :

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, oil, and brown sugar on medium speed until the mixture is pale and airy, about 3 minutes.

4- Add the eggs and vanilla :

Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix to combine, scraping down the bottom and sides of the bowl with a rubber spatula. The mixture should be fluffy and light in color.

5- Add the dry and wet ingredients :

Alternate adding the flour mixture and the buttermilk, starting with half of the flour mixture, then all of the buttermilk, and finally the rest of the flour mixture. After each addition, mix on low speed just until combined. Pause and scrape the bowl with a rubber spatula as needed to ensure even mixing. The batter should be smooth and look like a thick chocolate cake batter.

6- Scoop the batter :

Scoop the batter with a 1-ounce cookie scoop, or if you are not using a cookie scoop roughly 2 tablespoons of batter per cake round. Drop the batter onto the prepared baking sheets leaving about 2 inches or space between each cake.

7- Bake :

Bake for 8 minutes, rotating the baking sheets halfway through (you’ll need to bake the trays in batches). The tops of the cakes should look matte and spring back when gently poked. A toothpick inserted into the center of one of the middle cakes should come out clean or with only a few crumbs clinging to it.

8- Cool :

Let the cake cool on the trays for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely before filling them.

Simple Tip!

The cakes tend to stick a bit, even to the parchment. Remove them with care. A thin metal spatula is best.

9- Make the filling :

While the cakes cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) beat the butter and confectioners’ sugar on medium speed until pale and satiny, about 2 minutes. Add the marshmallow creme and vanilla extract and continue mixing until smooth. Scrape down the sides and bottom of the bowl and mix again for 30 seconds to combine. The filling, while fluffy, will be slightly thicker than typical cake frosting.

10- Assemble the whoopie pies :

When the cakes are completely cool, assemble the whoopie pies. Spread or scoop about 2 tablespoons of the filling on the flat side of half of the cakes. Sandwich a second cake over the top.

11- Store :

Store the whoopie pies layered between sheets of wax paper or parchment paper in an airtight container at room temperature for up to 3 days.

Simple Tip!

Whoopie pies can also be frozen, individually wrapped in plastic wrap, for up to 3 months.

NUTRITION FACTS : (PER SERVING)

      320                                         17g                             40g                                       3g

CALORIES                               FAT                         CARBS                             PROTEINS

Bon appetite !! 

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