Whoopie Pies

I got a fabulous whoopie pies cookbook several months ago and while I had perused it several times, I had never made any of the recipes.  That all changed this past week when I made a traditional chocolate pie with marshmallow cream filling.  I made my cakes small, but they can definitely be made into a bigger and more substantial dessert.  These were delicious, and I cannot wait to try some of the book's other fun flavor combinations!

 The cooled cakes.

 

 The creamy marshmallow filling.

 Super cute and super tasty!

 WHOOPIE PIES
Adapted slightly from Whoopie Pies, By Sarah Billingsley and Amy Treadwell

INGREDIENTS - CAKE
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

INGREDIENTS - FILLING
1 1/2 cups marshmallow cream
1 1/4 cups vegetable shortening
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS
1. For the cakes, position rack in center of oven and preheat oven to 375 degrees. Line two baking sheets with parchment paper.

2. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let cakes cool on the sheet for about 5 minutes before transferring to a rack to cool completely.

5. For the filling, in the work bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow cream and vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

6. To assemble, spread filling onto flat side of one cake and top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

This post is linked to Sweets for a Saturday, Sweet Tooth Friday, and This Chick Cooks.