Whoopie Pies

It is a lot of pressure to come up with a dessert when we all get together for dinner. You hope everyone likes what you make, but sometimes you have a tough crowd. I thought this would be a fun dessert and I even went out and bought a Whoopie Pie Pan!! Epicurious had a good recipe for them so I gave it a whirl. Recipe below.

Ingredients:

For cakes:

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg

For filling:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla

Directions:

Make cakes:

  1. Preheat oven to 350°F.
  2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  3. 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.
  4. 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.

Make filling:

  1. Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

  1. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

I think the cakes came out a bit too big. It took me till my second round to know to scoop less batter into my pan because they were rising a bit too big. The cake tastes delicious!

The filling is very sweet and a bit messy. I put the filling in the fridge over night and then assembled my pies in the morning and it seemed easier to work with. It is hard to determine how much filling to put in because it seems when it warms up it spills all over sides, but then the cakes are so big of you don’t put enough filling you won’t even taste it.

We seem to have mixed reviews on this one. A few of us liked it, but then there are those silent folks. Normally, you would think silence means they like it and they are just busy eating it, but not in my family. If they are silent, they don’t want to hurt my feelings and say they don’t like it. Can’t win them all!

Enjoy!!