Well Fed Network

Posted by Jennifer Tolley on Just Baking.

No, I haven’t been watching reruns of “The Newlywed Game” (hopefully I haven’t given any of you strange flashbacks to the show…we used to watch it when I was a young baker … and don’t worry, I won’t try to use any “Gong Show” references), I’m talking about Whoopie Pies. I have seen Whoopie Pies before and I always wanted to try them out. So, imagine how happy I was to find a recipe for them in Chocolate American Style by Lora Brody (a book I am just now beginning to appreciate). These little cakes look very promising with their deep dark chocolate rounds filled with billowy marshmallowy filling. These are just wonderful when you are having an attack of the sweet tooth. Easy to make and very very satisfying. The name is fun to say to boot, so really, you can’t go wrong! These could also be perfect for a picnic as they last a while, are individually wrapped and are crowd pleasers. On to the recipe!

Whoopie Pies (adapted from Chocolate American Style by Lora Brody) Makes 9 large pies, 18 smaller ones:

For the cakes:
2 cups all-purpose flour (5 ounces; I used the weight measurement instead of volume for this one)
3/4 cup unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup whole milk (I used buttermilk instead of the whole milk and lemon juice cause I love the moisture buttermilk brings to the party)
1 Tbsp lemon juice
2 tsp vanilla extract (or a little more if you like, I used 3 tsp or 1Tbsp of it)
1 stick unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 large egg
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-Heat oven to 350° F. Prepare two sheet pans by lining them with parchment paper.
-Sift together the flour, cocoa powder, salt, baking powder and baking soda into a medium bowl, set aside.
-Mix the milk, lemon juice and vanilla together and set aside (the mixture will thicken and curdle while it sits).
-Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.
-Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.
-Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I’d say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.

Filling:
1 stick unsalted butter, room temperature
1/2 cup powdered sugar
2 cups marshmallow cream or fluff ( I tried this with marshmallow cream, but it did not work out for me. I ordered the fluff and it really did make a difference….maybe it was just to warm here that one day for cream..)
2 tsp vanilla extract (or vanilla bean paste if you have it on hand to add little beautiful vanilla specs to the filling)
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-Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.
-Spread half the little cakes with this mixture, then top with the other half of the cakes.

The Whoopie Pies may be wrapped individually in plastic wrap and stored at room temperature for up to a week. I love to make these for road trips or picnics, they would be perfect for the Fourth of July. Next time anyone asks you where the best place to make whoopie is, you can smile and reply “in the kitchen, of course!”.

Whooooooopie!
Happy Baking.