If you haven’t noticed, I have a lot of opinions about food. My opinion about Whoopie Pie is, that it is good. But these, my friends, are great!
These can be made hamburger-sized, bun and all, but you can make them smaller if you are into mini things. Part of their charm, if you ask me, is the size, and are not necessarily meant to be delicate. But do as you will.
I say make them big and eat one for lunch.
The soft, moist, fluffy chocolate cake will stick to your fingers, reminiscent of the cream filled snack cake in little plastic packages from your childhood, but fresh and homemade.
The cream is somehow very un-marshmallow-like and more the stuff that dreams are made of, if one were to dream about cream-filled dessert.
They are just about foolproof, so go ahead and mis-measure a little, sift or not, substitute here and there–it is entirely up to you.
The only few things I will insist upon, is that you must use vegetable shortening & butter when specified to get the proper texture of cake and cream; and it is the Marshamallow Fluff brand I recommend since both the brand and the dessert are classics.
So experience a little high, and get it on with these Whoopie Pies.
Classic Whoopie Pies
For the chocolate cake:
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 4 tablespoons unsalted butter, at room temperature
- 4 tablespoons vegetable shortening
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- Position a rack in the center of the oven and preheat to 375°F. Line two baking sheets with parchment paper and set aside.
- Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of wax paper.
- Into the bowl of a stand mixer fitted with the paddle attachment (yes, you can just use a hand-held mixer instead), 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.
- Add half of the flour mixture and half of the milk mixture to the batter and beat on low until just incorporated, scraping down the sides of the bowl. Add the remaining flour mixture and the rest of the milk and beat until completely combined.
- Using a cookie scoop (sm, med, or lg), drop batter onto one of the prepared baking sheets, spacing them at least 2 inches apart (1 Tablespoon for 2” cakes, 2 T for 3”, and 3 T for 4”).
- Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
Makes about 48 two-inch cakes which will make 24 Whoopie Pies, or 36 three-inch cakes which will make 18 W.P.’s., or like I did, 24 four-inch cakes for 12 hamburger sized W.P.’s!
For the marshmallow filling:
- 1 ½ cups Marshmallow Fluff
- 1 ¼ cups vegetable shortening
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing the medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until thoroughly incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
- Using a cookie scoop or a spoon put a large dollop in the center of half of the cookies. Top with another cookie and gently press down to help the cream spread. Eat right away or store between sheets of wax paper in a sealed container large enough to fit the Whoopie Pies.