Whoopie Pies

Flour & Fame
by Flour & Fame
8 Whoopies
45 min

Whoop it up with these retro whoopie pies! These are classic whoopie pie flavors -- sweet marshmallow fluff filling sandwiched between two fluffy chocolate cakes. I like to make a few tweaks to most classic recipes by enhancing the chocolate flavor of the cakes and balancing out the sweetness of the filling. To achieve this, I add a bit of instant coffee to the cakes. Adding coffee to any chocolate recipe is a great trick to amp up the flavor! And for the filling, I add a bit of cream cheese which adds the slightest hint of tang to help balance out the sugary sweet taste from the marshmallow fluff and confectioners' sugar. It's a simple recipe that delivers a delicious treat.


For more recipes like this, visit my Instagram @flourandfame or blog www.flourandfame.com!

Whoopie Pies
Recipe details
  • 8  Whoopies
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients
WHOOPIE PIES
  • 2 cups | All-purpose Flour
  • ½ cup | Unsweetened Cocoa Powder
  • 1 ¼ teaspoons | Baking Soda
  • ½ teaspoon | Instant Coffee
  • ½ teaspoon | Kosher Salt
  • 1 cup | Buttermilk (room temperature)
  • 1 teaspoon | Vanilla Extract
  • 1 stick | Unsalted Butter (room temperature)
  • ½ cup | Light Brown Sugar (packed)
  • ½ cup | Granulated Sugar
  • 1 large | Egg
FILLING
  • 1 stick | Unsalted Butter (room temperature)
  • 2 ounces | Cream Cheese (room temperature)
  • 7 ounce Jar | Marshmallow Fluff
  • 1 ½ cups | Confectioners’ Sugar
  • 1 teaspoon | Vanilla Extract
  • ⅛ teaspoon | Kosher Salt
Instructions
Preheat oven to 350° F and place 1 rack at the lowest setting and 1 rack about ¾ of the way up but not at the highest rack setting.
Sift flour, cocoa powder and baking soda in a medium bowl. Add instant coffee and salt, mix and set aside.
Combine buttermilk and vanilla extract in a small bowl and mix well.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add egg, beating until well blended. With the mixer on low, add ⅓ of dry ingredients mixing until just combined, add ½ of buttermilk mixture mixing until just combined, add ⅓ of dry ingredients mixing until just combined, add remaining buttermilk mixture mixing until just combined and finish with by adding remaining dry ingredients mixing until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
Line 2 baking sheets with parchment paper. Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with mixture and pipe 8 mounds per baking sheet (2 rows x 4 columns) that are about 2-inch diameter mounds and 2-inches apart. Mounds should not have a tip so if there are pointy tips, dip finger in water and tap down points.
Bake for 12-15 minutes until cakes spring back when touched. Transfer to wire racks and let cool.
Make the filling by beating butter, cream cheese, marshmallow fluff, confectioners’ sugar, vanilla and salt in a stand mixer with a paddle attachment or a hand mixer, until combined and fluffy, about 4 minutes on medium speed.
Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with filling mixture. Flip 8 cooled cakes upside down and neatly pipe filling on the flat sides of each cake. Top with remaining cakes to create 8 whoopie pies.
Serve as is and store leftovers in wrapped plastic or airtight container in fridge.
Flour & Fame
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