Whoopie pies are in some cases called gobs, in various pieces of the nation. They comprise of two cake-like chocolate treats sandwiched together with a smooth marshmallow filling. Unique whoopie pie and overhang skillet are accessible to keep them lovely and round while preparing. I needed to share a rendition that didn't require an exceptional container in this way, I started to take a shot at a hitter that would hold it's shape with no unique gear. Whoopie pies, for me, are a great deal like oats cream pies and nutty spread mallow bars the two of which speak to a youth treat that I despite everything love.
You can appreciate whoopie pies in an assortment of flavors, despite the fact that, chocolate is the great unique. You may likewise appreciate this formula for blueberry-lemon whoopie pies from Food Network and red velvet whoopie pies from The Domestic Rebel.
- 2 1/4 cups all purpose flour
- 1/2 cup unsweetened dutch process or special dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup milk or buttermilk
- Filling:
- 4 Tbsp unsalted butter softened
- 1 cup powdered sugar
- 2 Tbsp heavy cream plus additional as needed
- 1 tsp pure vanilla extract
- 1 7.5 oz container marshmallow fluff
- Preheat the oven to 350°F. Line 2 large baking pans with parchment, silicone baking mats, or spray with baking spray. Set aside.
- In a medium-size mixing bowl sift together flour, cocoa, baking powder, baking soda and salt
- Using an electric mixer, cream together butter, granulated sugar, brown sugar and vanilla until fluffy, about 1-2 minutes. Add the egg, beat until incorporated.
- Add the dry ingredients alternately with the milk beginning and ending with dry ingredients. Beat on medium speed just until fully incorporated.
- Using a medium ice cream scoop, drop mounds onto baking sheets, leaving at least 2 inches between. Bake for 8-10 minutes or until a toothpick inserted into the center comes back clean. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
- To make the filling: Using an electric mixer, cream butter with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, Add marshmallow cream, then beat on high for 2 minutes.
- Divide filling evenly among half of the rounds. Top each with a matching size round. Store in an airtight container separated by wax paper for up to 3 days. Bring to room temperature for serving.
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