Occasionally, I like to go back to some of my earlier posts to see if I can improve upon them, or learn something new. It just happens that I was craving chocolate whoopie pies, something I haven’t had, since the last time I made them, which was a few years ago. I think it’s because I’ve seen them in coffee shops and bakeries lately.
Instead of making little cute bite-sized chocolate whoopie pies, I made huge, hold with two hands, you’ll hate yourself in the morning for eating an entire one, chocolate whoopie pies. I originally made a batch at my bf’s house. The batter came together quickly, and they smelled great coming out of the oven, but they looked very dense and were heavy. I forgot to add baking soda! Ugh, I was so annoyed; I tossed them out still hot off the pan, and put the frosting in the fridge. When I got back home, I tried it again, this time adding baking soda. These were much better! I used a ¼ cup measuring scoop, and made six large, and lovely whoopie pies. I did make another mistake however; I didn’t add as much powdered sugar as I should have, because I was really enjoying the marshmallow flavor. Unfortunately, this made the filling a little softer than it should’ve been, and the whoopies were a little messier to eat. This is not a complaint. I absolutely loved the flavor. The cookie/cake tasted like a dark, rich, devil’s food cake, and the filling was like marshmallow cream. I’m so glad I made these again, because now I’m inspired to try to make a cake with this recipe!
chocolate whoopie pies
for the cakes:
- 2 cups all-purpose flour
- ½ cup cocoa powder I like Guittard Cocoa Rouge
- 1 ¼ 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 light brown sugar
- 1 large egg
for the filling:
- ½ stick 1/4 cup unsalted butter, softened
- ½ cup cream cheese softened
- 1 ¼ cups confectioners sugar
- 2 cups marshmallow cream such as Marshmallow Fluff
- 1 teaspoon vanilla
- dash of salt
make the cakes:
Preheat oven to 350°F. Line baking sheets with parchment paper.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. 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.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 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 to a rack to cool completely.
make the filling:
Beat together butter, cream cheese, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.