Chocolate Whoopie Pie

I love saying “whoopie pie!”  It just makes you feel like you’re being naughty, doesn’t it?  I don’t get many chances to be naughty, so I’ll take what I can get.

“Whoopie pie, whoopie pie, whoopie pie!”  Okay, it’s out of my system.

These little darlings are like a sweet cloud, sandwiched between two chocolate pillows.  And they taste just as good as they look.

Get your delectable batter all mixed up and try not to eat it all with a spoon before it hits the baking sheet.

I used a size 70 ice cream scoop.  This just means it’s the small one.  It will give you 70 scoops per gallon of ice cream.

It bakes up in a perfect mound of chocolatey goodness.

It looks like a lot, but remember they are sandwiched together so you’ll need two per cookie.

The next best part is this sweet cloud-like marshmallow filling.  It wish this is what clouds really taste like.

Pipe a cute dollop onto each side of the whoopie pie.

Then take a big bite of it like ya just don’t care!

Then package them  and give ‘em away quick, before you inhale the rest of them!

Chocolate Whoopie Pie

 

adapted from bakerella.com

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 70 two-inch cakes or 35 pies.


For filling

from epicurious.com

1 stick (1/2 cup) unsalted butter, softened

1 1/4 cups confectioner’s sugar

1 tub of Marshmallow Fluff

1 teaspoon vanilla

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.