WHOOPIE PIES
A CLASSIC WHOOPIE PIE WITH subtle TWISTS FOR THE PERFECT TEXTURE AND FLAVOR.
SKILL LEVEL: BEGINNER | QUANTITY: 8 WHOOPIE PIES
LISTS
GROCERY LIST:
2 sticks | Unsalted Butter
1 large | Egg
1 cup | Buttermilk
2 ounces | Cream Cheese
½ cup | Light Brown Sugar (packed)
½ cup | Granulated Sugar
1 ½ cups | Confectioners’ Sugar
2 cups | All-purpose Flour
½ cup | Unsweetened Cocoa Powder
½ & ⅛ teaspoon | Kosher Salt
1 ¼ teaspoons | Baking Soda
2 teaspoons | Vanilla Extract
7 ounce Jar | Marshmallow Fluff
½ teaspoon | Instant Coffee
KITCHENWARE:
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl & Small Mixing Bowl
Large Pastry Bags or Plastic Bags
Large Pastry Tip (recommended by not necessary)
Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula
PREP
Helpful tips!
When measuring flour and cocoa powder, don’t pack or you will end up adding more flour and cocoa powder into the mixture and risk having denser cakes. Instead, use a large spoon to scoop flour and cocoa powder into measuring cups and level off with the handle of the spoon.
Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.
BAKE
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
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.
