Description
This Best Whoopie Pie Recipe delivers moist, rich chocolate cake sandwiches filled with a luscious marshmallow buttercream. The recipe combines a blend of cocoa powders and malted milk powder to create decadent cake rounds, perfectly complemented by a sweet, creamy filling made with butter, shortening, marshmallow fluff, and a hint of salt. Ideal for special occasions or indulgent treats, these whoopie pies can be enjoyed plain or dipped in melted chocolate and decorated with sprinkles.
Ingredients
Scale
Cake:
- 1 cup light brown sugar (200g, packed)
- ½ cup salted butter (113g, room temperature)
- 1 tablespoon vanilla bean paste
- 1 teaspoon coffee extract
- ½ teaspoon salt
- 1 large egg
- 2¼ cups cake flour (292g)
- ½ cup Dutch process cocoa powder (50g)
- 2 tablespoons malted milk powder (20g)
- 2 tablespoons black cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder (optional)
- 1 cup buttermilk (240mL, room temperature)
Filling:
- 1 cup unsalted butter (227g, cold and cubed)
- ½ cup butter flavored shortening (113g)
- 1 tablespoon vanilla bean paste
- ½ to 1 teaspoon salt
- 4 cups powdered sugar (400g)
- 2 ounces heavy cream (60mL)
- 1¼ cups marshmallow fluff (125g)
For Dipping and Decoration:
- 10 ounces melting wafers
- Sprinkles (optional)
Instructions
- Prepare Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, combine the light brown sugar, salted butter, vanilla bean paste, coffee extract, and salt. Beat on medium-high speed for 4 minutes, scraping down the sides halfway through to ensure even mixing.
- Add Egg: Mix in the large egg for 1 minute until fully incorporated, then scrape down the bowl sides again for thorough blending.
- Sift Dry Ingredients: In a separate bowl, sift together cake flour, Dutch process cocoa powder, malted milk powder, black cocoa powder, baking powder, baking soda, and espresso powder (if using). Whisk to combine evenly.
- Combine Wet and Dry: Add dry ingredients to the mixer bowl in three additions, alternating with buttermilk, beginning and ending with the dry. Mix on medium speed for 1 minute until combined, scrape down the bowl, then mix for another 30 seconds.
- Rest Batter: Fold the batter gently with a rubber spatula and let it rest for 15 minutes to improve the texture of the cakes.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 13×18-inch baking sheets with parchment paper.
- Portion Batter: Using a #40 scoop, portion out level scoops of batter onto the baking sheets about three inches apart, making 8 cakes per sheet. Optional sizes and timings are given for bigger or bite-sized whoopie pies.
- Smooth Batter Mounds: Wet your finger and gently smooth any pointed peaks on the batter mounds for even rising and appearance.
- Bake: Bake for 9 to 11 minutes until tops spring back lightly when touched and the surface is not cracked. Adjust baking time according to size variations.
- Cool Cakes: Cool the cakes on the pans for 5 to 10 minutes, then carefully peel off parchment and transfer to wire racks to cool completely.
- Prepare Filling: In a stand mixer bowl, cream together unsalted butter, butter flavored shortening, vanilla bean paste, and salt for 2 minutes until fluffy.
- Add Sugar and Cream: Gradually add powdered sugar and heavy cream, one cup and tablespoon at a time, mixing thoroughly after each addition and scraping down bowl sides.
- Incorporate Marshmallow Fluff: Mix in marshmallow fluff until fully incorporated. Taste and adjust salt or add more powdered sugar to achieve desired consistency.
- Assemble Whoopie Pies: Using the same size scoop as for batter, place filling onto the bottom of each cake and sandwich two cakes together gently pressing the filling to the edges. Optionally double the filling on halves.
- Dip in Chocolate (Optional): Melt melting wafers in 30-second intervals, stirring until smooth. Dip assembled whoopie pies halfway in chocolate and place on parchment paper.
- Decorate: Use remaining chocolate in a piping bag to drizzle over the pies and add sprinkles if desired for festive presentation.
Notes
- Black cocoa powder gives these cakes a deep, rich color and flavor; if unavailable, increase Dutch process cocoa slightly but color will be lighter.
- Espresso powder is optional but enhances the chocolate flavor intensively.
- Butter flavored shortening in the filling adds stability and enhances the buttery flavor.
- Ensure buttermilk and some ingredients are at room temperature for proper mixing and texture.
- Use a wet finger to smooth batter mounds to avoid pointy peaks which can burn during baking.
- Adjust salt in filling to balance sweetness to your preference.
- Store whoopie pies in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
