Let’s Make Whoopie (Pies)!

It’s February! It’s the month of love! Or if you’re watching the Valentine’s Day movie trailer it is, at the very least, the day our love life is put on display. I’m not too into Valentine’s Day, except to say it’s a fabulous excuse to make sweet treats (and maybe cut them into heart shapes) (okay, okay and to get dressed up too)!

If your sweetie likes sweets, then this is the treat for them! Too bad The BF doesn’t like sweets. But he likes gin, so if anyone has some great gin they recommend, let me know!!

One note about this AWESOME and intensely sweet treat: just save yourself the trouble and go buy a cookie dough scooper. It looks like an ice cream scoop, but smaller. Using a scooper ensures that each cake will be the same size, which is pretty important for these little cake/sandwiches. It’s also handy for cleanly and evenly putting the filling where it belongs!

Enjoy!

 Let’s Make Whoopie (Pies)!

From Gourmet 2003

For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 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 brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

 
Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then 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.

Use a cookie scoop to place mounds of batter about 2 inches apart onto 2 buttered and/or parchment-lined large 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 with a metal spatula to a rack to cool completely.

Make filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Refrigerate for 15-20 minutes.

Assemble pies:

Using the same cookie scoop you used to measure the cake batter, scoop up some filling and place it on the flat side of one cake. Place another cake, flat-side down, on top of the filling and gently squoosh down. Serve immediately, at room temperature. These can be covered and sit in the refridgerator over night though!

6 thoughts on “Let’s Make Whoopie (Pies)!

  1. These look fantastic! I’m going to try to persuade the boys to let me make these for V-Day, rather than our traditional chocolate layer cake that we make for just about every special occasion. It’s the recipe on the back of the Hershey’s cocoa container. Have you made it? If not, you’ll have to try it. It’s tough to top…

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