Classic Chocolate Whoopie Pies Recipe
Classic Chocolate Whoopie Pies

What's a whoopie pie? Think of it as two cupcake-sized muffin tops filled with a creamy marshmallow filling. If you want to make them from scratch, you're in luck. Here's how to make your own home-made Classic Chocolate Whoopie Pies

Whoopie pies seem to be everywhere in the northeast -- gas stations, diners and small grocery stores. You can usually find them wrapped in plastic and ready to eat.

I was happy to come upon a wonderful recipe book called "Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes" by Sarah Billingsley and Amy Treadwell. You will discover the baking basics, the many flavor possibilities and frostings galore. This beautifully illustrated and photographed work may change your thoughts about baking this year. The mix-and-match possibilities are almost endless. I can't think of anything more fun for a Halloween party than a big platter of whoopie pies. Kids and adults all love them. If you want to try your hand at these homemade bite-sized cakes, try the basic Classic Chocolate Whoopie Pies recipe below.

A few other things to know about this Classic Chocolate Whoopie Pies dessert:

-- You can make the Whoopie Pies ahead and freeze them until ready to eat. Simply place the cooled Whoopie Pies on a cookie sheet and freeze for an hour. Place in a lock-top plastic bag, making sure to remove excess air, and freeze. Defrost the Whoopie Pies for at least 2 hours before filling.

-- Whoopie pies are best eaten within a day of making them. Make sure to store them in an airtight container in a single layer, as they tend to stick together. You can also wrap them individually in plastic wrap.

-- The authors insist that Crisco is an essential filling element because it encourages lightness and a rounded whoopie shape. The also say that the longer you beat the filling ingredients, the lighter and fluffier the filling will be.

Classic Chocolate Whoopie Pies

    Prep Time: 20 minutes

    Cook time: 20 minutes

    Yield: Makes 24 Whoopie Pies

Classic Chocolate Whoopie Pies Recipe Ingredients

    For the Cakes

    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, at room temperature

    4 tablespoons vegetable shortening

    1 cup (packed) dark brown sugar

    1 large egg

    1 teaspoon vanilla extract

    1 cup milk

    For the Marshmallow Filling

    1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)

    1 1/4 cups vegetable shortening

    1 cup confectioners' sugar

    1 tablespoon vanilla extract

Classic Chocolate Whoopie Pies Recipe Directions

    For the Cakes

    1. Position a rack in the center of the oven and preheat the oven to 375 F. Line two baking sheets with parchment paper.

    2. Sift together the flour, cocoa powder, baking soda and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

    3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

    4. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.

    For the Classic Marshmallow Filling

    1. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce the mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase the mixer speed to medium and beat until fluffy, about 3 minutes more.

    For the Assembling the Whoopie Pies

    1. Spread the filling on to the flat side of one of the cakes, using a knife or spoon.

    2. Top it with another cake flat side down. Repeat with the remaining cakes and filling.

    3. Alternately you can use a pastry bag with a rounded tip to pipe the filling onto the cakes, which will give you a smaller, neater presentation.

This Classic Chocolate Whoopie Pies Recipe courtesy of "Whoopie Pies" by Sarah Billingsley and Amy Treadwell (Chronicle Books)

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes

 

Subscribe to Receive our Gourmet Recipes


Classic Chocolate Whoopie Pies - Home-made Dessert Recipes

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services

 

 

 

Explore Easy-to-make Gourmet Recipes