“Classic” Chocolate Whoopie Pie

Rich LOVES Whoopie Pies. His mom picks them up for him every time we have a trip to the lake & she gets them from a small Amish Bakery stand. The stakes were high so I have avoided making him Whoopie Pies for quite a while now…

Thanks to Sweet Pea for coming through though, on a recipe I knew would work….

Rich’s analysis is as follows the cake “kicks the Amish Cake’s butt” but the filling was “awesome, but a little lighter in texture”. I think that next time I might try to make a variation of my S’mores Cupcake Frosting with the addition of some meringue powder to fluff it more?

There are so many different variations of Whoopie Pies, and they are quickly becoming more and more popular! They are super easy to make & travel well (especially since I wrap them each individually and they can even be frozen to last longer). These travel much more easily than cupcakes (but not as easily as bar cookies). They may not be quite as fancy as this awesome cake or this cake or even this cake – but I think most everyone (besides dad) will love them just as much. I’m willing to continue experimenting, any ideas?

Chocolate Whoopie Pie

makes 24 2″ pies – or about 15 3″ ones (like I did)

• 1 ⅔ cups all-purpose flour
• ⅔ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 4 tablespoons vegetable shortening
• 1 cup (packed) dark brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup milk

Preheat to 375°. Line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, cocoa powder, baking soda and salt. In the 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. Add half of the flour mixture and half of the milk to the batter and beat on low until incorporated. Add the remaining flour mixture and milk and beat until combined. Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Using a knife or spoon, spread the filling onto the flat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.

And I leave you with Today’s Questions… what is your favorite dessert to bring with you to feed your loved ones?