Classic Chocolate Whoopie Pies with Marshmallow Filling

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Classic Chocolate Whoopie Pies with Marshmallow Filling
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Makes: 1 servings adjust

Directions

Ingredients

  • 1 2⁄3 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
  • 1 cup Packed Dark Brown Sugar
  • 1 1⁄4 cups Vegetable Shortening
  • 1 large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Milk

Step 1

Position a rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax 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.
 

Step 2

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 the remaining ½ cup milk and beat until completely combined.
 

Step 3

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart. (Erin’s note: For larger four-inch cakes use a medium cookie scoop to drop the batter). Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.

Ingredients

  • Classic Marshmallow Filling
  • 1 1⁄2 Marshmallow Creme, (Marshmallow Fluff brand or other prepared marshmallow cream, which will do in a pinch)
  • 4 tablespoons Vegetable Shortening
  • 1 cup Confectioner's (Icing) Sugar
  • 1 tablespoon Vanilla Extract

Step 4

Meanwhile, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat 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.
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