Skip to main content

Chocolate Marshmallow Whoopie Pies


I've been noticing that it seems like new and unique flavor combinations are the norm now, and often times the classic flavor combinations are the new "new"!  When I was planning on making Whoopie Pies for an upcoming occasion, I fell in to the new way of thinking by looking for a unique flavor combination, ignoring all of the "basic" combinations I came across.  Until I realized that I wanted something classic.  So, I started my search again, and fell upon the classic chocolate and marshmallow whoopie pie.  When I read that it tasted reminiscent of a Swiss Cake Roll I was sold!

And you know what?  These did taste a little like a Swiss Cake Roll!  Only I could pronounce everything in the ingredients list!


Classic Whoopie Pies (Chocolate and Marshmallow)
Ingredients:
Cakes:
1/2 cup butter
1 cup brown sugar, packed
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa powder
2 1/3 cups all-purpose flour

Filling:
1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup powdered sugar
1 1/3 cup Marshmallow Fluff, or Marshmallow Creme
1/4 teaspoon salt, dissolved in 1 Tablespoon water
1 1/2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees.  Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt and vanilla until smooth.  Add the egg, again beating until smooth.  Add the cocoa stirring to combine.

Add the flour to the batter alternately with the milk, beating until smooth.  Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Drop the dough by the 1/4 cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread!  For smaller cakes, use a cookie scoop.

Bake the cakes for 15-16 minutes (a little less for smaller cakes), till they're set and firm to the touch.  Remove them from the oven, and cook on the pans.  While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely on a wire rack.

To make the filling: Beat together the butter, shortening, sugar and marshmallow until well combined.

Dissolve the salt in the water, and add to the marshmallow mixture.  Add the vanilla, and beat until smooth.

Spread the flat side of half the cakes with the filling.  Top with the remaining cakes, flat side towards the filling.

Source: Love and Olive Oil, adapted from King Arthur Flour


Comments

  1. I am totally whoopie pie obsessed. These look perfect!

    ReplyDelete
  2. This is definitely a recipe I think I'll be trying!

    ReplyDelete

Post a Comment

Popular posts from this blog

Key Lime Gooey Butter Cake

I'm from St. Louis.  The home of Gooey Butter Cake.  Many people think it's a Paula Deen creation, and how could you not when you see how much butter is in it, but you can't go in to a restaurant, bakery or grocery store without seeing gooey butter somewhere in St. Louis.  We love it.  What's not to love with butter, cream cheese, powdered sugar, oh my!

But, considering I've made it numerous times, I'm always up for a new variation.  Nutella?  Check!  Cookies?  Don't mind if I do!  Pumpkin?  Well of course!  While talking to my mom about what to bring to a family function, she mentioned she saw a recipe for key lime gooey butter cake.  Sold!  I've never heard of the website she sent over to me, but it looked similar to the basics of every other recipe I've used for Gooey Butter Cake so I knew I wanted to give it a try!

One thing people may not realize is that Gooey Butter Cake is very easy to make.  Just a few ingredients really!  Just mix them, ba…

Nutella Cannoli

Nutella is something that I love, but honestly don't really eat or bake with that often, always regretting that fact each time I eat something with Nutella. Well, I am vowing to change my ways - starting with these Cannolis!  They're definitely not a traditional cannoli as the combination of cream cheese and whipped cream make them more like a cheesecake filling, or even mousse, but the cannoli shell makes them easy to grab and eat.  No fork required - my kind of dessert!


Usually I prefer to make mini cannolis because sometimes full ones are just too rich for me, however any recipe could easily be adapted to a regular cannoli shell size (or mini size if the case may be).  The combination of the cream cheese, whipped cream and Nutella definitely made these a rich bite-size dessert, that I think may become one of my go-to recipes when I need to make something quick and impressive.

Nutella Cannoli
Ingredients:
24 Mini Cannoli Shells
8 oz. cream cheese, softened
1/2 cup powdered sug…

Beach Party Cupcakes AND 100th Blog Post

I saw these cupcake pops on Bakerella's site and just knew I had to use the idea sometime. When thinking about something fun to make for 4th of July I thought about something summery that the kids would enjoy so obviously a cute cupcake would do the trick and what's more fun in the summer than fireworks and swimming? Not much, I'll tell you that! Knowing that everything is fireworks galore on the 4th I decided to go the swimming route and make these cupcakes. Not only were they adorable, it really only took an extra 10 minutes to decorate than if I were to frost a plain-jane cupcake. Surf's Up! (aw man, I wish I had made some surfin little dudes! I'll have to remember that for next time!)



Beach Party Cupcakes
Inspired by Bakerella
Ingredients
1 recipe favorite cupcake recipe (I used a coconut lime cake)
1 recipe favorite cupcake frosting (another coconut lime, without the coconut flakes)
Blue decorating tint
Blue decorating sugar
Honey Teddy Grahams
Finely Crushed Graham C…