(Makes 8 generously filled pies)
2 ¼ cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon instant espresso powder
½ teaspoon table salt
1 cup packed light brown sugar
1 stick unsalted butter, softened but still cool
1 large egg , at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
1 ½ sticks unsalted butter, softened but still cool
1 ½ cups confectioners' sugar
1 ½ teaspoons vanilla extract
1/8 teaspoon table salt
5-8 heaping spoonfuls of Marshmallow Fluff *
(*if you can't find it, order it here - http://www.marshmallowfluff.com/pages/order1.shtml)
For the cakes:
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. With stand mixer on medium speed, beat sugar and butter in large bowl until fluffy, 3- 4 minutes. Beat in egg until incorporated, scraping sides of bowl as need with rubber spatula, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter a stir to incorporate and remaining dry ingredients.
3. Using 1/4 measure or #16 ice cream scoop, scoop 8 mounds of
batter onto each baking sheet, spacing mounds about 2 ½" inches apart.
Bake until cakes spring back when pressed, 15 to 18 minutes, switching
and rotating pans halfway through baking. Cool completely on baking
sheets, at least 1 hour.
For the Filling:
1. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in 5 heaping spoonfuls Fluff (about 1 generous cup)until incorporated, about 1-2 minute. Add one or more spoonfuls if necessary for desired consistency and sweetness.
2. Using a #16 ice cream scoop, dollop about ¼ of cup filling on center of flat side of 8 cakes. Top with flat side of remaining 8 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be stored in airtight container for up to 3 days.)
-Recipe courtesy of Cook Like James.
by Chef Mark Shoup
by David Latt