Whoopie Pies

by Lisa
Print Email

(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.


restaurant news

A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Classic French Fare at Julien Brasserie
by James Moore

julienparisIt’s hard not to find great food when visiting Paris, but if you’re looking for a truly authentic French experience, book a reservation at Julien Brasserie on your next visit. Located a bit “out...

New York
by Hope Stranger

kampucheadiningroom.jpgAlex and I have been dating for almost four months now.  We have shared several meals and conversations together beyond Casa Mono.  As our relationship has settled into a ‘monogamous’ place, we...

O Ya
by Andrea Pyenson

o-ya-boston-sign.jpgI get more excited about a meal at O Ya, Boston’s spectacular little Japanese restaurant, than just about any restaurant I have ever visited – which is rare for me, because as much as I love...