I'll always love the original Chocolate Whoopie Pie, but you can find countless versions on the web for Pumpkin, Ginger, Red Velvet, Lemon, Banana, and many more creative Whoopie Pies. The next time you're in the mood for a cupcake, give this "cousin" a try…
What you'll need
Ingredients
Cakes
2 ¼ cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon instant espresso powder
1/2 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
Filling
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 *
The method
Directions
01
(*if you can’t find it, order it here - http://www.marshmallowfluff.com/pages/order1.shtml )
02
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.
03
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.
04
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.
05
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.
06
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.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Original Authentic Whoopie Pies
Prep
Cook
Yield
I'll always love the original Chocolate Whoopie Pie, but you can find countless versions on the web for Pumpkin, Ginger, Red Velvet, Lemon, Banana, and many more creative Whoopie Pies. The next time you're in the mood for a cupcake, give this "cousin" a try…
Ingredients
Cakes
2 ¼ cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon instant espresso powder
1/2 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
Filling
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 *
Cook Like James · The method
Directions
1
(*if you can’t find it, order it here - http://www.marshmallowfluff.com/pages/order1.shtml )
2
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.
3
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.
4
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.
5
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.
6
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.)
Cook Like James
Original Authentic Whoopie Pies
Prep
Cook
Yield
I'll always love the original Chocolate Whoopie Pie, but you can find countless versions on the web for Pumpkin, Ginger, Red Velvet, Lemon, Banana, and many more creative Whoopie Pies. The next time you're in the mood for a cupcake, give this "cousin" a try…
Ingredients
Cakes
2 ¼ cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon instant espresso powder
1/2 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
Filling
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 *
Directions
1
(*if you can’t find it, order it here - http://www.marshmallowfluff.com/pages/order1.shtml )
2
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.
3
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.
4
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.
5
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.
6
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.)
