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Whoopie Pies

An alternative to store bought Easter candy, these Whoopie Pies would be the perfect treat from the "Bunny".
Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24
Author Quinn Caudill

Ingredients

  • 2 cups all-purpose flour such as King Arthur
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1 1/2 tsp vanilla
  • 1/2 cup unsalted butter softened, 1 stick
  • 1 cup packed brown sugar
  • 1 large egg

For filling

  • 1/2 cup shortening (Optional 1 stick unsalted butter, softened)
  • 1 1/4 cups confectioners sugar
  • 1 1/2 cups marshmallow cream
  • 1 tsp vanilla
  • food coloring Optional

Instructions

  1. Preheat oven to 350°F.
  2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined.
  3. Stir together milk and vanilla in a small bowl.
  4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes
  5. Add egg, beating until combined well.
  6. Reduce speed to low and alternately mix in flour mixture and milk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  7. Spoon 2 tbsp. of batter about 2 inches apart onto 2 greased baking sheets.
  8. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 9 to 11 minutes.
  9. Transfer with a metal spatula to a rack to cool completely.

Filling:

  1. Beat together shortening, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
  2. Assemble pies:
  3. Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Recipe Notes

Cakes can be made 3 days ahead and kept in an airtight container.

Recipe adapted from epicurious.com

Recipe first published by Quinn Caudill for Dadwhats4dinner.com © 2016 updated © 2018