Whoopie pies are a delightful treat, marrying the soft texture of a cake with the portability of a cookie. This old-fashioned recipe brings a nostalgic twist, making them perfect for any occasion. Prepare to indulge in a sweet, fluffy, and utterly satisfying experience!
Unsweetened cocoa powder is the star ingredient giving the whoopie pies their rich chocolate flavor. The all-purpose flour provides the structure needed for these soft cakes. Baking soda helps them rise while salt enhances all the flavors. Butter adds a creamy texture and richness to both the cake and filling. Granulated sugar sweetens the cakes, and eggs add moisture and structure. Vanilla extract brings an extra layer of flavor to both the cake and the filling. Buttermilk keeps the cakes tender and moist. For the filling, powdered sugar ensures a smooth, sweet consistency, while marshmallow creme adds fluffiness.
Serve these whoopie pies at room temperature for the best texture. They pair wonderfully with a glass of milk or a scoop of vanilla ice cream. For a festive touch, roll the edges in sprinkles or crushed nuts.
Start by preheating your oven to 375°F. Line two baking sheets with parchment paper to prevent sticking. In a medium bowl, whisk together the cocoa powder, flour, baking soda, and salt. This dry mix will ensure even distribution of the leavening agent.
In a large bowl, cream the butter and sugar together until the mixture is light and fluffy. This step is crucial for incorporating air, which leads to a tender texture. Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully integrated before moving on.
Now, alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry. This technique helps maintain the batter's consistency. Use a heaping tablespoon to drop the batter onto your prepared sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes. You'll know they're done when the tops are set and spring back with a gentle touch. Let them cool on the baking sheets for a few minutes before transferring them to wire racks.
For the filling, beat the butter in a bowl until smooth, then gradually incorporate the powdered sugar. Add the marshmallow creme and vanilla extract, mixing until the filling is light and fluffy. Pair the cooled cakes by size. Spread a generous amount of filling on the flat side of one cake and gently press another on top to create a delightful sandwich.
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