Recipe | America’s Test Kitchen’s Whoopie Pies – Flatland KC
Posted June 8th, 2018 at 6:00 AM
Comprised of two gill-filled cookie-like chocolate cakes filled to the gills with fluffy marshmallow filling, whoopie pie is a sweet indulgence
For the cake component, we were inspired by the devil’s food pie, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure. For the taste of chocolate, we preferred the darker color and flavor provided by Dutch processed cocoa. Half a cup of cocoa delivered a balanced flavor, especially when reinforced with a splash of vanilla extract. We tried replacing some of the granulated sugar with brown sugar, and found that it deepened the flavor and added moisture. In fact, we liked the results so much that we ended up using all the brown sugar.
Using a 1/3 cup dry dosing cup, divide the dough into two baking sheets to give the cakes plenty of room to spread. For the filling, we eschewed traditional sugar and lard in favor of marshmallow cream, which we enriched with butter to get a mixture that was fluffy but firm. Don’t be tempted to bake all the cakes on a baking sheet; The dough needs room to spread out while baking.
Makes: 6 sandwich cookies
From start to finish
: 1 hour
2 cups (10 ounces) all-purpose
1/2 cup (1 1/2
ounces) Dutch processed cocoa powder
teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
white brown sugar 1
large egg, at room temperature
vanilla extract 1
12 tablespoons unsalted butter, softened
1 1/4 cups
(5 ounces) confectionery sugar
teaspoons vanilla extract
8 teaspoons salt 2 1/2
cups marshmallow cream
To make the cakes:
Set the oven racks to medium-high and medium-low positions and heat the oven to 350 F. Line two baking sheets with parchment paper. Whisk the flour, cocoa, baking soda, and salt together in a bowl.
Using the stand-up mixer equipped with popsicle, beat the butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add the egg and whisk until incorporated, scraping the bowl as needed. Add the vanilla and mix until incorporated. Reduce the speed to low and add the flour mixture in 3 additions, alternating with buttermilk in 2 additions. Stir the final dough by hand to make sure there are no bags of flour left. Using 1/3 cup of dry measuring cup, place 6 piles of dough on each prepared sheet, spaced approximately 3 inches apart. Bake until the centers rotate again when lightly pressed, 15 to 18 minutes, changing and turning the leaves halfway through cooking. Let the cakes cool completely on the leaves.
To make the filling:
Using a popsicle equipped stand-up mixer, whisk the butter and sugar over medium speed until fluffy, about 3 minutes. Beat the vanilla and salt. Add the marshmallow cream and mix until combined, about 2 minutes. Refrigerate until slightly firm, about 30 minutes. (Filling can be refrigerated for up to 2 days.) Place 1/3 cup of filling on the bottom of the middle of the cakes, then cover with the remaining cakes, pressing to spread the filling to the edge. Serve. (Whoopie cakes can be refrigerated for up to 3 days.)
Nutrition facts per serving: 923 calories; 364 calories fat; 41 g fat (25 g saturated; 2 g trans fat); 141 mg cholesterol; 555 mg sodium; 131 g carbohydrates; 2 g fiber; 81 g sugar; 9 g protein
For more recipes, cooking tips, and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Whoopie Pies in “The Perfect Cookie.”
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