Whoopie Pies

Name: Whoopie Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 237 milliliters packed brown sugar; 237 milliliters well-shaken buttermilk; 296 milliliters confectioners sugar; 118 milliliters Dutch-process cocoa powder; 1 large egg; 473 milliliters all-purpose flour; 473 milliliters marshmallow cream such as Marshmallow Fluff; 1 teaspoon salt; 118 milliliters stick unsalted butter, softened; 1 teaspoon vanilla

You can never have too many dessert recipes, so give Whoopie Pies a try. This recipe serves 8. One serving contains 531 calories, 6g of protein, and 14g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up marshmallow cream such as marshmallow fluff, flour, buttermilk, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Ingredients you will need

Baking Soda

Buttermilk

Vanilla

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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 in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Ingredients you will need

Brown Sugar

Buttermilk

Butter

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.

Ingredients you will need

Mounds Bar

Equipment you will use

Baking Sheet

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, 11 to 13 minutes.

Equipment you will use

Oven

Transfer with a metal spatula to a rack to cool completely.

Equipment you will use

Spatula

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Ingredients you will need

Powdered Sugar

Marshmallows

Vanilla

Butter

Equipment you will use

Hand Mixer

Bowl

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Ingredients you will need

Spread

• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

Equipment you will use

Wax Paper