Confession. I didn't understand the whoopie pie craze that has been going on. The cream filling? Blech. That's what turned me off. I just don't love a sandwich cookie. I know, I know...I'm missing out, what is wrong with me! Well, after the 1,532 whoopie pie recipe found it's way into my Google Reader, I finally gave in. And honestly, I smacked my own forehead after trying these. OhMyGoodness...so good.
The cookie/cake is so light and tender and full of chocolate flavor. The marshmallow filling is sweet and sticky and the perfect compliment to the cookie/cake. For something so cute, these are not at all hard to put together. I baked the cookies and they cooled very quickly. While the last batch baked, I made the filling and by the time I had everything set up to pipe the filling, the cookies were cool and ready to go!! I piped the cookies onto the parchment paper, which made for more uniform shapes and I also piped the filling. Easy peasy!
!Dark Chocolate Whoopie Pies with Marshmallow Filling
as seen on The Novice Chef Blog
1 2/3 cups all-purpose flour
2/3 cup unsweetened dark cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter, room temperature
4 tbsp. vegetable shortening
1 cup brown sugar, packed
1 egg, room temperature
1 tsp. vanilla
1 cup milk, room temperature
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
2. Sift flour, cocoa, baking soda, and salt in a medium bowl.
3. In the bowl of an electric mixer, beat butter, shortening, and sugar on low until combined. Then increase speed to medium and beat until light and fluffy, 3-4 minutes.
4. Turn mixer to low speed and add egg and vanilla, beat until well incorporated.
5. Alternate adding half the flour mixture and half the milk until combined.
6. Fill a piping bag with batter, snip off the end to create a medium hole and pipe batter into circles on the parchment paper, about two inches apart. (I made 1 - 1 1/2 inch circles.)
7. Bake for 8-10 minutes. Pies will spring back when gently pressed.
8. Remove from oven and cool completely before adding filling.
1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup powdered sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 tsp. salt dissolved in 1 tbsp. water
1 1/2 tsp. vanilla
1. In the bowl of an electric mixer, combine shortening, butter, sugar, and Marshmallow Fluff until well incorporated.
2. Dissolve the salt in the water and add to the marshmallow mixture.
3. Add vanilla and beat until smooth.
4. Fill a piping bag with filling and snip off the end to create a small hold. Pipe a small amount of filling onto one side of a pie and place another pie on top, gently pressing down. Adjust filling amount as needed.
5. Wrap individually to preserve freshness and enjoy!