I was thinking about my friend while walking down the aisle of the grocery store. She’s my personal cheerleader when it comes to my cooking and baking, always asking “what’s for dinner?” or “what are you baking?” She is like a delicacy right out of the oven, a bit crunchy on the outside and sweet and tender on the inside. Lately, she’s been suffering with neck pain and I wanted to send her something homemade to cheer her up. I just needed to figure out the ideal item. I know she loves cookies since she’s a recipient of my annual holiday cookie blitz, and she’s mentioned her fondness of cupcakes too. The conversation in my mind seesawed between cookies and cakes, when I caught sight of a bright red top positioned alongside the various peanut butters, there it was, as if heavenly light shined down on it – a jar of Marshmallow Fluff. I bought a jar and sent a quick text, “do you like marshmallows?” I had my answer to that question as well as the cookie – cupcake debate. I would make Whoopie Pies giving me the best of both a cake and cookies!
Just the name of this confectionary evokes a grin from ear to ear as large as a Cheshire Cat! The delights are can be seen as either two mini cakes or two soft cookies always held together with something soft and sweet, and no matter how you see them, Whoopie Pies are delicious! They can be made in different flavors but I was going old school, making soft pillows of chocolate devil’s food with mountainous swirls of the marshmallow buttercream cushioned in between.
With the jar of Fluff in hand, my KitchenAide was pulled onto the counter, and like a solider at attention, it was ready to work. Looking at the jar of Fluff, I thought back to when I was 6 maybe 7, and my childhood comfort favorite, the Fluffernutter Sandwich which was always cut into triangles with the crust removed. I can remember the taste of the malleable bread, crunchy peanut butter and the sweet goo of marshmallow..…the flashback ended abruptly when I saw the words “No Fat or Cholesterol, Gluten Free” printed inside a bright yellow burst bringing this jar right into the 21st century. The Fluff would move from the sandwich of my youth and become the star of my Whoopie Pies blending it with sweet, creamy butter, powdery confectioner’s sugar and a dash of vanilla extract!
Once completed, I needed to sample the finished treat and like that Cheshire Cat, I broke out a wide grin. The Whoopie Pies were sent to my friend and her review, simple and oh so sweet, “A spoon full of sugar helps the medicine go down, I love you, thank you!”
Deliciously Devilish Whoopie Pies with Marshmallow Buttercream
- 4 Cups All-Purpose Flour
- 1 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Sticks 1 Cup unsalted Butter, room temperature
- 2 Cups Sugar
- 2 Eggs room temperature
- 1 1/2 Cups Half & Half
- 1 Cup 10X Confectioner's Sugar
- 1 1/2 Sticks 3/4 Cups unsalted Butter, room temperature
- 2 Teaspoons Vanilla Paste or extract
- 2 Cups Marshmallow Cream
- Preheat the oven to 350* and prepare a baking sheet with either parchment paper or a Silpat liner.
- Whisk the dry ingredients together - the flour, cocoa powder, salt, baking soda and baking powder - and set aside.
- In the bowl of a mixer, fitted with the paddle attachment, beat on medium speed the butter, and sugar until creamy and light in color. Add one egg at a time, followed by the vanilla paste. Remember to scrape down the bowl with each addition.
- Add half of the dry ingredients into the butter mixture followed by half of the Half & Half, repeat until both dry ingredients and the Half & Half are combined.
- Using either a soup spoon or an ice cream scoop, place each Whoopie Pie on the baking sheet, spacing evenly apart. Bake for 10-minutes or until lightly set. You should feel a slight spongey feel when touched. Let the Whoopie Pies completely cool before adding the filling.
- In the bowl of a mixer fitted with the whisk attachment, mix the butter and Confectioner's Sugar until creamy. Add the vanilla paste and the marshmallow cream mixing until you have a smooth, velvet consistency. Pair off the Whoopie Pies and with a butterknife or offset spatula, spread some of the Marshmallow Buttercream on one piece of the Whoopie Pie and sandwich with the other. Repeat.
Recipe NotesIf not eating immediately, store in an air-tight container for up to 4 days.
Adapted from Adapted from AllRecipes.com