Sunday, February 12, 2012

Whoopie Pie Yumminess!


Well Yumminess isn't a word but it should be. While browsing on the web and looking for some new deserts to make I came across this amazing Whoopie Pie recipe on Sprinkles of Parsley blog. I have made the Whoopie Pies several times and they never disappoint! I was shopping with my two older sons at my home away from home yesterday at Target and picked up some marshmallow cream. My oldest asked why I was buying it and I told him to make Whoopie Pies. He them proceeded to do a happy dance in the isle! I have made my own marshmallow cream before but why do that when you can purchase it at the store!

Chocolate Whoopie Pie with Marshmallow Cream Filling
Makes: About 15 pies
Prep Time: 45 minutes
Bake Time: 8-9 minutes


Whoopie Pie

1 2/3 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons butter at room temperature
4 tablespoons vegetable shortening
1 cup packed brown sugar 
1 egg
1 teaspoon vanilla
1 cup milk

Cream Filling

1/2 cup vegetable shortening
1/2 cup butter at room temperature
1 cup confectioners sugar
1 1/3 cups Marshmallow Cream
1/4 teaspoon salt dissolved in 1 tablespoon of water
1 1/2 teaspoon vanilla


Begin with sifting your flour, cocoa powder, baking soda, and salt together into a large mixing bowl and set aside. Then in the bowl of an electric mixer, combine your butter, vegetable shortening and brown sugar. 

Using your paddle attachment, mix on low speed until just combined. Then switch to high speed and beat for 3 minutes. Scrape the sides of your bowl, add your egg and vanilla, and beat on high for another 2 minutes. Then add half of your flower and half of your milk and mix until just combined. Then add the rest of your flour and milk and mix on medium/high for 30 seconds until light and fluffy. 

On a cookie sheet lined with parchment paper, spoon 2 tablespoons of batter. (I used my cookie scoop from Pampered Chef)  Make sure to leave 1 1/2 inches in between each mound so when they bake and expand they don't bake into each other. Bake at 375 degrees F for 8-9 minutes.

For the filling, cream vegetable shortening and butter. Add all other ingredients til combined well. Set aside. 

Allow your whoopie pies to cool completely. Then spoon a heaping spoon full of filling onto the center of your flat side. Take a second whoopie pie and lay the flat side down over the cream filling. Gently press down to evenly push the filling to the outer edge. Serve and enjoy!

I found that the using the parchment paper really makes a difference than just putting it on a cookie sheet. They came up much better without any falling apart. IF there are any left over store them in an air tight container in the refrigerator. Be prepared to make these often!

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