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Tasty Whoopie Pies: Irresistibly Soft and Sweet Treats!

Tasty Whoopie Pies – Soft, Sweet & Filled with Creamy Goodness!
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Tasty Whoopie Pies are irresistibly soft and sweet treats that consist of two chocolate cakes filled with fluffy marshmallow filling.

Ingredients

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  • 1 2/3 cups all-purpose flour
  • 2/3 cup Dutch-process cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 stick unsalted butter (4 oz), cool room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 1/4 cups buttermilk, room temperature
  • 297 grams marshmallow creme (just under 13 oz)
  • 15 tbsp unsalted butter (about 7.5 oz), cool room temperature
  • 1 cup plus 2 tbsp powdered sugar, sifted
  • 1 1/2 tbsp vanilla extract
  • 1/2 tsp fine sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line large baking sheets with parchment paper to prevent the whoopie pies from sticking.
  2. Sift the all-purpose flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
  3. In an electric mixer bowl, beat the unsalted butter and dark brown sugar on low speed until combined, then increase to medium-high and beat for about 3 minutes until light and fluffy. Scrape down the sides and add the egg and vanilla extract, mixing for another 3 minutes.
  4. Add half of the dry ingredient mixture and half of the buttermilk to the butter mixture, mixing on low speed until just combined. Repeat with the remaining ingredients until the batter is fluffy.
  5. Use a medium (1 ½-tablespoon) scoop to drop mounds of batter onto the prepared baking sheets, leaving about 2 inches between each mound. Bake for 11 minutes or until they spring back when pressed gently.
  6. Let the cakes cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
  7. In a clean mixer bowl, beat the marshmallow creme and unsalted butter on low speed until smooth. Scrape down the sides, add powdered sugar, vanilla extract, and sea salt, then mix until incorporated and smooth.
  8. Dollop marshmallow filling onto the flat side of half of the cooled cakes. Top with another cake to form a sandwich, pressing gently.
  9. If transporting or for a fudgier texture, chill the assembled whoopie pies in the fridge for at least an hour before serving.

Notes

  • Check cookies a minute early to prevent overbaking.
  • For a fuller flavor, consider adding a pinch of extra salt to the filling.
  • Chilling the whoopie pies enhances their texture.

Nutrition

Find it online: https://www.spiritsdrink.com/tasty-whoopie-pies-soft-sweet-dessert-recipe/