Whoopie Pie
- Andrew Ma
- 3 days ago
- 2 min read
Ingredients
1 ¾ cup all purpose flour
1 cup dark brown sugar (granulated sugar also works) (213 grams)
⅔ cup cacao powder
¾ cup unsalted butter (room temperature) (170 grams)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 egg (room temperature)
½ cup buttermilk
¼ cup coffee (milk can be substituted)
Filling
¾ cup unsalted butter (room temperature)
1 cup powdered sugar
1 ¼ cup marshmallow fluff (190 grams)
1 tsp vanilla extract
Instructions
Preheat the oven to 375 degrees.
In a bowl, sift in the flour, cacao powder, baking powder, baking soda, and salt. Once sifted in, mix well. In another bowl, mix the buttermilk, coffee, and mex until well combined.
In a stand mixer on medium or in a large bowl, add in the butter and cream. Then, add in the brown sugar and continue creaming until light and airy.
Add in half of the dry mix to the bowl, then mix on low until well combined. Then, add in ½ of the wet mix and continue mixing until well combined, scraping the bowl as necessary. Repeat this process for the remaining dry and wet mixes.
Using a 1 ½ tbsp cookie scoop, or a heaping tablespoon, scoop out the finished dough and place it onto a parchment or baking mat lined tray, with each scoop about 2 inches apart (should have 18-30 cookies). If the scoops are not round enough to your liking, dip your fingers into water then shape the dough into more circular shapes. Baking one tray at a time, place the tray into the oven and bake for 10 minutes, or until the top springs back when lightly pressed.
Take out the oven, then allow the cookies to cool for 15 minutes on the tray before peeling off.
Filling
In a stand mixer or large bowl, add in the butter and sugar, then cream until light and airy on medium speed (scrape the side of the bowl as necessary). Then, add in the marshmallow cream and sugar, and continue mixing until smooth.
You can now pipe or scoop out the filling onto half of the cookies, then place another cookie on top.
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