As promised, I spent Sunday morning baking up a storm. After spending time researching different recipes and reading reviews for whoopie pies, I decided on one I found on the iPhone Epicurious app (love that app, by the way). These Whoopie Pies are by no means healthy, but this recipe uses whole wheat flour. I also reduced the amount of marshmallow cream because I don’t like frosting being overly sweet. These desserts were relatively easy. To ensure the little cookie/cakes were all the same size and had a nice shape, I piped the batter onto parchment-lined cookie sheets. Since these guys are pretty sticky, putting them in cellophane bags wouldn’t be the best. Instead, I tried to package them in short canning jars, but then you can only fit one, and that’s just not enough. These are really yummy and I wanted to eat like 16 of them (but then I remembered I’m in 3 weddings in the next 6 weeks). Definitely give these a try. They are satisfying treats and would look adorable on top of a cake platter stacked on top of each other for any party. Happy Monday!

Mini chocolate whoopie pies
Author: 
 
Ingredients
  • Cake:
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup whole-wheat flour
  • ½ cup unsweetened cocoa, such as Droste
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 stick unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • Filling:
  • 1 stick unsalted butter, softened
  • 1½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 cup marshmallow cream
Instructions
  1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. Make the cakes:
  3. Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
  4. Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
  5. Pipe 1 inch rounds of batter onto each sheet, leaving about 2 inches between cakes (instead of piping the batter you can also use the drop method). Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter.
  6. Make filling:
  7. Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
  8. Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)