Whoopie Pie

70 Ratings
  • prep time 30 min
  • total time 45 min
  • serves 8
Whoopie Pie

Is it a cookie? Is it a pie? Is it a cake? It's Chuck Hughes' whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream.

Bake, Chocolate, Dessert


Ingredients

Chocolate Cake

½ cup butter, room temperature (125 ml)

1 cup sugar (250 ml)

2 eggs

1 teaspoon pure vanilla extract (5 ml)

1 teaspoon cocoa, sifted (125 ml)

1 ½ cups flour, sifted (375 ml)

1 ½ teaspoons baking powder (7 ml)

½ teaspoon salt (2 ml)

1 cup milk (250 ml)

Marshmallow Cream

2 egg whites, room temperature

1 cup sugar (250 ml)

2 tablespoons water (30 ml)

2 tablespoons honey (30 ml)

1 teaspoon pure vanilla extract (5 ml)

Assembly

Directions

Chocolate Cake

1. Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.

2. In a large bowl combine cocoa, flour, baking powder and salt. In a stand mixer bowl, beat the eggs and sugar together for about 30 seconds. Add vanilla extract and continue beating for another 30 seconds. Add the dry ingredients to the butter mixture, alternating with the milk and beating until smooth.

3. Using an ice cream scoop, scoop out equal amounts of batter (about 1/2 cup (125 ml)) onto the lined baking tray - 6 per tray as they will spread when baking. Bake for 15 minutes. Remove from oven and let cool completely on a wire rack.

Marshmallow Cream

1. Place all the ingredients in a large heatproof bowl and whisk with a hand mixer. Once mixed together, place the bowl over a saucepan of boiling water, then whisk constantly for 5-7 minutes or until the mixture is thick and creamy and stands in peaks.

2. Remove from heat, whisk for one more minute or so then allow them to cool completely.

3. Your homemade marshmallow fluff/cream is now ready. You can keep the marshmallow cream in the refrigerator until ready to use.

Assembly

1. When the cakes are completely cool, spread a generous amount of filling on the flat side (bottom) of one chocolate cake. Place another cake on top, pressing down gently to spread the filling evenly. Repeat with all cookies to make 8 whoopie pies.

2. For serving: Wrap whoopie pies individually in plastic wrap, or serve them immediately. Cook's note: You can also freeze wrapped whoopie pies.

See more: Bake, Chocolate, Dessert

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