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Classic Whoopie Pies

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Course Dessert

Ingredients
  

Chocolate Cakes

  • 1/2 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup Crisco shortening
  • 1 cup sugar
  • 1 egg room temperature
  • 1 cup whole milk room temperature
  • 2 tsp pure vanilla extract

Creme Filling

  • 12 oz Marshmallow fluff
  • 2 cups confectioner sugar sifted
  • 1/2 cup Crisco shortening
  • 1/2 tsp pure vanilla extract
  • 1-2 tbsp whole milk as needed

Instructions
 

Chocolate Batter

  • Preheat oven to 450F. Line two half-sheet pans with parchment paper and set aside.
  • In a medium bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt. Stir to combine and set aside.
  • In a stand mixer with the paddle attachment, mix together the shortening and sugar until well combined on medium speed. Add the egg. Scrape down the sides. Add the milk and vanilla. Scrape down the sides.
  • Reduce the mixer to low and add the dry ingredients. Scrape down the sides and bottom to ensure all the ingredients are combined.
  • Scoop the batter onto the parchment lined sheet pans, one pan at a time. Prep the next pan when the first is out of the oven. Scoop Eight per sheet if using 1 1/2 oz scoop and twelve per sheet if using 1 oz scoop. The batter spreads quite a bit (see size note below) so if you need to make more batches to prevent them spreading together, please do.
  • NOTE: Using a 1 1/2 oz scoop makes 8 sandwiches about the size of a fast food hamburger on the bun. A 1 oz scoop makes 12 sandwiches about the size of a burger on a King's Hawaiian roll ... BD says it's the size of a slider, if that helps.
  • Bake one pan at a time for 6-7 minutes for the small size and 7-8 minutes for the larger size.
  • When they come out of the oven, remove immediately to a cooling rack. If you flip half over, they will flatten a bit on the bottom so the finished Whoopie Pies don't roll cattywampus.

Filling

  • Once the cakes have cooled completely, make the filling by combining the filling ingredients EXCEPT THE MILK in a mixer using the whisk attachment. Blend on medium-high speed until combine, stopping to scrape down the sides as necessary. A spoonful should have soft peaks. If it seems too stiff, add milk, 1 tbsp at a time to get to that texture.
  • Using the same sized scoop you used to make the cakes, place one scoopful of the filling onto half of the chocolate cakes and top gently with the other. The filling should NOT squish out.
  • BELT AND SUSPENDERS SUGGESTION: Put the filling onto one half, top with another, and make sure you're happy with the texture/hold. If it seems squishy, add more confectioners sugar, a tablespoon at a time. Please note further, I have never had to to this ... just thinking things through.
  • Place on a platter in a single layer to serve. If it will be more than an hour, lightly cover with plastic wrap. They also freeze beautifully when well-wrapped in plastic.
Keyword birthday cake, chocolate, classic dessert, creme, dessert, filled cakes, filled cookies, marshmallow, whoopie pies