Classic Chocolate Whoopie's
from whoopie piesby Sarah Billingsley & Amy Treadwell
1 2/3 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk
1. Position a rack in the center of the oven and preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
4. Add half the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining milk. Beat until completely combined.
5. Drop about 1 tablespoon of batter onto the cookie sheet and repeat, spacing them at least two inches apart. Bake for about 10-11 minutes, or until the pies spring back when pressed gently. Remove from the oven and let cool for 5 minutes before transferring them to a rack to cool completely. Makes about 48 two-inch pies.
Classic Marshmallow Filling
from whoopie piesby Sarah Billingsley & Amy Treadwell
1 1/2 cups Marshmallow Fluff (I used one 7 oz jar of Jet Puffed Marshmallow Creme. It was the perfect amount.)
1 1/4 cups vegetable shortening
1 cup confectioner's (powdered) sugar
1 tablespoon vanilla extract
1. In the work bowl of a stand mixer fitted with the paddle attachment, beat the Marshmallow Fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
Assemble the Whoopie Pies:
Using a spoon or a pastry bag with a round tip, spread/pipe filling onto the flat side of one cake. Top it with another cake, flat-side down.
Enjoy!
