America's Test Kitchen Whoopie Pies were a recipe I couldn't wait to try because I love both good tasting food and food that looks cute. What can I say, I love individual sized treats too. I made smaller sized whoopie pies so I ended up with more than just six as the recipe indicates. This picture does capture them well. They really were cute, and if you have a sweet tooth you may really like these.
These were quite easy to make but a little messy when trying to fill and sandwich the two cookies together. Next time I think I would use a pastry bag and pipe the filling onto one cookie then top it with the other.
Serves 6
Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.
CAKES
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
FILLING
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
⅛ teaspoon salt
2½ cups Marshmallow Fluff
1. FOR THE CAKES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
3. Using ⅓-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.
4. For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
5. Dollop ⅓ cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.)
These were quite easy to make but a little messy when trying to fill and sandwich the two cookies together. Next time I think I would use a pastry bag and pipe the filling onto one cookie then top it with the other.
Serves 6
Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.
CAKES
2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
FILLING
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
⅛ teaspoon salt
2½ cups Marshmallow Fluff
1. FOR THE CAKES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
3. Using ⅓-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.
4. For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
5. Dollop ⅓ cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.)
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