Evocative of typical lunchbox treats, they make great homemade snacking cakes.
When a dessert’s flavor is so simple, a recipe needs to get the details right.
Here’s how the details of this recipe add up to a wicked dessert.
Simply Recipes / Mark Beahm
Butter is more flavorful than oil, but oil makes moister cakes than butter.
I prefer Dutch-process cocoa powder over natural cocoa powder for this recipe.
Dutch-process cocoa is darker in color and, more importantly, has a smoother, richer flavor.
Simply Recipes / Mark Beahm
It makes the filling for whoopie pies sweet, creamy, and slightly thicker than standard frosting.
This will give you soft and fluffy whoopie pies.
Line 2 baking sheets with parchment paper or a silicone baking mat.
Simply Recipes / Mark Beahm
Add the eggs, one at a time, beating well after each addition.
The mixture should be fluffy and light in color.
After each addition, mix on low speed just until combined.
Simply Recipes / Mark Beahm
Pause and scrape the bowl with a rubber spatula as needed to ensure even mixing.
The batter should be smooth and look like a thick chocolate cake batter.
Drop the batter onto the prepared baking sheets leaving about 2 inches or space between each cake.
Simply Recipes / Mark Beahm
The tops of the cakes should look matte and spring back when gently poked.
Tip
The cakes tend to stick a bit, even to the parchment.
Remove them with care.
Simply Recipes / Mark Beahm
A thin metal spatula is best.
While the cakes cool, make the filling.
Add the marshmallow creme and vanilla extract and continue mixing until smooth.
Simply Recipes / Mark Beahm
Scrape down the sides and bottom of the bowl and mix again for 30 seconds to combine.
The filling, while fluffy, will be slightly thicker than typical cake frosting.
When the cakes are completely cool, assemble the whoopie pies.
Simply Recipes / Mark Beahm
Spread or scoop about 2 tablespoons of the filling on the flat side of half of the cakes.
Sandwich a second cake over the top.
Whoopie pies can also be frozen, individually wrapped in plastic wrap, for up to 3 months.
Simply Recipes / Mark Beahm
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Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
