Chocolate Whoopie Pies With Marshmallow Cream Frosting Recipes

WHOOPIE PIES

Steps:

• Make cakes:
• Preheat oven to 350°F.
• Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
• Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
• Make filling:
• Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
• Assemble pies:
• Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING

Steps:

• Preheat oven to 350F. Line baking sheets with parchment paper.
• In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
• In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
• Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
• To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
• To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.

WHOOPIE PIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
• In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
• Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
• To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
• To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.