Ingredients (~6 pies)
For the Chocolate Cakes
- 1/4 cup (1/2 stick) unsalted butter, softened
- 6 tbsp granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup unsweetened cocoa powder
For the Filling
- 6 tbsp unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 3 heaping tbsp marshmallow fluff
- 1/2 tsp vanilla extract
- 1 pinch salt
Make the Chocolate Cakes
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
In a stand mixer with the paddle attachment, beat the 1/4 cup of softened butter and granulated sugar on medium speed for ~2-3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Add the egg and beat until it’s fully incorporated. Then, mix in the vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Slowly pour in the milk and mix until incorporated. Add the remaining flour mixture and mix until no dry streaks remain.
Be careful not to overmix the batter.
Drop heaping tablespoons of the batter onto the prepared baking sheet, leaving about 2 inches between each mound. You should get 12 mounds for 6 finished pies.
Bake for ~7-8 minutes, or until the cakes are set and spring back when lightly touched. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
The cakes must be fully cool before you fill them.
Make the Filling and Assemble
While the cakes cool, prepare the filling. In a clean stand mixer bowl, beat the 6 tablespoons of softened butter on medium-high speed until it’s light and fluffy.
Reduce the speed to low and add the confectioners’ sugar, marshmallow fluff, vanilla, and salt. Mix until the sugar is incorporated, then increase the speed to medium-high and beat until the filling is well-combined and fluffy.
To assemble, take one cooled cake and spread a generous layer of filling on its flat side. Top it with another cake to create a sandwich. Repeat with the remaining cakes and filling.
Classic Chocolate Whoopie Pies
Ingredients
For the Chocolate Cakes
- 1/4 cup unsalted butter 1/2 stick, softened
- 6 tbsp granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup unsweetened cocoa powder
For the Filling
- 6 tbsp unsalted butter softened
- 1/2 cup confectioners’ sugar
- 3 heaping tbsp marshmallow fluff
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- Beat 1/4 cup butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in egg and vanilla extract.
- Mix in flour mixture alternating with milk, starting and ending with flour. Do not overmix.
- Drop heaping tablespoons of batter onto baking sheet, 2 inches apart, making 12 cakes.
- Bake 7-8 minutes until cakes spring back when touched.
- Cool on sheet briefly, then transfer to wire rack until completely cool.
- Beat 6 tablespoons butter until fluffy.
- Add confectioners’ sugar, marshmallow fluff, vanilla, and salt. Beat until light and fluffy.
- Spread filling on flat side of one cake, top with another cake. Repeat to make 6 whoopie pies.
