⁘ anna bakes cupcakes ⁘

whoopie pies

classic whoopie pies with marshmallow filling

recipe from Annie's Eats

baked in January 2016

yield: 24 whoopie pies
prep time: 30 minutes
cook time: 12 minutes
difficulty level: easy





For the cookies:

  1. Preheat the oven to 400° F. Line two baking sheets with silicone baking mats or parchment paper.
  2. Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl; whisk together to blend. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes.
  4. Beat in the eggs one at a time, blending well after each addition. Blend in the buttermilk and vanilla extract until incorporated.
  5. Mix in the dry ingredients, blending just until combined.
  6. Using a 1-oz dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan.
  7. Bake for 12 minutes, rotating the pans halfway through baking.
  8. Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.

For the filling:

  1. Place the butter in the bowl of a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth, 1-2 minutes.
  2. Blend in the confectioners’ sugar until incorporated.
  3. Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.

To assemble the whoopie pies:

  1. Once the cookies are completely cooled, match them up in pairs by size.
  2. Fill a pastry bag fitted with a plain with the marshmallow filling.
  3. Pipe a dollop of marshmallow filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.