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Whoopie Pies – Two Ways

April 13, 2009

Traditional Whoopie Pies

I think the first time I had a whoopie pie was up in Maine two summers ago.  Erin and I took a road trip up to Maine to eat lots and lots of lobsters.  We were at some little lobster shack and weren’t planning on getting dessert, after all, our main goal was to consume as much lobster dipped in butter that we could!  But the family next to us at the communal table chatted us up and swore by the whoopie pies.  We were easily convinced, of course, and got one to share.  (Share? I know, what were we thinking?)  We ate it on the car ride to our next lobster destination and we instantly fell in love with the whoopie pie.  A good one is really good.  I haven’t been able to perfectly replicate that recipe, but these are still pretty good — and they are cute to serve to company.  We decided to give the a try this year as our 2nd Easter dessert and so I made them with two different fillings.

I was very happy with how puffy the cake turned out.  The marshmallow creme filling was actually pretty good too.  I think they were almost better the next day though after they had sat in the refrigerator wrapped in plastic wrap over night.

I decided to try a german chocolate filling for half of them.  I used a frosting I had used last year for some cupcakes I had made as an Oktoberfest dessert.  This frosting is really good and complemented the cake pretty well.  It was not as tasty as the marshmallow filling, but a nice treat if you want something a little different.

German Whoopie Pie

Whoopie Pies

Cake from Diana Rattray, Marshmallow filling from the barmy baker
German chocolate filling inspired by Diana Rattray, recipe adapted from Leite’s Culinaria

Makes 12

Ingredients:

For the cake

4 tbsp unsalted butter, softened
1 cup of packed light brown sugar
1 large egg
2 tsps vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsps of baking soda
1 tsp salt
1 cup of lowfat buttermilk 

For the marshmallow filling
7 tbsp unsalted butter, softened
1/2 cup powdered sugar
1 jar of marshmallow fluff 
2 tsp vanilla extract

For the German chocolate filling
2 large egg yolks
1 can of evaporated milk
1/2 cup of granulated sugar
1/8 cup of packed light brown sugar
3 tablespoons of butter, cut into pieces
dash of salt
1 tsp of vanilla
1 1/2 cups of sweetened shredded coconut
1/2 cup of pecans, chopped

Directions:

For the cake

Heat oven to 350 degrees. Grease a large baking sheet.

In a large bowl, cream butter with sugar until smooth and creamy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda and salt.  Add about 1/3 of the dry mixture to the creamed mixture, along with half of the buttermilk. Beat until blended. Add another 1/3 of the flour mixture to the batter, along with the remaining buttermilk. Beat until blended. Blend in the remaining 1/3 of the flour mixture until batter is smooth.

Drop batter on the prepared baking sheet, about 1 large tablespoon at a time, leaving about 2 inches between the mounds. You should be able to bake 6 at a time. Bake for about 10 to 14 minutes, until the cakes spring back when lightly touched. Transfer cakes to a rack to cool completely.

Once the cakes have cooled, slather one of the fillings on the flat side of one cake, press the flat side of another cake on top and enjoy!

For the marshmallow filling

Place everything but the vanilla in a mixing bowl.  Using an electric mixer, beat everything until it is blended, then stir in the vanilla.

For the German chocolate filling

Whisk the yolks in a medium saucepan; gradually whisk in the evaporated milk.  Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.  Transfer the mixture to a bowl, whisk in the vanilla, then stir in the coconut.  Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days.  (The pecans are stirred in just before cake assembly.)

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One Comment leave one →
  1. August 17, 2011 11:18 pm

    Made these (both ways) and loved them so I blogged about them today. I did notice that the ingredients list for the German chocolate filling is missing the amount of evaporated milk though. Thanks for a deeeeelish recipe!

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