In this wonderful retro sweet concoction, intensely flavored dark chocolate “puffs” are used to sandwich gooey, marshmallowy buttercream. As with many of the dishes we cook at Summer Shack, retro feels natural. We started making whoopee pies with our young customers in mind, but the truth is just as many adults order them.
This is an easy food processor recipe that comes together fast. Lightly sweetened dark chocolate cakes complement the light, almost frothy filling. At Summer Shack, our pastry chef makes the filling with an Italian meringue, but for this home version, we have simply whipped Marshmallow Fluff together with confectioners’ sugar and butter. Whoopie pies don’t keep well and so are best eaten the day they are made—rarely a problem. If they will not be served right away, wrap them in plastic wrap and store at cool room temperature.
Yield : Makes 12 whoopie pies
Ingredients
For the cakes:
- ½ cup unsweetened cocoa powder
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1 cup sugar
- 1 teaspoon light corn syrup
- 2 large eggs, lightly beaten
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the filling:
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- 1 ½ cups confectioners sugar
- 1 ½ cups Marshmallow Fluff
- 2 teaspoons vanilla extract
- Pinch of salt
Equipment:
- 3-quart saucepan
- Standing mixer or a handheld mixer and a large bowl
- 2 baking sheets
- A metal spatula
- A pastry bag fitted with a large round tip
- A small icing spatula or table knife
Directions
1. Adjust the racks to the upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. To make the cakes: Combine the cocoa and milk in a medium saucepan, set over low heat, and whisk to create a smooth paste. Add the butter, sugar, and corn syrup and continue to whisk until the mixture is smooth and glossy and the sugar has dissolved, about 3 minutes. Remove the saucepan from the heat and let cool.
3. Whisk the eggs into the cooled cocoa syrup.
4. Place the flour, baking powder, baking soda, and salt in the bowl of a standing mixer fitted with the paddle attachment or another large bowl. With the mixer on medium speed, or beating with a hand mixer, slowly pour the cocoa syrup into the flour mixture, mixing until combined.
5. Transfer the batter to a pastry bag fitted with a large plain tip and pipe out 2-inch rounds spaced 3 inches apart onto the baking sheets, 12 per pan. Place both pans in the oven and bake until the cakes puff and are set, about 10 minutes, rotating the pans top to bottom and back to front after 5 minutes.
6. Remove from the oven and slide the parchment sheets with the cookies onto a counter. Cool for 2 minutes, then transfer the cakes to a cooling rack with a metal spatula and cool completely.
7. To make the filling: Beat the butter in the bowl of the standing mixer, fitted with the paddle attachment, or in a large bowl with the handheld mixer, until fluffy about 1 minute. Add the sugar and beat until the mixture is light and fluffy, about 2 minutes more. Add the Marshmallow Fluff, vanilla, and salt and beat to combine, about 30 seconds.
8. To assemble the whoopie pies, turn half the cakes onto their backs and spread each with a generous portion of the filling. Place a second cake on the top of each to make a sandwich.
Notes
Working Ahead: You can make the filling up to 2 days ahead and keep it refrigerated, tightly covered. Bring it to room temperature before spreading it on the cakes.
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