I found this whoopie pie recipe among the many recipes my grandmother left behind. It is easy to whip up and sure to satisfy any sweet tooth. The cake is light and perfectly chocolatey and the filling is not overly sweet despite the addition of marshmallow fluff. I hope you enjoy this recipe as much as we do. Be sure to check out the whoopie pie links listed below.

More stories to come…

Jerry’s Whoopie Pies

Makes 12

Ingredients for Cake:

½ cup unsalted butter

¾ cup sugar

1 large egg

1 cup of milk (any kind)

1 teaspoon vanilla extract

2 cups of unbleached, all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ cup of unsweetened cocoa powder

Ingredients for Filling:

3/4 cup unsalted butter, at room temperature

1 cup of confectioners’ sugar

6 heaping tablespoons of marshmallow fluff

1 teaspoon vanilla extract

pinch of salt

Directions:

Using a stand mixer with a paddle attachment
or a handheld electric mixer beat the butter on medium-high speed until light
and fluffy.  Reduce the speed to low and add the confectioners’ sugar, marshmallow fluff, vanilla extract, and a pinch of salt.  Incorporate the confectioners’ sugar then increase the speed to medium high.
Beat until well combined, light, and fluffy.  Set aside until ready to assemble cakes.

Directions:

Preheat your oven to 425F.

Using a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.  Set it aside.

Using a stand mixer with a paddle attachment or a handheld electric mix beat the butter and sugar together on medium speed until light and fluffy, scraping down the bowl once or twice.  Add egg and beat until completely incorporated. Next, add the vanilla and beat until combined.  Reduce the speed to low and add the flour mixture.  Beat until just combined.  Next, slowly pour the milk into the batter and mix slowly until combined.

Line a baking sheet with parchment paper and drop a heaping tablespoon of batter onto the baking sheet leaving 2 inches in between.  Bake until set, 7-8 minutes.

Transfer cakes to a wire rack to cool completely.  Now make the filling.

Assembly Time!

Take one whoopie cake and spread about 3 tablespoons of filling evenly over the flat side of the cake.  Add another whoopie cake on top to form a sandwich.  Continue until you have 12 whoopie pies.  Store in an airtight container for up to 3 days.  Enjoy!

5 Whoopie Pie Links

Mint chocolate lovers head here.

Didn’t get your fill of gingerbread and pumpkin over the holidays? This whoopie pie recipe and this recipe are sure to satisfy your cravings.

Looking for a boozy whoopie pie to beat the winter blues? Check this recipe out.

If you love all things red velvet check out this recipe from one of my favorite blogs.