Mini Whoopie Pies Recipe

Name: Mini Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups unbleached all-purpose flour; 3/4 cup whole-wheat flour; 1/2 cup unsweetened cocoa, such as Droste; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 stick unsalted butter, at room temperature; 1 cup granulated sugar; 1 large egg; 1 cup milk; 1 stick unsalted butter, softened; 1 2/3 cups confectioners' sugar; 1/2 teaspoon vanilla extract; 2 cups marshmallow cream

Servings: persons

1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk
1 stick unsalted butter, softened
1 2/3 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 cups marshmallow cream

1
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425u00b0F. Line 2 large baking sheets with parchment paper.
2
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
4
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
5
Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
6
Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

1649

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups unbleached all-purpose flour, 3/4 cup whole-wheat flour, 1/2 cup unsweetened cocoa, such as Droste, 1/2 teaspoon baking soda, and more.

Yes, Mini Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Whoopie Pies

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