Whoopie Pies Recipe

Name: Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup unsalted butter, preferably organic, room temperature, plus more for muffin pans; 2 cups sugar; ½ teaspoon fine sea salt; 2 large eggs; 1 ½ teaspoons pure vanilla extract, preferably organic; 1 ½ teaspoons baking soda; 1 cup buttermilk, preferably organic; 1 ¾ cups all-purpose flour; ¾ cup cocoa powder; ¾ cup boiling water; 1 cup unsalted butter, preferably organic, room temperature; 2 cups sifted confectioners' sugar; 1 (7 1/2 ounce) jar marshmallow cream; 2 teaspoons pure vanilla extract, preferably organic

Servings: persons

½ cup unsalted butter, preferably organic, room temperature, plus more for muffin pans
2 cups sugar
½ teaspoon fine sea salt
2 large eggs
1 ½ teaspoons pure vanilla extract, preferably organic
1 ½ teaspoons baking soda
1 cup buttermilk, preferably organic
1 ¾ cups all-purpose flour
¾ cup cocoa powder
¾ cup boiling water
1 cup unsalted butter, preferably organic, room temperature
2 cups sifted confectioners' sugar
1 (7 1/2 ounce) jar marshmallow cream
2 teaspoons pure vanilla extract, preferably organic

1
Preheat oven to 350 degrees.
2
Butter two 4-inch muffin top pans.
3
Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
4
Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes.
5
Add salt, eggs, and vanilla, and beat just until combined.
6
In a small bowl, mix together baking soda and buttermilk.
7
Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
8
In a medium bowl, whisk together cocoa powder and boiling water until smooth.
9
Add to batter and beat until combined.
10
Fill each muffin cup with a heaping 1/4 cup batter.
11
Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more.
12
Let cool slightly before transferring muffin tops to a wire rack.
13
Let cool completely; remove parchment paper.
14
Repeat process with remaining batter.
15
FILLING:
16
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
17
Add Fluff and vanilla and continue mixing until well combined.
18
Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops.
19
Top with remaining muffin tops, bottom side down, to form whoopie pies.

2587

kcal

Calories

177

Fat

252

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 14 ingredients. The key ingredients include: ½ cup unsalted butter, preferably organic, room temperature, plus more for muffin pans, 2 cups sugar, ½ teaspoon fine sea salt, 2 large eggs, and more.

Yes, 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.

Whoopie Pies

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