Whoopie Pies
- 1/2 cup unsweetened cocoa powder
- 1/2 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 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups confectioners sugar
- 1 1/2 cups Marshmallow Fluff
- 2 teaspoons vanilla extract
- Pinch of salt
- 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
- Adjust the racks to the upper and lower thirds of the oven and preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- 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.
- Whisk the eggs into the cooled cocoa syrup.
- 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.
- 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.
- 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.
- 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.
- 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.
cocoa, milk, unsalted butter, sugar, light corn syrup, eggs, flour, baking powder, baking soda, salt, unsalted butter, confectioners sugar, marshmallow fluff, vanilla, salt, saucepan, bowl, baking sheets, pastry, knife
Taken from www.cookstr.com/recipes/whoopie-pies (may not work)