Description
Delicious chocolate whoopie pies filled with fluffy marshmallow frosting.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour (spooned and leveled)
- ½ cup (45 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter (softened to room temperature)
- 1 cup (200 g) packed light brown sugar
- 1 large egg (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup (240 ml) buttermilk (at room temperature)
- 1 cup (2 sticks, 226 g) unsalted butter (softened)
- 2 cups (226 g) powdered sugar
- 7 ounces marshmallow creme
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- Crushed candy canes (optional)
Instructions
- Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
- Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder. Set aside.
- Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar for 1 to 2 minutes, or until combined.
- Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
- Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions with the buttermilk in 2 additions. Mix until just combined with each addition. Be careful to not overmix.
- Scoop the cookies. Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter.
- Bake. Bake for 11 to 13 minutes, or until the tops spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- In a stand mixer fitted with a paddle attachment, cream the butter until smooth, about 1 to 2 minutes.
- Gradually beat in the powdered sugar until totally incorporated, then increase the speed and beat until smooth.
- Add the marshmallow creme and beat until smooth. Mix in the vanilla and peppermint extract. Add in a pinch of salt and beat to combine.
- Assemble the whoopie pies. Pair up the cookies according to size. Pipe frosting onto the flat side of one cookie, then top with a second cookie. Gently press together and roll in crushed candy canes if using.
Notes
- Be careful not to overmix the batter.
- The crushed candy canes are optional but add a festive touch!
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg