Name: Kyle’s Whoopie Pies Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup (92g) vegetable shortening; 1 cup (213g) packed light brown sugar or dark brown sugar; 1 large egg; 1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) black cocoa plus 3 tablespoons (16g) Dutch-process cocoa; 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon table salt; 1 teaspoon espresso powder (optional, for enhanced chocolate flavor); 1 cup (227g) milk; 1 teaspoon King Arthur Pure Vanilla Extract; 1 cup (184g) vegetable shortening; 1 cup (113g) confectioners’ sugar; 1 1/3 cups (164g) marshmallow spread (store-bought); A heaping 1/4 teaspoon extra-fine salt dissolved in 1 tablespoon water (or salt of your choice); 1 1/2 teaspoons King Arthur Pure Vanilla Extract

Introduction

Kyle’s Whoopie Pies are a delightful treat featuring soft, chocolatey cakes sandwiched with a rich, marshmallow cream filling. These classic American delights are perfect for sharing with friends or enjoying as a comforting snack. Easy to make and irresistibly delicious, they will quickly become a favorite.

The image shows a group of chocolate sandwich cookies with creamy white filling layered in the middle. There are five of these cookies arranged leaning inside a white rectangular dish lined with parchment paper, showing the shiny, smooth texture of the dark brown cookie layers and the thick, fluffy white cream inside. Beside the dish, four more cookies sit on a round cooling rack on a white marbled surface, with one cookie open-faced revealing a thick, even layer of white cream spread on the bottom chocolate layer. A grey bowl filled with extra white cream is placed near the cookies, and a woman's hand is visible lightly holding a cookie on the cooling rack. The colors contrast well with the dark chocolate of the cookies and the bright white cream and background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (92g) vegetable shortening

1 cup (213g) light brown sugar or dark brown sugar, packed

1 large egg

1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) black cocoa plus 3 tablespoons (16g) Dutch-process cocoa

2 cups (240g) King Arthur Unbleached All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon table salt

1 teaspoon espresso powder (optional, for enhanced chocolate flavor)

1 cup (227g) milk

1 teaspoon King Arthur Pure Vanilla Extract

1 cup (184g) vegetable shortening (for filling)

1 cup (113g) confectioners’ sugar

1 1/3 cups (164g) marshmallow spread, store-bought

A heaping 1/4 teaspoon extra-fine salt or your choice of salt dissolved in 1 tablespoon water

1 1/2 teaspoons King Arthur Pure Vanilla Extract (for filling)

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease or line two baking sheets with parchment paper to prepare for baking.

Step 2: In a large mixing bowl, cream together the 1/2 cup shortening, brown sugar, and egg until smooth. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda, salt, and espresso powder if using. Stir the vanilla into the milk.

Step 3: Alternately add the dry ingredients and the milk-vanilla mixture to the shortening mixture, beating until smooth and well combined.

Step 4: Drop the batter by 1/4-cupfuls onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.

Step 5: Bake for approximately 15 minutes, or until the cakes feel firm to the touch. Remove from oven and cool completely on a wire rack.

Step 6: To make the filling, beat together 1 cup shortening, confectioners’ sugar, and marshmallow spread until smooth. Stir in the dissolved salt and 1 1/2 teaspoons vanilla extract.

Step 7: Assemble the whoopie pies by turning the cakes over so the flat sides face up. Spread the filling generously over half of the cakes, then top with the remaining cakes, flat side down, to form sandwiches.

Tips & Variations

For a deeper chocolate flavor, adding espresso powder enhances the richness without adding a coffee taste.

Try mixing black cocoa with Dutch-process cocoa for a darker, more intense chocolate color and flavor.

Ensure cakes are completely cooled before filling to prevent the marshmallow filling from melting.

For a fun twist, add chopped nuts or mini chocolate chips to the filling.

FAQs

Can I use melted butter instead of vegetable shortening?

Vegetable shortening gives the whoopie pies their characteristic soft texture and tender crumb. Using melted butter may change the texture, making the cakes less tender and slightly denser.