Description
Kyle’s Whoopie Pies are soft, chocolatey sandwich cakes filled with a sweet and fluffy marshmallow cream filling. These classic American treats combine a rich cocoa-flavored cake with a creamy, vanilla-infused filling made from vegetable shortening, confectioners’ sugar, and marshmallow spread. Perfect for dessert or an indulgent snack, they are easy to make and sure to delight anyone with a sweet tooth.
Ingredients
Scale
Cake 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
Filling Ingredients
- 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
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (177°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
- Cream shortening, sugar, and egg: In a large mixing bowl, beat together the 1/2 cup shortening, brown sugar, and the large egg until creamy and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the cocoa powders, all-purpose flour, baking powder, baking soda, and salt. In another container, stir the vanilla extract into the milk.
- Combine wet and dry mixtures: Alternately add the dry ingredient mixture and the milk-vanilla mixture to the creamed shortening mixture, beating after each addition until the batter is smooth and uniform.
- Form the cakes: Drop the batter by 1/4-cupfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cakes: Bake for approximately 15 minutes, or until the cakes are firm to the touch.
- Cool the cakes: Remove from the oven and transfer the cakes to a wire rack to cool completely before assembling.
- Prepare the filling: In a mixing bowl, beat together the 1 cup shortening, confectioners’ sugar, and marshmallow spread until smooth. Stir in the dissolved salt and the vanilla extract until fully incorporated.
- Assemble the whoopie pies: Turn each cooled cake over so the flat side is facing up. Spread a generous amount of filling on the flat side of one cake, then sandwich it with the flat side of another cake.
- Store the whoopie pies: Store assembled whoopie pies at room temperature for several hours to allow flavors to meld or refrigerate, covered, for up to 3 days to maintain freshness.
Notes
- For a deeper chocolate flavor, use a combination of black cocoa and Dutch-process cocoa as suggested.
- Espresso powder is optional but greatly enhances the chocolate flavor.
- Make sure the cakes are completely cooled before applying the filling to prevent melting.
- You can substitute vegetable shortening in the filling with an equal amount of butter, but flavor and texture will vary.
- Store whoopie pies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Whoopie pies, chocolate whoopie pies, marshmallow filling, classic dessert, American dessert, chocolate sandwich cake
