Oh My! Whoopie Pie!

I go the library a lot. I don’t usually browse, but order my books online then retrieve them at the library. The wonderful folks at the library are kind enough to cull and shelve the books for me, but have also placed a large selection of cookbooks, my personal favorite, next to the reserved pick-up area. The Whoopie Pie Book caught my eye on such a pick-up day. I snagged it and brought it home. The cover is lovely and the information inside is even better! The books author, Claire Ptak, makes the recipes straightforward and easy to follow, though the icing creation is a bit intense, it’s not difficult and well worth the effort..

There are 60 recipes for the popular cake sandwiches, which seem to have become as ubiquitous as the cupcake. Like the cupcakes, I’ve eaten a few whoopie pies, and found many of them lacking. While I appreciate the need to make them quickly, using a boxed cake mix (or worse, canned icing, which I can barely force past my lips these days) does these tender little cakes a disservice. Once I narrowed in on which recipe I wanted to try first, I quickly knew this was THE way to make these wonderful little cakes.

My baby sister had a birthday coming, so I whipped up a batch in her honor. I chose the Chocolate Chip Whoopie Pies with Chocolate Marshmallow filling, which I knew she would like. Conveniently, I had the ingredients for these on hand! Sadly, she never got any of the whoopie pies, we ate them all.

Chocolate Chip Whoopie Pies

Recipes from The Whoopie Pie Book, copyright © Claire Ptak, 2011. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

  • 2 c (280g) all purpose flour
  • 1 t baking powder
  • 1 1/2 t baking soda
  • 1/4 t salt
  • 9 T unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 1 egg
  • 1/2 c buttermilk
  • 1 t vanilla extract
  • 1 1/4 c dark chocolate chips

Directions:

  1. In a bowl, sift together the flour, baking powder, and baking soda. Stir in the salt. Set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy. Add egg and mix well. Combine buttermilk and vanilla in measuring cup and add this to the mixture, beating until combined. Slowly add the dry ingredients in two batches until just incorporated. Stir in the chocolate chips. Refrigerate for thirty minutes. Try to avoid stuffing all the batter straight into your face.
  3. Heat the oven to 350 degrees. Line two baking sheets with parchment paper. I use a Silpat.
  4. Using a small scoop (or two teaspoons) drop 18 large or 48 small scoops of batter about two inches apart onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes (large) or 8-10 minutes (small), until the cakes are left with a slight indent when touched with a finger. Do not over bake.
  5. Remove to a wire rack and cool completely before frosting.

Chocolate Marshmallow Filling

  • 4 oz dark chocolate, broken into small pieces
  • 3 large egg whites
  • 3/4 c sugar
  • 2 T light corn syrup
  • pinch salt
  • 1 t vanilla extract
Directions:
  1. Melt the chocolate in a heatproof bowl over a tan of simmering water. Once the chocolate has melted, take the bowl off and let the chocolate cool.
  2. Return the pan of water to a boil. Place remaining ingredients into the stainless steel bowl of  a standing mixer, then place the bowl over the boiling water. Whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (10-15 minutes).
  3. Remove the bowl from the heat and transfer to mixer. Whip using a whisk attachment on high speed until it is white and holds its shape. Fold in the  melted chocolate. Ice the cooled whoopie pies immediately.

Don’t be daunted by the icing preparation. I got Mr. Bundt to whip and he felt important. He is also taller and has more muscles than me, so it gave me the opportunity to stroke his ego a bit. Then I fed him these. Now he thinks I’m the best thing ever. Win/win I’d say.

The icing recipe makes plenty, so stuff your pies as full of icing as you can stand. I like just enough to wet them down a little, but you can do yours your way! These would be lots of fun to assemble with kids. Let them fill the sandwiches, then you could roll the edges in sprinkles, chopped nuts, tiny chocolate chips, whatever you like. If you’re too chicken to make the icing, how about filling them with a scoop of ice cream?

Can’t get enough whoopie pies? Check out these recipes!

The Pioneer Woman’s Oatmeal Whoopie Pies

Chocolate Whoopie Pies by bakerella

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One response

  1. Pingback: Big day and a big result and shout out to @phonakins (#QUEENSLANDER #StateofOrigin) | Yummy Lummy

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