Chocolate Whoopie Pies

I recently shared how I’m working on baking and cooking through my collection of cookbooks. Last week, it was these Funfetti Whoopie Pies (recipe from Baking The Ultimate Cookbook), and they were such a hit at our monthly book club. I don’t think I mentioned that I had also baked a chocolate version and the ladies loved them.

But first, real quick!

A Baking Tip: Why Sifting is Important

I am guilty of getting a bit lazy and just tossing ingredients into the mixing bowl. However, taking the extra step of sifting dry ingredients like cocoa powder, salt, baking soda, and flour is one of those annoying steps that can actually make a big difference in your final baked product. Here’s why:

1. Prevents Lumps: Cocoa powder loves to stick together, and no one wants weird, dry pockets of cocoa in their baked goods. Sifting helps get rid of those sneaky lumps.

2. Ensures Even Distribution: When you sift everything together, you ensure the baking soda and salt are spread out evenly so every bite tastes just right.

3. Light and Fluffy: Sifting adds a bit of air to the mix, making your baked treats come out lighter and fluffier.

Signs you may need to start sifting dry ingredients: lumpy brownies, flat cookies, dense cakes, grainy pancakes, and salty baked goods (even when you know you added the right amount of salt).

Chocolate Whoopie Pies

Yields: approx 30 treats

“I’ve revised the recipe to show measurements in grams for the ingredients that are best measured by weight for recipe success.

Measuring by weight is far more accurate than using volume and takes all the guesswork out of baking. It ensures consistent results every single time! A cup can vary so much depending on how you scoop it, but when you measure by weight, you know you’re getting it just right. This method makes baking less stressful and way more enjoyable!”

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Ingredients for the cookie:

• 255g all-purpose flour (approx 2 1/4 cups)

• 55g cocoa powder (approx 1/3 cup)

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup butter, room temp

• 200g sugar (1 cup)

• 1 egg

• 1 tsp vanilla extract

• 1 cup buttermilk

Ingredients for the marshmallow buttercream filling:

• 4 oz marshmallow creme

• 10 tbsp unsalted butter, room temp

• 155g powdered sugar (approx 1 cup + 1 tbsp)

• 3/4 tsp vanilla extract

• 1/4 tsp salt

Directions:

1. Preheat oven to 350° F and line a cookie sheet with parchment paper.

2. Measure and sift the flour, cocoa powder, baking soda, and salt in a medium-sized bowl and set aside.

3. Cream the butter and sugar together until pale in color. Add the egg and vanilla and continue mixing until combined. Scrape the bottom of the bowl so all ingredients are incorporated.

4. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing until a bit crumbly. Then, carefully stream the buttermilk into the mixing bowl.

5. Drop spoonfuls of dough onto a parchment-lined cookie sheet, leaving enough room for the cookies to spread. I have found that scooping 15-20g of dough is the perfect size (a small cookie scoop works great for this type of dough as it is a wet dough).

6. Bake at 350° F for 8-10 minutes or until the tops don’t look wet.

While the cookies are baking whip up the marshmallow buttercream filling.

“Baking Tip: make sure your butter is room temperature. If the butter is cold it will cause the marshmallow creme to seize up!”

Marshmallow Buttercream Filling:

1. Cream the marshmallow creme and butter together until the mixture is light and fluffy, approximately 5 minutes.

2. Scrape down the sides of the bowl and add the powdered sugar, vanilla, and salt. Continue mixing on low until well combined.

3. Let cookies cool completely before adding the filling!

Recipe adapted from Baking The Ultimate Cookbook

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