Martha Stewart Chocolate Whoopie Pies Recipe
This Martha Stewart Chocolate Whoopie Pies Recipe is a fantastic choice. It features a cake-like cookie and a very fluffy marshmallow inspired filling.
Ingredients
- 1 3/4 cups of all-purpose flour for the structure.
- 3/4 cup of unsweetened cocoa powder for the dark color.
- 1 1/2 teaspoons of baking soda for the soft rise.
- 1/2 teaspoon of kosher salt to balance the sweet.
- 1/2 cup of unsalted butter softened today.
- 1 cup of light brown sugar packed very tight.
- 1 large egg at room temperature now.
- 1 teaspoon of pure vanilla extract for flavor.
- 1 cup of whole milk for a moist cake crumb.
- 2 cups of powdered sugar for the sweet filling.
- 1/2 cup of vegetable shortening for the fluff.
Instructions
Preheating Your Oven
- Start by heating your oven to 350 degrees today. Line your baking sheets with some parchment paper.
Whisk the Dark Cocoa
- In a medium bowl, whisk the flour, cocoa, baking soda, and salt. Make sure the brown powder is very even.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and brown sugar. Do this for three minutes until it is very light.
Add the Fresh Egg
- Beat in the egg and the vanilla extract. The batter should look very smooth and dark today.
Combine the Wet and Dry
- Add the flour mix and the milk in three small batches. Stir until the white flour just disappears into the chocolate.
Bake the Round Cakes
- Drop large tablespoons of batter onto the pans. Bake for 12 minutes until the tops are springy and very soft.
Make the Fluffy Filling
- Beat the powdered sugar, shortening, and vanilla in a bowl. This creates a very white and airy cream now.
Assemble the Sandwiches
- Spread a thick layer of cream onto the flat side of one cake. Top with another cake and serve immediately today.
Notes
- Use Dutch-process cocoa for a much darker chocolate color.
- Do not overbake the cakes or they will get very dry.
- Let the cakes cool fully before adding the white cream.
- Use a cookie scoop to make every round cake the same size.
- Add a pinch of espresso powder for a much deeper taste today.
- Wrap the finished pies in plastic to keep them very soft.
- Use high-quality vanilla for a much better filling smell.