Confession: I can’t recall ever eating a whoopie pie. Ever. So this was a new experience for me and it was soooooo good! I do plan on using a piping bag next time to see if I can get my cakes more uniform. The cookie scoop wasn’t so bad, but I think I could do better with a bag.

Scott wanted to know what the difference is between Whoopie Pies and Moon Pies. Since I’ve never had a Moon Pie either, I had to look it up. Moon pies have a graham cracker base and they are covered in chocolate. Whoopie pies are a cake sandwich.

Over all, this recipe was pretty simple! I didn’t run onto any problems with it! BE SURE YOU GET OUT YOUR EGG, MILK, and BUTTER AHEAD OF TIME! They need to be room temperature.

As always, you can view the video HERE, or check out the original recipe on KA’s site HERE.

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Ingredients

• Cakes

• 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F

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

• 1 teaspoon espresso powder, optional

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon table salt

• 1 teaspoon vanilla

• 1 large egg, at room temperature

• 1/2 cup (43g) cocoa powder

• 2 1/3 cups (280g) all purpose flour

• 1 cup (227g) milk, at room temperature

• Filling

• 1 cup (177g) vegetable shortening

• 1 cup (113g) confectioners’ sugar or glazing sugar

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

• 1/4 teaspoon salt dissolved in 1 tablespoon water

• 1 1/2 teaspoons vanilla

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Directions

• Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
• To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.
• Add the cocoa, stirring to combine.
• Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
• Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A muffin scoop works well here.
• Bake the cakes for 15 to 16 minutes, until they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
• To make the filling: Beat together the shortening, sugar, and marshmallow until well combined.
• Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.
• Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.

While waiting for these to bake up, I was dreaming up some alternative flavors. Somebody stop me, I just can’t help it! A vanilla cake with a lavender cream. Lemon and basil. Churro flavored. The combinations are limited by your imagination!

Once the assembly is done, it is important to wrap them tightly in plastic wrap if you aren’t going to serve them right away. I think that filling may dry out otherwise. You have to wrap each one separate. I absolutely plan on making these at Christmas time. Mint chocolate cake and roll the edges in crushed candy cane, then wrap and tie with pretty ribbons?!?!?! Make them miniature sized! YES PLEASE! These will make a lovely addition to the cookie boxes!