Monday, August 30, 2010

Mini chocolate whoopie pies

As promised, I spent Sunday morning baking up a storm. After spending time researching different recipes and reading reviews for whoopie pies, I decided on one I found on the iPhone Epicurious app (love that app, by the way).

These Whoopie Pies are by no means healthy, but this recipe uses whole wheat flour. I also reduced the amount of marshmallow cream because I don't like frosting being overly sweet. These desserts were relatively easy. To ensure the little cookie/cakes were all the same size and had a nice shape, I piped the batter onto parchment-lined cookie sheets.

Mini chocolate whoopie pies (recipe adapted from Epicurious)



1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk

1 stick unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow cream

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.

Make the cakes:

Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

Pipe 1 inch rounds of batter onto each sheet, leaving about 2 inches between cakes (instead of piping the batter you can also use the drop method). Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter.

Make filling:

Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.

Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

Since these guys are pretty sticky, putting them in cellophane bags wouldn't be the best. Instead, I tried to package them in short canning jars, but then you can only fit one, and that's just not enough. These are really yummy and I wanted to eat like 16 of them (but then I remembered I'm in 3 weddings in the next 6 weeks).

Definitely give these a try. They are satisfying treats and would look adorable on top of a cake platter stacked on top of each other for any party.

Happy Monday!


  1. Thank you so much for posting the recipe! I can hardly wait to make them! xxx

  2. These are adorable, Jenna! You should make them for the upcoming craft fair at work...I'm sure they would sell.

  3. Hi Jenna! Hope you had a terrific weekend! These whoopie pies are just too darn cute and I adore your presentation (and photography!) Thanks for the recipe, these are now on my to-bake list (which is actually short because I can't bake to save my life - but my hubby would LOVE these! What we do for love LOL!) Thanks again! :) xooxox

  4. is it me or do they look extra yummy in miniature size? gotta try these

  5. These are too cute and look super yummy! I think anything in this cute mini size is also means I can eat more, right?

  6. They look so sad I didn't get to try one :(


  7. Look so good! These would be perfect for Kat's black and white theme!

  8. Oh my goodness-mouthwatering! And the whole wheat flour is a nice touch after the two sticks of butter!

  9. that would be such a lovely and tasty idea as a wedding favor!

  10. Hello, I live in Australia and would like to make this recipe but I've never heard of marshmallow cream, is this a type of cream or melted marshmallows, I'd love to know more

  11. I've been obsessing about these since you posted earlier in the week, definitely on my 'to do' list this weekend! Off to try and translate into british weights and ingredients .... we don't do 'cups' and what the heck is marshmallow cream?! I'm a woman on a whoopie pie mission....

    Louise x

  12. Ladies - I used Kraft Jet-Puffed marshmallow creme, it is available at all grocery stores here. Check it out, If you can't find it where you are located just used a traditional buttercream frosting and it would be just as good.

  13. Found 'marshmallow fluff' at a specialist store in glasgow, they turned out great and went down a storm in the office - thanks for sharing the recipe!