comscore Brown sugar the secret to delectable whoopie pies | Honolulu Star-Advertiser
Crave

Brown sugar the secret to delectable whoopie pies

  • COURTESY AMERICA’S TEST KITCHEN

    Whoopie pies in Brookline, Mass. This recipe appears in the cookbook “The Perfect Cookie.”

Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.

Our cakes draw inspiration from devil’s food cake, and we used Dutch-processed cocoa for its darker color and flavor. One-half cup of cocoa delivered a balanced flavor, especially when boosted with a splash of vanilla extract.

Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread while it bakes.

WHOOPIE PIES

By America’s Test Kitchen

  • 2 cups (10 ounces) all-purpose flour
  • 1/2 cup (1-1/2 ounces) Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 cup packed (7 ounces) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

>> Filling:

  • 12 tablespoons unsalted butter, softened
  • 1-1/4 cups (5 ounces) confectioners’ sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2-1/2 cups marshmallow creme

>> To make filling: Beat butter and sugar on medium until fluffy, 3 minutes. Beat in vanilla and salt. Mix in marshmallow creme, beating about 2 minutes. Refrigerate until slightly firm, 30 minutes or up to 2 days.

Heat oven to 350 degrees and adjust racks to upper-middle and lower-middle positions. Line 2 baking sheets with parchment.

Whisk flour, cocoa, baking soda and salt together in bowl.

Beat butter and sugar on medium speed until pale and fluffy, 3 minutes. Add egg and beat until incorporated, scraping down bowl as needed. Add vanilla.

Reduce speed to low and add flour mixture in 3 parts, alternating with buttermilk. Give batter final stir by hand to ensure that no flour pockets remain.

Scoop 6 mounds of batter onto each prepared sheet, 3 inches apart. Bake until centers spring back when lightly pressed, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cakes cool on sheets.

Place 1/3 cup filling on bottom of half of cakes, then top with remaining cakes, pressing to spread filling to edge.

Whoopie pies can be refrigerated up to 3 days. Makes 6 cookies.

Approximate nutrtitional information, per cookie: 923 calories, 41 g total fat, 25 g saturated fat, 141 mg cholesterol, 555 mg sodium, 131 g carbohydrate, 2 g fiber, 81 g sugar, 9 g protein.

Comments (0)

By participating in online discussions you acknowledge that you have agreed to the Terms of Service. An insightful discussion of ideas and viewpoints is encouraged, but comments must be civil and in good taste, with no personal attacks. If your comments are inappropriate, you may be banned from posting. Report comments if you believe they do not follow our guidelines.

Having trouble with comments? Learn more here.

Click here to see our full coverage of the coronavirus outbreak. Submit your coronavirus news tip.

Be the first to know
Get web push notifications from Star-Advertiser when the next breaking story happens — it's FREE! You just need a supported web browser.
Subscribe for this feature

Scroll Up