Kyle’s Whoopie Pies Recipe

Introduction

Kyle’s Whoopie Pies are a delightful treat featuring soft, chocolatey cakes sandwiched around a fluffy marshmallow filling. These classic American desserts are perfect for sharing or enjoying as a sweet snack anytime.

Ingredients

• 1/2 cup (92g) vegetable shortening
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1 large egg
• 1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon espresso powder, optional; for enhanced chocolate flavor
• 1 cup (227g) milk
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (184g) vegetable shortening (for filling)
• 1 cup (113g) confectioners’ sugar
• 1 1/3 cups (164g) marshmallow spread, store-bought
• A heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract (for filling)

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease two baking sheets or line them with parchment paper.
2. Step 2: In a large mixing bowl, cream together the shortening, brown sugar, and egg until smooth. In another bowl, whisk together the cocoa(s), flour, baking powder, baking soda, and salt. Stir vanilla into the milk.
3. Step 3: Add the dry ingredients to the shortening mixture alternately with the milk and vanilla mixture, beating until the batter is smooth.
4. Step 4: Drop the batter by 1/4-cupfuls onto the prepared baking sheets, spacing each about 2 inches apart.
5. Step 5: Bake for about 15 minutes, or until the cakes are firm to the touch. Remove from oven and let cool completely on a rack.
6. Step 6: To make the filling, beat together the shortening, confectioners’ sugar, and marshmallow spread until fluffy. Stir in the dissolved salt and vanilla extract.
7. Step 7: Assemble the whoopie pies by turning the cakes over so the flat sides face up. Spread the filling on the flat side of half the cakes, then top with the remaining cakes, pressing gently to sandwich.

Tips & Variations

• For a richer chocolate flavor, add the optional espresso powder to the dry ingredients.
• Try substituting cream cheese for some of the shortening in the filling for a tangier taste.
• Use black cocoa for an intense, darker cake color and flavor.
• Make smaller whoopie pies by dropping batter in smaller portions and adjusting baking time accordingly.

Storage

Store the assembled whoopie pies at room temperature for several hours if serving soon. For longer storage, cover and refrigerate them for up to 3 days. Before serving, bring to room temperature or enjoy chilled according to preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cakes and filling ahead of time?

Yes, you can bake the cakes a day ahead and store them in an airtight container. Prepare the filling separately and assemble just before serving for the best texture.

What can I use if I don’t have marshmallow spread?

You can substitute with homemade marshmallow fluff or make a simple frosting with marshmallow creme. Another option is a cream cheese frosting for a different flavor twist.

Kyle’s Whoopie Pies Recipe

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4.6 from 144 reviews

Kyle’s Whoopie Pies are a delightful treat featuring soft, cakey chocolate rounds sandwiched with a sweet, fluffy marshmallow filling. These classic American desserts combine rich cocoa flavors with a creamy, vanilla-infused filling, perfect for sharing or enjoying as a special indulgence.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 whoopie pies (24 cake rounds) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cakes

• 1/2 cup (92g) vegetable shortening
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1 large egg
• 1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon espresso powder (optional; for enhanced chocolate flavor)
• 1 cup (227g) milk
• 1 teaspoon King Arthur Pure Vanilla Extract

Filling

• 1 cup (184g) vegetable shortening
• 1 cup (113g) confectioners’ sugar
• 1 1/3 cups (164g) marshmallow spread, store-bought
• A heaping 1/4 teaspoon extra-fine salt or salt of your choice dissolved in 1 tablespoon water
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
2. Cream Shortening, Sugar, and Egg: In a large mixing bowl, cream together the vegetable shortening, brown sugar, and large egg until the mixture is smooth and fluffy.
3. Mix Dry Ingredients: In a separate bowl, whisk together the Dutch-process cocoa (or a mixture of black and Dutch-process cocoa), all-purpose flour, baking powder, baking soda, and table salt. Set aside.
4. Combine Wet Ingredients: Stir the vanilla extract into the milk thoroughly to combine.
5. Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the creamed shortening mixture alternately with the milk and vanilla mixture, beating after each addition until the batter is smooth and evenly mixed.
6. Portion the Batter: Drop the dough onto the prepared baking sheets by 1/4-cupfuls, spacing each about 2 inches apart to allow for spreading during baking.
7. Bake the Cakes: Bake the cakes for about 15 minutes, or until they are firm to the touch. Remove from the oven and allow them to cool completely on a wire rack.
8. Prepare the Filling: In a clean bowl, beat together the vegetable shortening, confectioners’ sugar, and marshmallow spread until smooth. Stir in the dissolved salt and vanilla extract until well combined.
9. Assemble the Whoopie Pies: Turn each cooled cake over so that the flat side is facing up. Spread the filling generously over the flat side of half the cakes, then top with the remaining cakes flat side down to create sandwiches.
10. Store the Whoopie Pies: Store the assembled whoopie pies at room temperature for several hours to allow flavors to meld. For longer storage, refrigerate covered for up to 3 days.

Notes

• Optional espresso powder enhances the depth of chocolate flavor in the cakes.
• You can mix black cocoa and Dutch-process cocoa to achieve a richer color and flavor.
• Ensure cakes are completely cooled before assembling to prevent the filling from melting.
• Store assembled pies covered to keep them fresh and moist.
• Marshmallow spread should be at room temperature for easier mixing.

Keywords: whoopie pies, chocolate dessert, marshmallow filling, chocolate cake sandwich, American dessert, cocoa whoopie pies