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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/kyles-whoopie-pies-recipe/