This past full, I stumbled across a Martha Stewart recipe for Mini Pumpkin Whoopie Pies. I love whoopie pies and was interested in trying to make them, but I wasn’t interested in her pumpkin filling. After searching several sites, I decided to use Martha Stewart’s recipe for the cookie and a traditional filling recipe from Epicurious.
I was so anxious to try these that I started preparing them at 9:30 on a weeknight. My husband was two hours into what was supposed to be a 20 minute conference call and I was bored, so baking seemed like the perfect remedy. My efforts were rewarded with a fun, delicious dessert.
For the cookie part, I barely diverted from the published recipe. I only make the cookies a little larger than proscribed size. The original recipe results in 20 mini whoopie pies (40 individual cookies), while I usually end up with 12 moderately sized whoopie pies (24 individual cookies).
This time, I made my cookies a little too large and ended up with 18 individual cookies. The dough didn’t spread well and the tops of the cookies crackled quite a bit. This usually doesn’t happen. Despite the cracked appearance, they tasted great!
My filling differs slightly from the original recipe at Epicurious, in that I use a little bit more butter than called for.
The resulting whoopie pies are delicious! The cookies are have a rich cocoa flavor and a springy, cake-like texture. The filling is sweet and smooth. On it’s own (you have to lick the beaters when you’re done!) it can seem a little too sweet, but it’s just right when paired with the cocoa cookies.
I would imagine that these cookies would freeze well, but they’ve never lasted long enough for me to test that theory! Enjoy!
Yields 24 cookies (enough for 12 pies)
For the cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 tsp baking soda
1/2 tsp coarse salt
1 tbsp butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
5 tbsp butter, softened
1/4 cup vegetable shortening
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
1. Preheat oven to 375 degrees.
2. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
3. Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes.
4. Add egg; mix until pale and fluffy, about 2 minutes.
5. Mix in half the flour mixture, then the milk and vanilla.
6. Mix in remaining flour mixture.
7. Drop about 1 tablespoon of dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
8. Bake until cookies spring back when lightly touched, 12 to 14 minutes.
9. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
10. Make the filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
11. Once cookies have completely cooled, spread filling on flat side of one cookie and top with a second cookie.