Best Whoopie Pie Recipe

1. 1

   In the bowl of a stand mixer, beat 1 cup light brown sugar, ½ cup salted butter, 1 tablespoon vanilla bean paste, 1 teaspoon coffee extract, and ½ teaspoon salt on medium-high speed for 4 minutes, scraping the bowl halfway through.

   4 min
2. 2

   Beat in 1 large egg for 1 minute until fully incorporated. Scrape down the bowl sides.

3. 3

   Whisk together 2¼ cups cake flour, ½ cup Dutch process cocoa powder, 2 tablespoons malted milk powder, 2 teaspoons black cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon espresso powder in a separate bowl.

4. 4

   Add the dry ingredients in three parts to the mixer bowl alternating with 1 cup buttermilk, starting and ending with dry. Mix on medium speed for 1 minute. Scrape down the bowl and mix for another 30 seconds.

   1 min
5. 5

   Fold the batter with a rubber spatula and set aside for 15 minutes to rest.

   15 min
6. 6

   Preheat oven to 350°F (177°C) and line two 13×18-inch baking pans with parchment paper.

7. 7

   Using a #40 scoop, place level scoops on baking sheets spaced at least 3 inches apart. Optionally, use a #16 scoop for larger whoopies or #100 for bite-sized.

8. 8

   Use a wet finger to gently smooth down any peaks on the batter mounds.

i id="instruction-step-9">Bake

1. 9

   Bake standard size for 9-11 minutes until tops spring back and are not cracked. Large whoopies bake 10-12 minutes, bite-sized 7 minutes.

   9 min

i id="instruction-step-10">Cool

1. 10

   Let cakes cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely before filling.

2. 11

   In a stand mixer, cream 1 cup cold unsalted butter, ½ cup butter-flavored shortening, 1 tablespoon vanilla bean paste, and ½ to 1 teaspoon salt for 2 minutes.

3. 12

   Beat in 4 cups powdered sugar and 2 ounces heavy cream, adding 1 cup/powdered sugar and 1 tablespoon cream at a time, scraping bowl sides after each addition until smooth.

4. 13

   Mix in 1¼ cups marshmallow fluff until fully combined, adjusting salt and powdered sugar to taste and thickness preference.

5. 14

   Use the same scoop to place filling on the bottom of each cake and sandwich with another cake. You may stack double filling if preferred.

6. 15

   Melt 10 ounces melting wafers in 30-second microwave intervals, stirring until smooth. Dip whoopies halfway and place on parchment.

7. 16

   Drizzle remaining chocolate using a piping bag and add sprinkles for decoration.