Whoopie Pies

A while back I was on Dorie Greenspan's blog and one of her posts talked about how whoopie pies have become as trendy in France as macarons are here.  Never in a million years would I have foreseen that.   Since I've never made whoopie pies before I figured now is as good a time as any to try.  I wanted to see for myself what all the French fuss was about.

I used a great recipe from Cook's Country for these whoopie pies.   I was pleasantly surprised that their version wasn't sickeningly sweet and actually reminded me of Hostess' Suzy Q's.  After one bite I can see why the Frenchies are crazy about these chocolate cake/cookies!   

I'm gifting these across cyberspace to one of my besties who is celebrating her birthday this week.     

HAPPY BIRTHDAY GRACIE!!!!

Whoopie Pies (slightly adapted from Cook's Country)

Makes about one dozen filled pies

For cakes

2 cups all-purpose flour
½ cup Dutch-processed cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, softened but still cool
1 large egg, room temperature
1 ½ teaspoon vanilla extract
1 cup buttermilk (make sure you shake it well before measuring)

For filling 
12 tablespoons (1½ sticks) unsalted butter, softened but still cool
1¼ cups confectioners’ sugar
1½ teaspoons vanilla extract
½ teaspoon salt
7 oz jar of marshmallow creme (I like Kraft Jet-Puffed)

For the cakes: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.

Using a #20 ice cream scoop (or ¼-cup measure) scoop 8 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 11 to 13 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.

For the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)

Dollop ⅓ cup filling on center of flat side of half the cakes. Top with flat side of remaining cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated in air-tight container for up to 3 days.)