2.05.2013

Whoopie Pies: Chocolate, Salted Caramel + Marshmallow

Chocolate, Salted Caramel + Marshmallow Whoopie Pies
Moist chocolate cake. Vanilla bean marshmallow creme. Salted Caramel drizzle. Need I say more?

Okay, maybe just a little more. How about all that combined to make one of the best whoopie pies you've ever had? These little beauties are incredible. I made them last weekend for a Super Bowl party (pipe on some white stitching and you've got football pies!) and not one was left. I combined two recipes in what I think may be my most successful whoopie pie attempt to date. (Although these Chocolate Candy Cane and Gingerbread Whoopie Pies are pretty fantastic.). If you need a recipe, try this one and let me know what you think. I couldn't believe how light and moist the cake was and how well the marshmallow filling held up on the warm Super Sunday afternoon.

Chocolate + Salted Caramel Whoopie Pies

Makes 8-10 Whoopie Pies

  • 6 tablespoons (3 ounces) shortening
  • 1 cup sugar
  • 1 large egg
  • 1 cup milk
  • 5 tablespoons cocoa
  • 2 1/4 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 jar Trader Joe's Salted Caramel Mixture

Clockwise, from top left: Baked whoopie pies, circular piping,
assemble sandwiches, finished whoopie pies
Directions: Preheat oven to 350°. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy. Add egg and vanilla, beating well until combined. In a medium-sized bowl whisk together the flour, cocoa, salt, baking powder and baking soda. Slowly add the flour mixture and milk into the mixer, alternating additions until fully blended. Using a tablespoon or 2" cookie scoop, drop circular mounds of batter onto parchment- or foil-lined baking sheets.

Note: To shape these into footballs, using a butter knife or your fingertips to gently create points on either side of the mound, creating the shape of a football. Bake 10 to 12 minutes, or until firm.  Let cool completely on wire racks.

Marshmallow Filling

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sifted confectioners' sugar
  • 1 jar (7 1/2 ounces) marshmallow Fluff
  • 2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Transfer the marshmallow mixture to a large piping bag fitted with a large star tip. Arrange half of the whoopie pies bottom-side up. Starting from the edges, pipe the filling onto each whoopie pie in a circular motion until the whole surface is covered. Drizzle 1 teaspoon of salted caramel mixture over the filling and gently top with an appropriately-sized whoopie pie, top-side up.

Note: To decorate the whoopie pies as footballs, pipe a small amount of the remaining marshmallow filling to replicate football laces (see image, left).

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