Ingredients and Weight:
- Chocolate Cake (for 8 whoopie pies):
- All-purpose flour: 2 cups (240g)
- Granulated sugar: 1 1/2 cups (300g)
- Unsweetened cocoa powder: 1/2 cup (60g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/4 teaspoon (1g)
- Buttermilk: 1 cup (240ml)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120ml)
- Vanilla Marshmallow Cream (for filling):
- Large marshmallows: 10 ounces (284g)
- Unsalted butter, softened: 1/2 cup (113g)
- Vanilla extract: 1 teaspoon (5ml)
- Heavy cream: 1/4 cup (60ml)
Preparation Time:
- Chocolate Cake: 25 minutes
- Vanilla Marshmallow Cream: 15 minutes
- Assembly: 10 minutes
Cooking Time:
- Chocolate Cake: 20-25 minutes
Difficulty Level:
Preparation Method Steps:
For the Chocolate Cake:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and oil.
4. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix.
5. Divide the batter between the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely in the pans before frosting.
For the Vanilla Marshmallow Cream:
1. In a large saucepan, melt the marshmallows, butter, and vanilla extract over low heat, stirring constantly.
2. Remove from heat and stir in the heavy cream.
3. Let cool until the mixture thickens, about 15 minutes.
To Assemble:
1. Cut the cakes into 16 circles using a 3-inch round cutter.
2. Spread a generous amount of the vanilla marshmallow cream onto 8 of the circles.
3. Top with the remaining 8 circles.
4. Dust with powdered sugar, if desired.
Nutritional Information (per whoopie pie):
- Calories: 350
- Fat: 15g
- Protein: 4g
- Carbohydrates: 50g
- Sugar: 30g
Dish Characteristics:
- Chocolatey and marshmallowy goodness
- Soft and fluffy cakes
- Rich and creamy filling
- Sweet and indulgent
User Comments:
- "These were the best whoopie pies I've ever had!"
- "The chocolate cake was so moist and flavorful."
- "The marshmallow cream filling was perfect."
- "I loved the presentation with the powdered sugar dusting."
- "A perfect treat for any occasion."
Special Precautions and Tips:
- Do not overmix the cake batter, as this will result in tough cakes.
- If you don't have a round cutter, you can use a glass or cup to cut the cakes into circles.
- The vanilla marshmallow cream can be made ahead of time and refrigerated for up to 3 days.
- Store the whoopie pies in an airtight container at room temperature for up to 3 days.
