Whoopie Pie Trio Recipe

(32 ratings)
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serves:

10 - 12

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Taken from One Bowl Baking by Yvonne Ruperti (£14.99; Running Press)

Ingredients

  • Whoopie cakes:
  • 2 tablespoons (1 ounce or 28 grams) unsalted butter, softened
  • 1/3 cup (80 ml) vegetable oil
  • 1 cup (7 ounces or 200 grams) granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1½ teaspoons vanilla extract
  • 1¾ cups plus 2 tablespoons (9⅓ ounces or 265 grams) all-purpose flour
  • 1/2 cup (11/2 ounces or 43 grams) cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Raspberry cream:
  • 9 tablespoons (4½ ounces or 130 grams) unsalted butter, softened
  • 3 tablespoons seedless raspberry preserves
  • 3 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1½ cups (about 5½ ounces or 155 grams) marshmallow fluff
  • 36 to 40 fresh raspberries, for garnish, optional
  • Peanut butter cream:
  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, softened
  • 3 tablespoons confectioners’ sugar
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons (3½ ounces or 100 grams) creamy peanut butter
  • 1 cup (about 3¾ ounces or 105 grams) marshmallow fluff
  • Chocolate cream:
  • 2 ounces (55 grams) unsweetened chocolate, finely chopped
  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1½ cups (about 5½ ounces or 155 grams) marshmallow fluff

Method

  • Place oven racks in the upper-middle and lower-middle positions. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper

  • To make the whoopie cakes: In a large bowl, whisk the butter, oil, sugar, salt, and egg until combined. Whisk in the milk and vanilla

  • Add the flour, cocoa, baking powder, and baking soda to the bowl, then whisk until the batter is smooth

  • Scoop mounds of batter onto the pans, spacing 3 inches apart. You should get approximately 20 to 24. Make the total an even amount so there are pairs to sandwich together when they are filled

  • Bake until just set, about 8 minutes, rotating pans halfway through baking. Let the cakes cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before filling

  • To make the raspberry cream: In a large bowl, whisk the butter, raspberry preserves, vanilla, and sugar until combined. Whisk in the marshmallow fluff until smooth and creamy

  • To make the peanut butter cream: In a large bowl, whisk the butter, sugar, salt, vanilla, and peanut butter until smooth. Whisk in the marshmallow fluff until smooth and creamy

  • To make the chocolate cream: In a large heatproof bowl, heat the chocolate until just melted and then cool, about 10 minutes. Whisk in the butter and the vanilla until combined. Whisk in the marshmallow fluff until it’s smooth and creamy. If the cream is too soft to spread, chill very briefly to firm it up. (If it chills too long it will get too thick to spread, but will soften as it comes back to room temperature.)

  • To assemble the whoopie pies: Divide the cream between the whoopie cakes and sandwich together. If adding the fresh raspberries, stick 3 to 4 raspberries into the filling before placing on the top cake.

Top Tip

The cake batter is easy to portion if you’ve got a retractable scoop. I like to use a 1-ounce scoop (or 2 tablespoon portion).

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