Friday, 20 January 2012
Chocolate Whoopie Pies!
With all the drama over the fate of Twinkies and other creamy-sugary-cakey snack products - rest assured you can make these at home. Just be sure you have a young person or two around to help you eat them. Did I mention how rich they are?
KAF Chocolate Whoopie Pies
shared from King Arthur Flour
1/2 cup butter
1 cup brown sugar, packed
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa
2 1/3 cups King Arthur Unbleached All-Purpose Flour
1 cup milk
1 cup vegetable shortening
1 cup confectioners' sugar or glazing sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla extract
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2) To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.
3) Add the cocoa, stirring to combine.
4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
5) Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.
6) Bake the cakes for 15 to 16 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
7) To make the filling: Beat together the shortening, sugar, and marshmallow till well combined.
8) Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.
9) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.
10) Yield: 8 large whoopie pies (about 4" dia., about 5 ounces each).To make 16 smaller whoopie pies (about 2 3/4" dia., about 2 1/2 ounces each): drop the dough onto the baking sheets in 30g balls, about the size of a large ping pong ball, or about 1 1/4". Bake for 11 to 12 minutes, till set. Finish as directed in the recipe.