After all the fall-inspired baking and cooking I've been doing lately, the one thing I'm craving is CHOCOLATE. Sure, I love cinnamon and spice in desserts, but my one true love is and always will be chocolate. And since I've been dying to try my hand at whoopie pies, I decided to go all in and make double chocolate whoopie pies. My chocolate craving was so intense that marshmallow filling just wasn't good enough.
Chocolate was what I wanted, and its what I got. The cake (cookie?) portion of the whoopie pies are pretty chocolatey and rich on their own, but add in chocolate marshmallow frosting, and they just go over the top. Joey was shocked that I was able to eat more than one in a sitting (really, I don't understand when people say a dessert is "too rich." I take that to mean they are a wuss).
I think these would be super a welcome addition at a Halloween party - next to some pumpkin whoopie pies, perhaps?
Double Chocolate Whoopie Pies
makes about 1 dozen sandwiches
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 1/2 Tbs baking soda
- 1/2 tsp baking powder
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 (7-ounce) jar marshmallow fluff
- 3/4 cup confectioners sugar
- 3 ounces semi-sweet chocolate, melted and cooled
- 1-2 Tbs cocoa powder
- 2 Tbs unsalted butter, softened
- 1/4 cup half and half, or as needed
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar over medium speed until light and fluffy. Add the egg, buttermilk, and vanilla, and beat until well combined. Decrease the speed to low, and slowly add the dry ingredients. Beat until just combined.
Using a small cookie scoop, place cookies on the baking sheets, leaving at least 1 inch between each cookie (about 12 per sheet). Bake 12 minutes, or until they spring back when lightly pressed. Remove to a rack to cool.
Meanwhile, make the filling. Beat the marshmallow fluff, 1/2 cup sugar, chocolate, cocoa powder, and butter until well combined. Alternately add the half and half and remaining confectioner's sugar until the desired consistency and sweetness is reached.
Pair the cookies off by size, and pipe filling onto 1/2 of each cookie sandwich. Press the other half down lightly, and serve.
The cookies can be stored in an airtight container for up to 3 days.
Source: Cookies from Martha Stewart, filling adapted from All Recipes