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Kyle’s Whoopie Pies Recipe

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★★★★★

4.7 from 55 reviews

Kyle’s Whoopie Pies are classic American treats featuring soft, cake-like chocolate rounds sandwiched with a luscious marshmallow and vanilla filling. These delightful desserts combine rich cocoa flavors with a creamy, sweet center, perfect for sharing or enjoying as a comforting snack.

Ingredients

Scale

Cakes

  • 1/2 cup (92g) vegetable shortening
  • 1 cup (213g) light brown sugar or dark brown sugar, packed
  • 1 large egg
  • 1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 teaspoon espresso powder, optional
  • 1 cup (227g) milk
  • 1 teaspoon King Arthur Pure Vanilla Extract

Filling

  • 1 cup (184g) vegetable shortening
  • 1 cup (113g) confectioners’ sugar
  • 1 1/3 cups (164g) marshmallow spread, store-bought
  • A heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
  • 1 1/2 teaspoons King Arthur Pure Vanilla Extract

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
  2. Cream Shortening, Sugar, and Egg: In a large mixing bowl, cream together the vegetable shortening, brown sugar, and egg until smooth and fluffy, creating a rich base for the cakes.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder(s), flour, baking powder, baking soda, and salt to evenly distribute all the dry ingredients.
  4. Add Vanilla to Milk: Stir the vanilla extract into the milk to infuse flavor into the liquid component.
  5. Combine Ingredients: Alternately add the dry ingredient mixture and the milk-vanilla mixture to the shortening mixture, beating until the batter is smooth and uniform.
  6. Portion Batter: Drop the batter by 1/4-cupful spoonfuls onto the prepared baking sheets, spacing each round about 2 inches apart to allow for spreading.
  7. Bake the Cakes: Bake in the preheated oven for approximately 15 minutes, or until the cakes are firm to the touch, indicating they are fully cooked.
  8. Cool Cakes: Remove the baked cakes from the oven and allow them to cool completely on a wire rack to prepare for filling.
  9. Make the Filling: Beat together vegetable shortening, confectioners’ sugar, and marshmallow spread until creamy. Then stir in the dissolved salt and vanilla extract until well combined.
  10. Assemble Whoopie Pies: Turn each cake over so the flat side is facing up. Spread a generous amount of filling on the flat side of half the cakes, then top with the remaining cakes, flat side down, to form sandwiches.
  11. Storage: Store the assembled whoopie pies at room temperature for several hours before serving, or refrigerate covered for up to 3 days to maintain freshness.

Notes

  • For enhanced chocolate flavor, the espresso powder is optional but recommended.
  • You can use either light or dark brown sugar depending on your preference for sweetness and depth.
  • Marshmallow spread should be store-bought for convenience and consistent texture.
  • Ensure the cakes are completely cooled before assembling to prevent the filling from melting.
  • These whoopie pies can be made a day in advance and stored refrigerated, allowing flavors to meld beautifully.

Keywords: whoopie pies, chocolate cookies, marshmallow filling, classic American dessert, baked treats, cocoa whoopie pies

Find it online: https://nataliereeve.com/kyles-whoopie-pies-recipe/