Chuck’s Whoopie Pies

Whoopie pies — not only fun to say, but delicious to eat! I found this variation on Chuck’s Day Off, my all time fave Food Network show. I made some of my own variations, but essentially took a page write out of Chuck’s book. What are they? Cookie? Cake? Pie? Who cares! They’re awesome is what they are.

Whoop whoop!!

My whoopie filling dried out because I beat it a little too long (was having too much fun ūüôā ), so I added some homemade caramel for some extra texture.

Ingredients

Chocolate Cake

  • 1/2¬†cup¬†butter, room temperature (125 ml)
  • 1¬†cup¬†sugar (250 ml)
  • 2¬†eggs
  • 1¬†teaspoon¬†pure vanilla extract (5 ml)
  • 1¬†teaspoon¬†cocoa, sifted (125 ml)
  • 1 1/2¬†cups¬†flour, sifted (375 ml)
  • 1 1/2¬†teaspoons¬†baking powder (7 ml)
  • 1/2¬†teaspoon¬†salt (2 ml)
  • 1¬†cup¬†milk (250 ml)

Marshmallow Cream

  • 2¬†egg whites, room temperature
  • 1¬†cup¬†sugar (250 ml)
  • 2¬†tablespoons¬†water (30 ml)
  • 2¬†tablespoons¬†honey (30 ml)
  • 1¬†teaspoon¬†pure vanilla extract (5 ml)
Salted Caramel Sauce (my addition)
  • 1/2 cup sugar
  • 2 tbsp water
  • 2 tbsp whipping cream
  • Pinch sea salt

Assembly

Directions

Chocolate Cake

  1. Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper.
  2. In a large bowl combine cocoa, flour, baking powder and salt. In a stand mixer bowl, beat the eggs and sugar together for about 30 seconds. Add vanilla extract and continue beating for another 30 seconds. Add the dry ingredients to the butter mixture, alternating with the milk and beating until smooth.
  3. Using an ice cream scoop, scoop out equal amounts of batter (about 1/2 cup (125 ml)) onto the lined baking tray – 6 per tray as they will spread when baking. Bake for 15 minutes. Remove from oven and let cool completely on a wire rack.

Marshmallow Cream

  1. Place all the ingredients in a large heatproof bowl and whisk with a hand mixer. Once mixed together, place the bowl over a saucepan of boiling water, then whisk constantly for 5-7 minutes or until the mixture is thick and creamy and stands in peaks.
  2. Remove from heat, whisk for one more minute or so then allow them to cool completely.
  3. Your homemade marshmallow fluff/cream is now ready. You can keep the marshmallow cream in the refrigerator until ready to use.

Salted Caramel

1. Combine sugar and water in saucepan over medium-high heat until sugar dissolves, swirling pan gently (but not stirring)

2. Allow mixture to darken (about 5 minutes)

3. Remove from heat and whisk in whipping cream

4. Whisk until smooth and let cool for 10 minutes

5. Add large pinch of sea salt

Assembly

  1. When the cakes are completely cool, spread a generous amount of filling on the flat side (bottom) of one chocolate cake. Place another cake on top, pressing down gently to spread the filling evenly. Repeat with all cookies to make 8 whoopie pies.
  2. For serving: Wrap whoopie pies individually in plastic wrap, or serve them immediately.
    Cook’s note:¬†You can also freeze wrapped whoopie pies

Recipe taken from: http://www.foodnetwork.ca/recipes/Eggs/Dairy/recipe.html?dishid=11913

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