My friend from work recently took a trip to New York and was kind enough to bring me back a jar of Marshmallow Fluff from The Peanut Butter & Co Sandwich Shop. Needless to say I was over the moon! I have been thinking for weeks about what recipe to use it in. I really wanted to try something new, so I finally settled on Chocolate Whoopie Pies. These cute little cake-like cookies are sandwiched together with a gooey marshmallow mixture, thanks to the Marshmallow Fluff. Of course, when I can’t get my hands on the stuff, I often just use buttercream or you can make you own marshmallow mixture from scratch – mental note to try this soon. Meanwhile, I can’t get enough of these! They have a lovely rich chocolate flavour that goes beautifully with the marshmallow filling – plus I can never resist throwing in a few colourful sprinkles!
Chocolate Whoopie Pies with Marshmallow Filling
Makes approximately 16 whole pies
1 large egg
150 grams caster sugar
100 grams plain or greek style yogurt
2 tablespoons milk
1/2 teaspoon vanilla bean paste (or vanilla extract)
75 grams unsalted butter
200 grams plain flour
70 grams cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
100 grams unsalted butter
200 grams icing sugar
3 tablespoons milk
1/2 jar of Marshmallow Fluff
In a large mixing bowl, add the egg and caster sugar and beat until pale and creamy. In a separate jug, combine the yogurt, milk and vanilla before adding to the egg mixture. Melt the butter in the microwave and add to the egg mixture and beat throughly until combined. In a separate bowl, sift the flour, cocoa powder, baking soda and baking powder and stir until combined. Add the flour mixture to the wet ingredients in two batches, beating well in between. Place the batter in the fridge for 20 minutes or until it becomes slightly firmer.
Preheat oven to 170 degrees (340 F). Line two baking trays with baking paper. Roll small balls of the dough in your hands until smooth. Place on the baking tray, spread apart slightly. Place in the oven and bake for 10 minutes. Transfer to a wire rack and leave to cool. In a large mixing bowl, add the butter, sugar and one tablespoon of milk. Beat until pale and creamy, add the extra milk if needed. Once the mixture is combined and smooth, add the Marshmallow Fluff and beat until combined. Pop in the fridge for 15 minutes or so.
Once the cookies are completely cool, spread the icing onto one cookie before popping another on top. Continue until all the cookies are iced and you have a plate full of delicious whoopie pies. Enjoy!
Source: Adapted from Hummingbird Bakery