AMISH WHOOPIE PIES

Name: AMISH WHOOPIE PIES
Prep time: 30 min
Cook time: 12 min
Yield: 18 people
Ingredients: ½ cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; ¼ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup hot brewed coffee (or hot water); 1 cup (2 sticks) unsalted butter, softened; 3 cups powdered sugar; ½ cup marshmallow cream; 1 teaspoon vanilla extract; ¼ cup milk or cream (if needed for desired consistency)

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Prep Time
30 mins
Cook Time
30 mins
Servings
18 people
Calories
300 kcal
Cuisine
American

AMISH WHOOPIE PIES

Iris Warren

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These soft and cakey whoopie pies with a creamy marshmallow filling are a classic Amish treat. They're a fun and delicious dessert for any occasion.

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Ingredients

Servings

Cakes

½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup hot brewed coffee (or hot water)

Filling

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
½ cup marshmallow cream
1 teaspoon vanilla extract
¼ cup milk or cream (if needed for desired consistency)

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Instructions

Prepare the cakes: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Add coffee: Stir in the hot coffee (or hot water). The batter will be thin.
Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the tops spring back lightly when touched.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the filling: While the cakes are cooling, prepare the filling. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Stir in the marshmallow cream and vanilla extract. Add milk or cream, 1 tablespoon at a time, if needed, to achieve the desired spreading consistency.
Assemble the whoopie pies: Once the cakes are completely cooled, spread a generous amount of filling on the flat side of one cake and top with another cake. Gently press together to form a whoopie pie.
Serve: Serve immediately or store in an airtight container.

Notes

Buttermilk: Buttermilk adds a tangy flavor and helps to create a tender cake.
Hot Coffee: Hot coffee enhances the chocolate flavor.
Marshmallow Cream: Marshmallow cream is a key ingredient in the classic whoopie pie filling.
Filling Consistency: Adjust the amount of milk or cream in the filling to achieve your desired consistency. It should be spreadable but not too runny.
Storage: Store whoopie pies in an airtight container at room temperature for up to 3 days.