Whoopie Pies with Fluffy Peanut Butter Marshmallow Cream
Each year, come March, I ask our oldest daughter what she’d like for a birthday treat. Never once has she requested any kind of a traditional birthday cake. In recent years, we’ve done Fudgy Mini Brownie Fruit Pies with Almond Cream Cheese, Snickerdoodle Cupcakes, brownie towers, and make-your-own ice cream sundaes. I love the variety and fun that Hatti’s ideas bring to our table of celebrating.
Hatti has been wanting to make whoopie pies for a number of years now, and I have no idea why it took so long to finally make some in our own kitchen. These Whoopie Pies with Fluffy Peanut Butter Marshmallow Cream, Hatti’s 2013 birthday treat of choice, are some kind of milk guzzlin’ fun!
The chocolate cakes are soft and tender, and not particularly sweet. They make the perfect means to deliver that fabulous sweet and marshmallowy peanut butter filling to your mouth. We even made our own homemade marshmallow cream for the filling…these whoopie pies were so much fun!!
It seems like only yesterday that Hatti fit into the palm of her daddy’s hand…
…those sweet dark eyes, all Daddy, gazing back at us.
We love you, girl.
Oh, how we love you.
- 2 c. all-purpose flour
- 1/2 c. Dutch-process cocoa powder
- 1-1/4 tsp. baking soda
- 1 tsp. salt
- 1 c. well-shaken buttermilk
- 1 tsp. pure vanilla extract
- 1/2 c. (1 stick) unsalted butter, softened
- 1 c. packed brown sugar
- 1 large egg
- 1 c. marshmallow cream (homemade or store bought)
- 3/4 c. creamy peanut butter
- 1/2 c. unsalted butter, at room temperature
- 1/4 tsp. salt
- 2 c. powdered sugar
- 3 T. heavy cream
- 1 tsp. pure vanilla extract
*Note: These whoopie pies are a bit smaller than traditional whoopie pies. I just can't eat those gigantic things, and so much ends up getting wasted. If you want larger pies, you will need to adjust the size and add some baking time.
Preheat oven to 350ºF. Line 2 baking sheets with Silpats or butter the baking sheets. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined.
In a small bowl, stir together buttermilk and vanilla.
In the bowl of a stand mixer, on medium-high speed, beat together butter and brown sugar until pale and fluffy, about 3 minutes. If using a handheld mixer, beat for a couple extra minutes. Then add egg and beat until well combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
On your prepared baking sheets, spoon mounds of batter (equalling a generous 2 tablespoons each - this will give you a nice large pie that isn't overly huge), leaving close to 2 inches between mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, about 11 minutes. Remove from oven and let cakes cool on baking sheet for 1 to 2 minutes before transferring with a thin spatula to a rack to cool completely.
In a medium bowl, with a mixer at low speed, combine marshmallow cream, peanut butter, butter, and salt until well blended. On low speed, beat in powdered sugar, alternately with cream, until smooth and fluffy. Beat in vanilla.
Place a tablespoon of peanut butter marshmallow cream onto the center of one of the flat sides of a cake, and then spread the cream almost out the edge. Top with another flat side of cake and press very gently, spreading the frosting out just a bit more to the edge. Repeat with remaining cakes.
Chocolate cakes portion adapted slightly from Gourmet. Fluffy Peanut Butter Marshmallow Cream from a farmgirl's dabbles.
Stay tuned! Later this week I’ll share the easy and delicious recipe we used to make homemade marshmallow cream!