non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1164 cal
31gProtein
105gCarbs
71gFat
3Recipes
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Indulge in a Whoopie Pie - soft, creamy, and utterly delicious! A soul-satisfying sweet treat.
Soft, cakey chocolate cookies sandwiched together with a fluffy, sweet marshmallow cream filling. This classic New England treat is a delightful cross between a cookie, a cake, and a pie, perfect for any occasion.
Serving size: 1 serving
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Indulge in a Whoopie Pie - soft, creamy, and utterly delicious! A soul-satisfying sweet treat.
This new_england dish is perfect for snack. With 395 calories and 4.3g of protein per serving, it's a low-calorie option for your meal plan.
Preheat oven and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Combine dry ingredients for the cakes. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients for the cakes. In a large bowl, using an electric mixer, beat the granulated sugar, vegetable oil, and egg on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Beat in 1 teaspoon of vanilla extract.
Combine wet and dry ingredients. With the mixer on low speed, add about one-third of the dry ingredients to the wet mixture, followed by half of the buttermilk. Repeat the process, ending with the final third of the dry ingredients. Mix only until just combined; do not overmix. The batter will be slightly thick.
Portion and bake the cakes. Using a 2-tablespoon cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the tops are set and spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the marshmallow filling. While the cakes cool, make the filling. In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1-2 minutes. Sift in the powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth and fluffy. Add the marshmallow fluff and the remaining 1 teaspoon of vanilla extract. Beat until fully incorporated and light.
Assemble the whoopie pies. Once the chocolate cakes are completely cool, pair them up by size. Pipe or spoon a generous amount of filling onto the flat side of one cake half. Gently press another cake half on top to create a sandwich, allowing the filling to spread to the edges. Repeat with the remaining cakes and filling.
Rest and serve. For the best flavor and texture, let the assembled whoopie pies rest at room temperature for at least 30 minutes before serving. This allows the cakes to soften slightly and the flavors to meld.