Chocolate Marshmallow Whoopie Pies – a kid favourite for lunch boxes, after school snacks and birthday parties. Everyone loves the marshmallow frosting inside!
Chocolate Marshmallow Whoopie Pies
There are a couple of other whoopie pie recipes on this blog and this one is just a different version of the classic chocolate whoopie pie, using the marshmallow type frosting that we so often use on Black and White Cake.
This is the most popular version I make, especially with my kids. I’ve often make platters of these to bring to birthday or school parties for the kids and they disappear almost immediately!
Chocolate Marshmallow Whoopie Pies
Chocolate Marshmallow Whoopie Pies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Chocolate Marshmallow Whoopie Pies – a kid favourite for lunch boxes, after school snacks and birthday parties. Everyone loves the marshmallow frosting inside!
Course:
Cookies
Servings: 1 1/2 dozen whoopee pies
Ingredients
For the Whoopie Pie Cake
- 4 heaping cups sifted flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup cocoa
- 2 cups sugar
- 1 cup hot water
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup sour milk
- 2 eggs
- 1 teaspoon genuine vanilla extract
For the Marshmallow Frosting
- 3 egg whites
- ¼ tsp cream of tarter
- 2 tsp vanilla extract
- 1 cup sugar
- ½ cup corn syrup
- 3 tbsp water
Instructions
To prepare the whoopee pie cake batter
-
Mix together shortening, butter, sugar, eggs and vanilla.
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Sift together dry ingredients and set aside.
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Add milk, cocoa and hot water. Then add the dry ingredients.
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Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2″ apart. An ice cream scoop works well for this purpose too. Bake at 350 degrees for 12-15 minutes or until centers spring back when touched. Cool completely.
To prepare the marshmallow frosting
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In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
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Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.