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With Father’s Day just around the corner, let’s make one more recipe. This recipe for whoopie pies is my dad’s personal favorite. 2 fluffy and moist mini chocolate cakes, sandwiched together with fluffy, sweet marshmallow cream.

Buttermilk for My Recipe For Whoopie Pies

Recipes for whoopie pies have a tendency to be a little dry so I knew that that was something that I wanted to combat with my recipe. So to do that, I used buttermilk. If you don’t have buttermilk, it can be easily made with regular milk and 1 TBSP of Vinegar.

The other thing that can be done is to use buttermilk powder. Buttermilk powder is just a powder that turns into buttermilk when mixed with water. This way, you can make just what you need and none is left over to potentially go bad.

Recipe For Whoopie Pies – The Filling

Traditionally, whoopie pie filling is a very light, whipped marshmallow cream. But not buttery at all. Which is why I chose, shortening, marshmallow fluff, confectioners sugar and vanilla extract all whipped together, with just enough milk to make it spreadable.

Other Recipes For Whoopie Pies

The original chocolate flavor is not the only recipe for whoopie pies that can be made. Here are some other ideas.

Red Velvet – Red Velvet flavored cakes with a buttercream filling

Reese’s – Chocolate cakes with peanut butter buttercream

Chocolate Chip Cookie – Chocolate chip cookie cakes with buttercream frosting

Confetti -Confetti cakes with buttercream frosting and sprinkles.

And that’s it! That’s how to make a moist and fluffy recipe for whoopie pies. Leave me a comment for any questions that you might have and also let me know your favorite Father’s Day Treats. Follow me on Facebook, Instagram, pinterest , twitter and snapchat to see what I’m up to next.  Remember, don’t be afraid to “bake” a mess. And I’ll see you all next time.

Whoopie Pies

Prep Time: 50 minutes

Cook Time: 10 minutes

Total Time: 1 hour

2 moist chocolate cake rounds sandwiched together with sweet marshmallow cream.

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Ingredients

Cakes

• 1/2 Cup of Vegetable Oil
• 1 Egg
• 1 Cup of Sugar
• 2 Cups of All Purpose Flour
• 1/2 of a Cup of Cocoa Powder
• 1/2 tsp of Baking Powder
• 1 1/2 tsp of Baking Soda
• 1 tsp of Salt
• 1 Cup of Buttermilk

Filling

• 1 Cup of Vegetable Shortening
• 1 Cup of Fluff
• 1 Cup of Confectioners Sugar
• 2 TBSP's of Milk
• 1 tsp of Vanilla Extract
• 1 tsp of instant espresso powder

Instructions

Cakes

1. Preheat the oven to 350•, Mix up of buttermilk if you don't have it on hand = 1 Cup of milk and 1 TBSP of vinegar or lemon juice, and mix up your dry ingredients. Also, prepare a cookie sheet with parchment paper and set the aside.
2. In a large bowl mix up the egg, sugar, and vegetable oil and vanilla extract until all combined.
3. Add in the dry ingrediants in 3 stages alternating with the buttermilk. Mix at each stage until combined before adding more.
4. Using a 2 oz cookie scoop, postion ount the batter onto the parchment paper lined sheet tray.
5. Bake for 10 minutes on 350• until the cakes have puffed up to a nice dome shape.
6. Let cool.

Filling

1. whisk together the shortening, fluff and vanilla until combined.
2. Add in the confectioners sugar little by little and whisk until combined.
3. Add in the milk little by little until you get a spreadable consistancy.

Assembly

1. Turn half of the fully cooled cakes upside down.
2. With the same sookie scoop that you portioned out the cakes with, place a scoop of filling on each upside down cake.
3. Sandwich one of the right side up cakes on top.
4. Enjoy

  If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.  

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