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Mini Whoopie Pies

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Mini Whoopie Pies

Mini Whoopie Pies

amanda

Equipment

  • - Silicone Baking Mat / Non-Stick Baking Mats: High-temperature resistant silicone baking mats provide a non-stick surface for shaping and handling dough, useful in making perfectly round mini whoopie pies.

  • - Piping Bags with Tips (Wilton #12 or similar): These piping bags allow you to pipe uniform balls of batter onto a prepared tray for consistent size and shape of whoopie pies.

  • - Cake Baking Tray / Silicone Mini Baking Sheets: A dedicated baking sheet or mini muffin tin is essential for forming the base rounds of the whoopie pies before filling them with batter.

  • - Heat-resistant Spatula: Designed to withstand high temperatures, this spatula can be used for scooping and moving dough without sticking or damage during baking.

  • - Stand Mixer (with Paddle Attachment): A stand mixer simplifies the process of mixing batter ingredients to a smooth consistency that's perfect for whoopie pies.

  • - Digital Kitchen Scale: Accurate measurement is key in baking; this scale ensures precise amounts of ingredients, crucial for recipe success.

  • - Oven Thermometer: Ensuring your oven's temperature matches the required settings helps achieve consistent results, especially important for delicate treats like whoopie pies.

  • - Food Processor (for chocolate ganache or filling): A food processor can quickly and efficiently mix ingredients to create fillings such as chocolate ganache for the mini whoopie pies.

  • - Electric Whisk / Stand Mixer (with Balloon Whip Attachment): Ideal for whipping cream or other filling components, ensuring a light and airy texture that complements your whoopie pies perfectly.

  • - Silicone Ice Cube Trays / Molds: While not directly used in the baking process of whoopie pies, these can be useful for preparing fillings or toppings like frozen chocolate ganache balls that complement your dessert presentation.

Ingredients

  • 1 1/4 cups unbleached all-purpose flour

  • 3/4 cup whole-wheat flour

  • 1/2 cup unsweetened cocoa, such as Droste

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1 stick unsalted butter, at room temperature

  • 1 cup granulated sugar

  • 1 large egg

  • 1 cup milk

  • 1 stick unsalted butter, softened

  • sugar",

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Instructions

1

Instruction 1

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
2

Instruction 2

Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3

Instruction 3

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
4

Instruction 4

Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
5

Instruction 5

Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
6

Instruction 6

Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
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