Walter Knoll Florist

Walter Knoll Florist

Mini Chocolate Whoopie Pies w/Toasted Marshmallow Creme

Mini Chocolate Whoopie Pies adapted from King Arthur Flour recipe

CAKES

1/2 cup butter

1 cup brown sugar, packed

1 teaspoon espresso powder

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon vanilla extract

1 large egg

1/2 cup Dutch-process cocoa

2-1/3 cups unbleached all purpose flour

1 cup milk

FILLING

½ cup powdered sugar

1 7-oz container Solo Toasted Marshmallow Creme

Preheat the oven to 350°F.  Lightly grease (or line with parchment or Silpats) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder,

baking powder, baking soda, salt, and vanilla till smooth.

Add the egg, again beating till smooth.

Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating till smooth.

Scrape down the sides and bottom of the bowl, and beat again briefly

to soften and combine any chunky scrapings.

Drop the dough by heaping tablespoonful onto the prepared baking sheets,

leaving plenty of room between the cakes;

they’ll spread. A tiny scoop works well here.

Bake the cakes for 8 to 10 minutes, till they’re set and firm to the touch.

Remove them from the oven, and let cool a few minutes on the pans

then allow to cool completely on wire racks.

To make the filling: Beat together marshmallow and powdered sugar.

(this is messy and it doesn’t mix in completely)

Spread the flat side of half the cakes with the filling.

Top with the remaining cakes, flat side towards the filling.

Wrap individually, in waxed paper and store in airtight container.

The filling will dissolve within a few days so these do not keep long,

but no matter – they don’t last long either!