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Chocolate Whoopie Pies with Home-Made Fluff

April 6, 2011

If April showers bring May flowers than April is going to need lots of rainy day comfort food.  And what’s more comforting than decadent chocolate cookies filled with marshmallow fluff?  Well, making your own fluff, of course!  These little pies will help you forget all about the rain, the gloominess, the pile of work sitting on your desk, the diet you just sent into oblivion…yeah, all of that.

First, forget everything you thought you once knew about marshmallows.  Those dried out yet still sticky, overly sweet mounds pulled out of a bag?  Nothing like that.  This is actually what is known as a seven minute frosting.  A cloud-like confection that can be piled on anything (fluffernutter sandwiches anyone?) that’s amazingly light and just hints at sweetness.  The cookies are a decadent blend of three different types of chocolate and provide the cakeyness one would expect from a whoopie pie but the intense fudge-y appeal for the true chocolate lover looking to escape from reality for a few minutes.

Sift the dry ingredients

Melt butter and chocolate and pour into a mixing bowl

Add sugar, eggs and vanilla to the chocolate

Add the dry ingredients

portion out the dough

bake and cool

meanwhile, boil sugar, corn syrup and water

pour it into beaten egg whites

and beat until you have a thick, shiny frosting

pipe it onto whoopie pie halves

make a sandwich and eat!

Chocolate Whoopie Pies with Fluff-updated!
Recipes adapted from food network and Gesine Bullock-Prado’s Sugar baby.
Yields 10-12 pies

Ingredients:

2 ounces unsweetened chocolate, chopped
1/2 cup semisweet chocolate chips
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoons baking powder
3/4 teaspoons fine salt

1 1/2 cups sugar, divided
1/4 cup corn syrup
1/3 cup water
6 egg whites
1/2 teaspoon salt

Directions:

1. For the pies: Preheat oven to 375 degrees (F).  Line 2 baking sheets with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.  Pour chocolate mixture into a large mixing bowl and let cool for a few minutes.

2. While the chocolate is cooling, sift the flour, cocoa, baking powder and salt into another bowl. Set aside.

3. Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.  Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

4. Use a medium cookie scoop to drop a heaping mound of batter onto the prepared pan. Repeat to make 22-24 cookies, spacing them about 2-inches apart. Bake until the cookies spring back when lightly touched, about 10 minutes. (you can make these smaller by using a small cookie scoop, dropping a tablespoon of batter to make 36 cookies spaced about 1 inch apart-cook for 6 minutes.)  Let the cookies cool slightly on the sheet and transfer cookies to a wire rack to cool completely.

5. For the filling*: In a heavy saucepan over medium heat, combine 1 1/4 cups sugar, corn syrup and water.  Heat, stirring continuously, until the sugar has completely melted.  With a damp pastry brush, wipe down the sides of the pan to prevent stray sugar crystals from forming.  Attach a candy thermometer, stop stirring, and heat the mixture to 235 degrees (F).

6. In the meantime, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt.  When the egg whites are foamy, gradually pour in the remaining 1/4 cup sugar and beat until you achieve soft peaks.

7. When the sugar in the saucepan has reached 235 degrees (F), with the mixer on medium speed pour the hot sugar in a slow stream down the sides of the bowl into the beating egg whites.  Whisk on high until the frosting is very thick and shiny, about 7 minutes (but up to 10 minutes).  Immediately fill the the pies and serve.

*This is one way of making 7-minute frosting, the more popular way is to beat everything on the stovetop but my hand mixer was in use and I wanted to try out a new way anyway 🙂

update!  I made a different seven minute frosting recipe here, and I like it much better!  it stayed creamier and the flavor was fantastic.

Eat!  oh and disregard the sugar coating on my fingers…this wasn’t my first whoopie pie 🙂

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One Comment leave one →
  1. April 6, 2011 3:49 pm

    Oh wow, these whoopie pies look absolutely amazing. I can’t wait to try this it because I’ve never made them before. Very nice post.

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