Whoopie pies, no-bake cakes and other chocolate recipes to try
Preheat the oven to 180 ° C. Line two baking sheets with baking paper.
In a bowl, sift together the flour, cocoa powder, baking soda and baking powder. Stir in the salt and set aside. In a separate bowl, cream the softened butter and sugar until light and fluffy, using an electric whisk or a stand mixer fitted with the flat beater.
Add the egg and mix well. Add buttermilk and vanilla and beat until well combined. Slowly add the dry ingredients in two batches, mixing until just incorporated. Refrigerate 30 minutes before use.
Place 18 large or 48 small balls of dough, spaced about 5 cm (2 inches) apart, on prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes leave a slight impression to the touch of your finger. Remove from the oven on a rack and let cool completely.
To assemble, spread or pour a generous spoonful of Fluffy Marshmallow Topping onto the flat surface of a cooled whoopee. Top with another whoopee to make a sandwich and serve. For the chewy marshmallow filling, weigh all the ingredients in a heatproof bowl (the stainless steel bowl on stand-alone blenders is ideal) and place the bowl over a pot of boiling water.
Whisk continuously by hand until the sugar has dissolved and the mixture is foamy and slightly opaque (about 10-15 minutes). Remove from heat and whisk the mixture on high speed in a stand mixer until white and thick and retains its shape. Use right away.
This recipe is taken from the Whoopie Pie Book by Claire Ptak.