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Whoopie Pie

Whoopie Pie

Making whoopie in the kitchen, now that is adventurous! Hands down, my new all time favorite dessert. Fluffy marshmallow creme nestled between two chocolate cakes - what’s not to love? Instant espresso really boosts the flavor of cocoa, which really helps in low protein recipes where we cannot use as much cocoa as we would like due to the phe content. Ghiradelli Cocoa is 2.05 mg/gm of phe. If you cannot find it, and need to substitute it for another brand make sure to adjust the phe. You can make the filling up to 24 hours in advance, just store in the fridge and bring to room temperature. The cakes can be made a few hours beforehand, but store in an airtight container. Assemble the pies just before serving.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 Whoopie Pie
Course: Cakes & Cupcakes, Desserts
Calories: 463.9
Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 463.9kcalProtein: 0.844gPhe: 47.2mgPKU Exchanges: 3.14exch

Ingredients
  

Primary Ingredient Group
  • 2 cups Cook for Love Baking Mix
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 Instant Chocolate Pudding (1/2 box)
  • 1/4 cup Ghiradelli Sweet Ground Cocoa no subs without adjusting phe
  • 8 tablespoons Butter (1 stick) softened
  • 2/3 cup Sugar, Brown, packed Packed
  • 1/4 cup Real Mayonnaise
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Instant Espresso Dissolved in a tablespoon of hot water
  • 1 cup Rice Dream, Original Enriched
  • 1 tablespoon Apple Cider Vinegar
Filling
  • 12 tablespoons 1.5 Sticks Butter Softened
  • 1 1/4 cups Sugar, Powdered (Confectioners)
  • 1 1/2 teaspoons Vanilla Extract
  • 1/4 teaspoon Salt
  • 240 g Marshmallow Fluff

Method
 

  1. FOR THE CAKES: Preheat oven to 350 degrees. Line two baking sheets with parchment
  2. Whisk the baking mix, salt, chocolate pudding, baking soda and cocoa together in a medium sized bowl.
  3. In a large bowl, beat the butter and brown sugar together with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the mayonnaise, vanilla and espresso until combined, about 30 seconds, scraping down the bowl as necessary.
  4. Reduce the speed to low, and add in half of the dry mixture. Add in half of the rice milk and mix just until incorporated. Repeat with half of the remaining starch mixture, and the remaining rice milk. Add the remaining starch mixture. Add the vinegar, mix briefly.
  5. Moving quickly, using a medium cookie scoop, place a heaping (2 tablespoon) mound of batter 2 inches apart of the prepared baking sheet. Bake for 15 minutes, switching and rotating baking sheets halfway through baking. Let the cooks cool completely on the baking sheets, about 1 hour.
  6. FOR THE FILLING: Beat the butter and powdered sugar together in a medium sized bowl with an electric mixer on medium speed until light and fluffy, 2 minutes. Beat in vanilla, salt and marshmallow crème until incorporated, about 2 minutes.
  7. To serve, spread about 2 tablespoons of the filling evenly over the bottom of a cake then, press another cake on top of the filling. Repeat with remaining cakes.

Notes

Reader Q&A:
Q: Can these be frozen? Unassembled of course! A: Yes
Q: Hello! It’s been years since I made these. Am I supposed to end up with 12 assembled whoopie pies or 6? I think I’m going to end up with 8! A: 12. If you got 8 they are just a little bigger and need the phe recalculated.

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