Halloween Whoopie Pies
Rich, fudgy Halloween Whoopie Pies are bewitchingly black cakes with a fluffy layer of orange marshmallow filling in between. But beware, every bite is so hauntingly good that the batch disappears like magic.
Ingredients
Chocolate Cakes
- 1 3/4 cups all-purpose flour unbleached
- 2/3 cup natural unsweetened cocoa powder 100% cacao
- 1/2 tsp sea salt fine
- 1 tsp baking soda fresh
- 8 Tbsp unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla pure
- 1 Tbsp black food coloring gel
Marshmallow Fluff
- 3 egg whites room temperature
- 1/2 cup granulated sugar
- 1/4 tsp cream of tarter
- 1 tsp vanilla pure
- 1/8 tsp sea salt fine
- orange gel food coloring
Instructions
Chocolate Cakes
- Preheat oven to 375 degrees. Line two baking pans with parchment and set aside.
- In a large bowl, whisk together flour, cocoa powder, salt and baking soda.
- In a separate bowl, cream butter, brown sugar and granulated sugar together until smooth and fluffy, approximately 2 to 3 minutes.
- Beat in the egg on high speed until combined, scraping down the sides of the bowl as needed.
- Add in buttermilk and vanilla and beat until light and fluffy.
- Reduce mixer speed to low and add dry ingredients 1/2 cup at a time until just incorporated. Avoid overmixing or cakes will be dry.
- Add black food coloring and mix until evenly distributed.
- Using a large 2-tablespoon sized cookie scoop, drop rounded balls of batter on baking sheets allowing 3 inches of space between each. (Cookies will spread as they bake.)
- Smooth batter with wet fingertips until mounds are evenly shaped.
- Bake for 9 minutes or until centers are set and spring back when pressed.
- Cool completely before assembling whoopie pie sandwiches.
Marshmallow Fluff
- Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
- Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.
- Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.
- Add a few drops of food coloring until desired shade of orange is achieved.
Assembly
- Divide cakes equally into two groups: one group for the bases and one for the tops.
- Spoon fluff onto bases then complete sandwiches by adding tops.
- Whoopie pies are best the day they are made, but leftovers can be covered and stored in the refrigerator up to 2 days. Bring to room temperature before serving.