Jumbo Chocolate Whoopie Pies with Marshmallow Buttercream and Peanut Butter Buttercream
Makes: 16 large whoopie pies Prep time: 30 minutes Bake time: 10 - 12 minutes
Ingredients
3 cups white sugar
1 cup unsalted butter at room temperature
4 medium eggs at room temperature
1/2 cup canola oil
1 tablespoon pure vanilla extract
6 cups all purpose flour
2 cups unsweetened best quality cocoa powder
1 teaspoon fresh baking powder
1 and 1/2 tablespoons fresh baking soda
1 teaspoon salt
3 cups whole milk at room temperature
Marshmallow cream filling
1 and 1/2 cups (3 sticks) unsalted room temperature butter
1/4 teaspoon salt
1 teaspoon pure vanilla
1/3 cup whole milk or half and half
3 cups confectioners sugar
Peanut Butter Buttercream Filling (my favorite option)
2 cups unsalted butter at room temperature
2 cups cream peanut butter
6 cups powdered sugar
2 teaspoons vanilla
3/4 teaspoon salt
4-6 tablespoons half and half or milk
Directions
Preheat your oven to 350 degrees. In a large bowl of an electric mixer, beat the sugar, butter and eggs together until well combined. Add the oil and vanilla and beat again. In a separate bowl, combine all dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 and 1/2 cups milk and beat again. Add the remaining dry mixture and beat until just mixed through. Do not over beat!! Line several baking sheets with Silpats or parchment paper. With a large ice cream scoop, place 6 scoops per pan so they have plenty of room to spread. Then, take your finger and use it to make even circle shapes. (see photo of unbaked batter on pan). You should have about 32 circles. Bake for 5 minutes and rotate pans. Bake another 5 minutes and check for doneness. They will be springy in the center and puffed up a bit. Let cool then transfer to a wire rack. Fill with the buttercream. Use the same size ice cream scoop for the filling. You should have almost the exact amount to make 16 whoopie pies.
Buttercream directions
Beat room temperature butter until smooth. Add vanilla, salt and milk or half and half. Add confectioners sugar and beat until creamy and smooth. Fill the cool cakes and sandwich together. The cakes get very sticky, so if stacking after done, I place wax or parchment paper between each one.