Whoopie Pies – Bake or Break

If you have never had a classic Whoopie cake, a gift awaits you. These nostalgic sandwich cookies (or are mini cakes?) They are made with soft rounds and chocolatey and a sweet and spongy malvavisco cream filling. They are both fun and indulgent, which makes them perfect for birthdays, baking sales or every time you want a dessert that brings a smile.

First I fell in love with whoopie feet when we lived near a girl cookies in Brooklyn. Its version was incredibly soft and the fair amount of sweet. This recipe aims to capture that same tender texture and simple and classic flavor. There are no fashion turns or accessories, only traditional chocolate cakes made well.

Why will you love this Whoopie feet recipe?

• Soft texture, similar to a cake. These are not your typical cookies. They are rich and pillows, almost like mini chocolate cakes.
• Malvisco classic filling. The sweet and spongy center is made with Malvavisco cream for a simple and uncomplicated option.
• Nostalgic and complacent to the crowd. These feel directly from a bakery or a children’s lunchbox, but they have become at home.
• Easy to do in advance. Both cake rounds and filling can be prepared in advance, which makes the assembly very easy.
• Great to share. Whether for a party or simply for their freezer stash, they are held wonderfully and are easy to carry.

Key ingredients

Here is a brief look at some of the key ingredients and how they work so that their Whoopie cakes come out perfectly. To obtain the complete details of the recipe, Show down to the recipe card below.

• Cocoa powder – Use natural cocoa for classic flavor and react properly with yeast.
• Sodium bicarbonate + baking powder – This combination gives cakes their light and tender structure.
• Granulated sugar + brown sugar – A mixture of both of sweetness and moisture.
• Vanilla extract – Add a warm flavor to both the cakes and to the Malvavisco filling.
• Buttermilk – The key to that soft and tender texture in chocolate rounds.
• MALVISCO CREAM – The shortcut to a spongy and sweet filling without problems.
• Candy sugar – Thick and stabilize the filling. (Also labeled as powdered sugar).

Variations

• Whoopie mini feet: Use a small spoonful of cookies (approximately 1 tablespoon) to make versions of the size of a bite, perfect for parties or gifts.
• Chocolate filling: Exchange the marshisco filling by chocolate butter cream If you long for a double chocolate version.
• Cream cheese glaze: Try a spicy cream cheese glaze For another great flavored fight.
• Add a touch of flavor: A small splash of mint, almonds or coffee extract in the filling can change things without mastering the classic flavor.
• Sprinkle the edges: Roll the cakes assembled in mini chocolate sparks, sparks or crushed cookies for a fun decorative touch.
• Holiday colors: Dye the filling with gel food dye for a seasonal turn. Think about the pastel pink for Valentine’s Day or Orange for Halloween.

How to store

• Short term: Store Whoopie cakes in a hermetic container at room temperature for up to 1 day.
• Fridge: For longer storage, keep them in the refrigerator for Up to 5 days. Let them sit at room temperature for 20-30 minutes before serving for the best texture.
• Do in advance: You can bake the cakes and make the filling A day in advance. Save the cakes in a hermetic container at room temperature and refrigerate the filling until it is ready to assemble.
• Freezer: Wrap individual Whoopie cakes in a plastic wrap and place them in a hermetic container or a freezer bag. Freeze to up to 2 months. Distrust at room temperature before serving.