Day Late, Dollar Short? Move over cupcakes

Is anyone really a true-original artist anymore? This topic has been brought up many times in my colorful and creative household. Do cooks and bakers really create revolutionary, history making delectables anymore? I say who cares. Taking that beloved recipe from grandma and changing it up a wee bit doesn't make make you a genius but it sure as hell makes you feel like one for a bit when it comes out right.

The cupcake has been brought back to life over and over again. Sex and the City, and our favorite 4 singles, literally put Magnolia Bakery on the map. Before you knew it, cupcake shops were popping up all over the city. Then, again to reinvent the scene, came the cupcake trucks, the mini cupcake gals, and of course, the cupcake reality shows. Seemed like everyone who was into baking was suddenly a cupcake genius.

Don't get me wrong, I can not pass a good cupcake ever.. 

A few years ago, there was a bit of an uprising in the food nation. After everyone got on the band wagon for reinventing the cupcake, there was an uproar for something new. Something to distract us from the yet another cupcake shop.

But, somewhere tucked in the madness of reinventing something that has been around since 1796, according to Wikipedia, there was a bit of a calling for something a bit different. I bring you the Whoopie Pie.

According to the book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell, whoopie pies hail from the Northeast region. They are a mix between cake and cookie. I like to call them an inside out cupcake. Soft pillowy cake, shaped like a cookie with the most amazing fluffy frosting in between. No wrappers, no nonsense.. I dare you to eat just one. 

If you remember, I had a post last November about pumpkin whoopie pies, with Maple Frosting. Do NOT MISS THOSE for the fall..

But this time I went for the classic. Chocolate with Marshmallow Cream Filling...

Sadly, I don't think that the push to overthrow the cupcake kings with whoopie pies has actually caught on, and I may have missed the bandwagon all together, but in our house, these are staying on the menu :)

Classic Chocolate Whoopie Pies with Marshmallow Cream
**Tip- these are best eaten same day. You can store in an air tight container for up to one week, or you can freeze up to a month. If they last that long.

Cake Ingredients

• 1 1/2 cups all purpose flour
• 2/3 cup unsweetened cocoa
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coffee 
• 4 tablespoons unsalted butter- at room temperature
• 4 tablespoons vegetable shortening
• 1 (packed) cup dark brown sugar
• *I actually used Splenda dark brown sugar and it came out perfect. Just use 1/2 cup instead. (bonus!)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup milk

Filling Ingredients

• 1 1/2 cups marshmallow Fluff
• 1 1/4 cups vegetable shortening
• 1 cup confectioners sugar
• 1 tablespoon vanilla extract

Method

Position a rack in the center of the oven and preheat the oven to 375 degrees. 

Line two baking sheets wit h parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt in a bowl. In another bowl beat together the butter, shortening, and brown sugar. Beat until fluffy- 3 mins.

Add the egg and vanilla for another 2 mins.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down sides of the bowl. Add the remaining flour mixture and milk and beat until completely smooth.

Using a tablespoon, drop batter on to baking sheets. Space them about 2 inches apart. 

Bake about 10 mins or until pies spring bake with pressed gently.

Remove and let cool completely .

Makes about 48 two inch cakes for 24 pies.

Filling:

Add all ingredients to bowl and mix together.

Scoop mixture into empty Gallon Freezer back. Snip one corner off bag and pipe the frosting onto 1/2 of pie. Sandwich to make complete pie.

Alternatively: you can spread the frosting with a butter knife or offset spatula. I just like having one less dish to wash at this point..

Enjoy