It’s Valentine’s Day, and despite the fact that Adam and I got engaged on V Day back in 2006, we’re actually not very big Valentine’s Day people. It is my least favorite day of the year to go to a restaurant, so we usually do something cozy at home. Actually, Adam’s proposal came after we’d bailed on plans to go out to dinner in Manhattan and decided to stay home watching CSI in our pajamas instead. And that was way more us, and way more awesome.
But, let it never be said that I am not still filled with the joys of love and sugar on this pinkest of all days. So, it seems like a pretty great day to share these whoopie pies I made from a book I bought in Maine last year. Whoopies! by Susanna Tee is adorable and tons of fun, and the recipe for this classic chocolate and vanilla whoopie was amazing.
It was most amazing the day the pies were made; they were still a little crisp around the edges, chewy in the middle. They were still delicious the next day, but by then the cake had softened all over and become more like the store-bought whoopie pies I’ve had. We definitely preferred the slightly crispy day-of magic.
I had a momentary existential crisis over the marshmallow filling recipe, which calls for Fluff (which obviously I had). The day I made these pies my Instagram feed was especially full of everyone’s paleo-, no artificial anything-, grown by kosher monks on an organic hillside-meals. To admit that I own and occasionally use Fluff felt like I needed to permanently hand over my reusable Whole Foods bags.
But, I got over it.
Very quickly, because you really need to use the right ingredients for things. And sometimes only Fluff will do. There is an alternative recipe that uses light corn syrup, but I didn’t see that as being much better. Commit, that’s what I say.
And it was so worth it.
Chocolate Whoopie Pies with Classic Marshmallow Filling
Makes 12 pies, unless you are me and actually make 8 ginormous pies
For the cake
1/2 cup (1 stick) unsalted butter, softened, plus extra for greasing
1 cup dark brown sugar (or light, which is what I had, and they were still awesome)
1 tsp vanilla extract
1 extra large egg (I used a large egg, it’s what I buy, the texture was still excellent–I live to break the rules)
2 cups all-purpose flour
1/2 cup unsweetened cocoa (Dutch process all the way for me)
1 1/4 tsp baking soda
pinch of salt
1 cup buttermilk (1 Tbsp lemon juice in the bottom of my 1 cup measuring cup, then fill the rest with whole milk and leave it for 10 minutes