Whoopie{!} Pies

As of late, Whoopie Pies have become all the rage. I may even be so bold as to say they are replacing the cupcake altogether. After being signed up to make dessert (thanks Diane) for a Saturday night dinner, it was time to try my hand at this dessert. Diane and I had a great time making them and the result was far better than either of us expected.

The cake batter was delicious and rich and they baked exactly how they were supposed to. Thanks in part to Diane's timer skills and our new oven, which is much better than our old one.

The recipe came from Rose's Heavenly Cakes, but originally came from the pastry chef at Two Fat Cats Bakery in Portland, Maine. I am dying to go to this place. As I am not sure the legality of posting original recipes online, I will just give you a general overview. The recipe for the cake is fairly simple, you just blend together eggs, sugar, butter dutch processed cocoa powder chocolate and flour +/- a few other ingredients.

The "Marshmallow Cream" was a bit more complicated. You are basically making candy by melting down corn syrup and sugar in a saucepan and then mixing it in with egg whites. Finally you mix that in with whipped butter and powdered sugar. The result was the silky, glossy buttercream you find in your local bakery. It was so good, I couldn't believe we made it. I mean, it didn't turn out exactly the way she explained it, but it was store-quality buttercream.

You just scoop a dollop of the marshmallow cream into the pies and press together. These pies went fast at the dinner; always a good sign.

Obligatory Whoopie Pie bite shot. I didn't get any shots of the final product because we were too busy eating the extra pie leftovers. So, so good.