I have a Halloween tradition. Yes, I know Halloween has come and gone but trust me, you’ll want to hear what I’ve got to say. Every year for Halloween, I make treats to share with my neighbors as we sit on our porches and dispense tooth rotting candy to witches, zombies, and all manner of costumed (and uncostumed) trick or treaters. One year there were marshmallows. Another year the neighbors got caramel matzoh crack. This year? This year I made whoopie pies. Oh yes, my neighbors and I whooped it up.
Now, as much as I’d like to say I do this because of my generous, giving nature, my motivations are really more selfish. You see, The Mistah’s birthday falls right around Halloween. And since it’s just The Mistah and I in the house, if we were to eat the entire batch of birthday treat, we’d be as big as our house. My solution is to divide and conquer.
I set aside a portion of treats for our enjoyment (divide) and then once the ghouls and goblins start knocking on our doors, I pay a visit to the neighbors with my plate of treats (conquer) for some reverse trick or treating. It works brilliantly. By the end of the evening the candy bowl is empty and the homemade treats have been distributed. It’s a total win/win situation.
You don’t need any special reason to whoop it up, so what are you waiting for? Go make some whoopie! (Really, did you think I wouldn’t go there?)
BAH Note: My cakes baked up craggy, puffed and rounded, without a lot of spread. They reminded me of the Weebles I had as a kid. They would weeble and wobble but wouldn’t fall down. I would have preferred a thinner, wider cake so that I got a better frosting to cake ratio. My yield, using a small ice cream disher to portion out the dough, was 40 cakes or 20 sandwiches.
- 1 2/3 cup all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons butter at room temperature
- 4 tablespoons vegetable shortening
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
Heat your oven to 375 degrees and line sheet pans with parchment paper.
Whisk together the four, cocoa, baking soda, and salt in a medium bowl and set aside.
In the workbowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, and sugar on low until just combined. Raise the speed to medium and beat for 3 minutes. Add the egg and vanilla and beat for two minutes more, scraping down the sides as necessary. Add the flour mixture and milk, in two additions, and mix until combined.
Using a small ice cream disher, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cake. Bake for 10 minutes or until the top of the cakes spring back when gently pressed.
Cool on the baking sheet for five minutes then transfer them to a rack to cool completely before filling.
Whoopie Pie Peanut Butter Filling
Adapted from Pretty.Good.Food.
BAH Note: I used Abby Dodge’s method of adding marshmallow fluff to buttercream frosting for the filling. If you don’t have any marshmallow fluff, increase the amount of peanut butter by 1/4 cup.
- 1/4 cup marshmallow fluff
- 1/2 cup peanut butter
- 3/4 cup butter, at room temperature
- 3/4 cup confectioner’s sugar
- 1/2 teaspoon salt
In the workbowl of a stand mixer fitted with a paddle attachment, beat the marshmallow, peanut butter, and butter until creamy. Reduce the speed to low, add the powdered sugar and salt, and mix until combined. Increase the speed to medium and mix until the filling is light and fluffy, about 4 minutes.
Spread the filling on the flat side of a cooled cake. Top with a second cake and enjoy. Should you have any leftovers, store them in an airtight container.