Today’s recipe is a reader request and it’s a good one! I’ve been getting requests for whoopie pies for quite a while and now that I think about, I have no idea why I’ve been holding out on you. We’ve known each other far too long for me to be keeping this gem all to myself! To make it up to you I dolled up my original recipe adding a vanilla bean mascarpone filling creating a grown-up version of a childhood favorite. Think devil’s food cake sandwiched with a cloud of sweet, fluffy vanilla bean frosting…
I love the cake part of this recipe because while they’re super light, they deliver just the right amount of chocolate you expect in a whoopie pie. It’s also a super easy recipe and I used a one ounce cookie scoop to make sure they all turned out the same size. The most important thing to be aware of when making these is to not over bake them! I should also warn you that they’re so good right out of the oven, it’s hard to keep your hands off of them 😉
Now let’s discuss this filling. The mascarpone works so well here providing a rich creamy filling that doesn’t take over the cake – it makes it even better! Because I wanted it super light and fluffy I folded whipped cream into the mascarpone. A little vanilla bean paste adds another layer of flavor and all those specks floating around are always a good thing. It was so good, I think I “tasted” it till it almost disappeared! If by chance the filling is a little on the loose side when you make it, just pop it in the fridge for a bit. I used a piping bag to fill the whoopie pies, but a spoon works just as well.
All you need now is a glass of milk to wash them down! Have a great weekend guys and happy baking!
- 4 ounces unsalted butter, room temp.
- 1 cup light brown sugar
- 1 egg
- 1 & 1/2 teaspoons vanilla bean paste or vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 and 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 8 ounces mascarpone
- 1 teaspoon vanilla bean paste
- 8 ounces heavy cream
- 1/2 cup powdered sugar
- Preheat oven to 400 degrees.
- Whisk flour, cocoa powder, baking soda and salt together in bowl and set aside.
- Cream butter and sugar till light and fluffy.
- Add egg and vanilla.
- Alternate adding dries with buttermilk starting and ending with dries. Don't over mix the batter.
- Scoop batter onto parchment lined sheet pan using a 1 ounce cookie scoop.
- Bake at 400 degrees for 10-11 minutes.
- Whip heavy cream with powdered sugar till stiff.
- In separate bowl stir vanilla bean paste into mascarpone.
- Gently fold whipped cream into mascarpone mixture to combine.
- Fill cooled cakes with filling - I used a piping bag with tip #824
Most importantly, do not over bake the cakes!
Store unfilled cakes in an airtight container at room temp.
For the filling: make sure to whip heavy cream till stiff otherwise filling will be too loose.
I popped the filling in the fridge for about 20 minutes before I filled the whoopie pies.
Filling is best used right away because of the whipped cream. If you need to, you can put filling in the mixer and whip till it comes together again. Be careful not to over whip.