Whoopie Pies wide display


Whoopie Pies

Brava Chef Erin photo
Brava Chef Erin
99 custom cooks


About this Custom Cook

These whoopie pies are such a fun treat! The egg tray is used to bake off the cakes, then each cake is cut in half and stuffed with marshmallow cream.

Makes 8 whoopie pies



1 1/2 cups all-purpose flour
1/3 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup brown sugar
6 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup coffee or water


1 1/3 cup marshmallow fluff
1 cup vegetable shortening (I like ones that are non-hydrogenated)
1 cup confectioner's sugar
Pinch kosher salt
1 teaspoon vanilla extract


For cakes:

1. Grease Brava egg tray.
2. Select "Whoopie Pies" on screen and begin preheating oven.
3. Sift flour, cocoa powder, baking soda and salt into large bowl. Mix.
4. Add brown sugar, combine.
5. Make well in center of flour mixture. Add vegetable oil, vinegar and vanilla to the well.
6. Pour coffee over entire mix.
7. With wooden spoon, mix all ingredients. Make sure there are no pockets of dry ingredients and minimize clumps in batter.
8. Pour batter into egg tray wells. Each well should be filled up about 90% to the top.
9. When Brava has finished preheating, slide egg tray into top oven shelf. Press green button to begin baking.
10. When baking is completed, let cakes rest in tray for 2 minutes. Then carefully remove them and let them cool on a wire rack.
11. Press green button to begin preheating Brava again.
12. Repeat process with remaining batter.

Make filling:

13. To stand mixer with whisk attachment, add marshmallow fluff, shortening, confectioner's sugar and salt.
14. Combine on low for 2 minutes.
15. Add vanilla extract. Increase speed to medium and whisk for 2 minutes. Scrape down sides of bowl and whisk with spatula.
16. Increase speed to high and whisk for 3 minutes.


17. When cakes are completely cooled, cut in half widthwise very carefully. This is easiest done by using a small sharp knife and cutting the top half off slightly above the exact center. I would suggest piercing the cake with the knife (so that the tip of the knife is in the center of the cake) then move the cake in a clockwise motion while keeping the knife steady.
18. Once cakes are cut in half, smear marshmallow cream on bottom half of each cake and top with the cake tops.
19. Serve.