Mini whoopie pies are a delightful treat that blends the softness of cake with the fun of a handheld dessert. These bite-sized chocolate cakes are filled with a fluffy marshmallow meringue, making them both indulgent and light. Perfect for special occasions or a sweet snack, they’re easy to make and even easier to enjoy. Whether you’re serving them at a party or just treating yourself, these mini whoopie pies are sure to be a hit.
Mini Whoopie Pie Recipe
4
servings45
minutes5
minutes300
kcal1
hour50
minutesKeep the screen of your device on
Ingredients
- For the cakes:
90 g 3/4 cup all-purpose unbleached flour
115 g 4 oz dark chocolate, chopped
7.5 g 1 2/5 tbsp cocoa powder
2 2 eggs
60 g 1/2 cup icing sugar
5 g 1 tsp baking powder
85 g 3/8 cup unsalted butter
1 g 1/6 tsp salt
- For the meringue:
75 g 3/8 cup sugar
60 g 1/4 cup water
1 1 egg white
1 g 1/4 tsp vanilla extract
Equipment
Heatproof bowl- Double boiler
- Electric mixer
- Measuring cups (US)
- Baking sheet
- Parchment paper
- Piping bag
- Wire cooling rack
- Saucepan
- Sieve
- Spoon
- Mixing bowls
- Whisk
- Spatula
Directions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Prepare the Cake Batter:
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a heatproof bowl, melt the dark chocolate and butter together over a pot of simmering water, or in the microwave in short bursts. Stir until smooth.
- In another bowl, beat the icing sugar and eggs together until light and fluffy. Gradually add the melted chocolate mixture and mix until well combined.
- Fold in the dry ingredients until just combined.
- Bake the Cakes:
- Using a spoon or piping bag, drop small mounds of batter onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake for about 8-10 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
- Let the cakes cool completely on a wire rack.
- Prepare the Meringue Filling:
- In a small saucepan, combine the sugar and water, and bring to a boil. Cook until the syrup reaches 115°C (240°F) on a candy thermometer.
- In a clean bowl, beat the egg white until soft peaks form. Slowly pour the hot syrup into the egg white while continuing to beat. Add the vanilla extract and continue to beat until the meringue is thick and glossy.
- Assemble the Whoopie Pies:
- Once the cakes are completely cooled, spread or pipe the meringue filling onto the flat side of half of the cakes. Top with the remaining cakes, pressing gently to create sandwiches.
Can I make the filling ahead of time?
Yes, you can prepare the meringue filling in advance and store it in the refrigerator for up to 24 hours. Bring it to room temperature before assembling the pies.
How should I store mini whoopie pies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, but allow them to come to room temperature before serving for the best texture.
Can I freeze whoopie pies?
Yes, you can freeze the assembled whoopie pies. Wrap them individually in plastic wrap and place them in an airtight container. Thaw at room temperature before eating.
What variations can I try?
You can experiment with different fillings, such as peanut butter or cream cheese frosting, and even add mix-ins like chocolate chips to the batter for added texture and flavor.
