We have already left behind the race to unbuckle our seat belt binge after binge, but it is still good to have new ideas to surprise visitors or get friends. In addition, now we spend more time at home and the cold, contrary to what happens with the heat, encourages us to get tangled up in the kitchen and turn everything upside down.
Today’s recipe is one of those that departs from the established dogmas of Iberian pastry: whoopie pies. A hybrid between biscuit and brownie that children love because of how delicious they are and how much they will fill with chocolate when they are prepared. They are very easy to do and allow all the combinations that one wants. Same as the brownie -that old story of that pastry chef who forgot to put yeast on his cake-, the story of this cake is just as unique: it was created by Pennsylvania Amish women who popularized it among all their diners.
It was still the classic chocolate cake but filled with one of the most used ingredients in American confectionery at the end of the 19th and 20th centuries; marshmallows – also known as clouds or marshmallows-, it took on the appearance of a hamburger. Name? It was put by the consumers of the time, who every time they saw one in their lunch box they exclaimed “Whoopie!”.
It is curious the impact that marshmallows had at the time. In the 30s it was the most consumed sweet; so much so that in the cookbooks of the time not a single dessert is conceived without them (that’s why I am not surprised at the popularity that the whoopie pies).
They are fluffy, chocolaty and, at the same time, creamy. Well escorted by a hot chocolate it can be the ultimate snack or breakfast. On this occasion, although we have been faithful to the original recipe of the dough, we have changed the marshmallow filling for a classic icing sugar and cream cheese frosting, creamier and less cloying.
If you have a food processor, don’t blink.
For the mass
- 250 g of wheat flour
- 60 g of pure cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 200g sugar
- 120g butter
- 1 egg
- 1 teaspoon vanilla extract
- 250 ml milk
For the frosting
- 195 g very cold cream
- 150 g cream cheese
- 75 g icing sugar
Heat the oven to 180 degrees and put parchment paper on a cookie sheet.
Mix the flour, cocoa powder, baking soda, and salt. Reserve.
In a mixer, beat the butter and sugar until everything is well combined. Add the egg and vanilla. Beat until smooth and homogeneous. Add the milk little by little. (It can be cut, but when the dry ingredients are added, it will all come together.)
Slowly incorporate the dry ingredients. Mix until well blended.
Put the mixture in a pastry bag and put portions of dough on the tray with paper, leaving a certain separation between them. Better than on that missing because when baked they will double in size. Bake at 180º for 10-12 minutes or until a toothpick inserted in the center comes out clean.
For the frosting: whip the cream very cold: it is even advisable to put the cream and the bowl where it is going to whip in the freezer. Reserve. Beat and mix the cream cheese with 75 g of icing sugar. Integrate the cream little by little and with enveloping movements. Fill the cupcakes when they are cold and serve.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef’s Ombudsman by sending an email to [email protected]
Eddie is an Australian news reporter with over 9 years in the industry and has published on Forbes and tech crunch.