Chocolate Marshmallow Whoopie Pies

Two cocoa biscuit discs, soft like a cake and dense like a cookie. The center is a smooth marshmallow cream that contrasts with the dark chocolate bitterness.

• Prep time: 25 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 647
• Protein: 9 g
• Carbs: 105 g
• Fat: 21 g

Ingredients

• 83.3 g Minimum butter sweet ( softened )
• 133.3 g Brown sugar
• 0.7 piece Egg ( room temperature )
• 0.7 tsp Vanilla extract
• 166.7 g Wheat flour ( sifted )
• 40 g Unsweetened cocoa powder ( sifted )
• 0.7 tsp Baking powder
• 0.7 tsp Baking soda
• 0.7 pinch Gray sea salt
• 83.3 ml Whole milk
• 100 g Marshmallow ( cut into pieces )
• 66.7 g Icing sugar ( sifted )

Instructions

1. Cream the butter

   Work the softened butter with the brown sugar until it reaches a smooth ointment texture. The mixture should lighten slightly.

2. Add the egg

   Add the egg and vanilla extract. Whisk vigorously to emulsify the mixture.

3. Mix dry ingredients

   In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt. This is crucial to avoid cocoa lumps.

4. Finish the batter

   Add the dry ingredients alternating with the milk. Start and end with the dry ingredients. The batter should be thick and sticky.

5. Pipe and bake

   Form dough domes on a tray. Bake at 180°C. The biscuit is ready when firm on the edges and springs back under your finger in the center.

6. Fill

   Gently melt marshmallows with a bit of butter. Fold in powdered sugar to stabilize. Spread on a cold biscuit and close like a sandwich.

Chef's tips

• Do not overmix the batter after adding flour, or the biscuit will be tough.
• Let the biscuits cool completely before filling, otherwise the cream will melt.

Storage

Store in an airtight container at room temperature for 3 days or in the fridge if it's hot.