We shared this recipe in our baking class on Talkshop.live and had So much fun and they are so delicious! They are better the next day...so be sure to REFRIGERATE yours in an airtight container!
What you'll need:
3 cups sugar
1 cup butter
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder (I love Hershey's)
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups whole milk
3 cups shortening
6 cups confectioners' sugar
2 2/3 cups marshmallow topping
2 teaspoons vanilla bean paste OR vanilla extract
2/3 - 3/4 cup whole milk
you can use gel food coloring for the filling if you wish!
bag of Ghiradelli Bittersweet 60% chips or Nestle Semi-Sweet Chips for decorating (optional for drizzling on top!!!)
You will also need a piping bag (or large ziploc bag)
A retractable ice cream scoop(just shy of 1/3 of a cup) OR a 1/3 cup measuring cup
Stand mixer with paddle attachment or hand mixer
2 cookie sheets
Metal and rubber spatulas
Preheat your oven to 350 degrees F, or preheat a convection oven to
325 degrees F.
In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
With a retractable ice cream scoop, scoop out approx 40 circles of batter onto baking sheets lined with parchment. Bake for 12 - 15 minutes, rotating pans in oven and turning them around. You'll know when you lightly press the top and it springs back. Let coo 5 minutes on sheet and move them to a rack to cool.
In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy, billowy consistency. DO NOT add too much milk...add in slowly and see the consistency. You want it to be thick enough to hold together inside the whoopie pie. Using a piping bag with a large round tip or a ziploc bag, pipe along the outer edges and then inside on 20 circles and place remaining circles on top, to make 20 Whoopie Pies. See filling instructions below. You can dip the edges in sprinkles and also swirl melted bittersweet chocolate on the top!
Refrigerate and enjoy the next day (although they are still pretty good the day you make them, but even better the next day!)