Not that “roughing it” is ever really my style (let’s be real - I camp in a tent in our spare bedroom), but sometimes a girl just needs a day of pure, blissful indulgence (a DOI, if you will). And today was just that. We just got a brand new mini electric heater, which I’ve already assumed as my new beau (Boyfriend doesn’t appreciate my dementor-like ability to suck all the heat from him). I also enjoyed a wonderful massage from a real masseuse (and not just one of Boyfriend’s 1.25 minute one-handed distracted massages while he reads The New Yorker) and as a bonus, I got to smell like lavender all day. I folded laundry while listening to my favorite cheesy girl music from the 90’s (three words - Ace. Of. Base.), caught up on Grey’s Anatomy, and made myself a perfect turkey bacon, egg, and cheese on a perfectly chewy bagel.
For the sake of consistency, I simply had to bake myself something amazing, on par with how perfect my day was. And since whoopie pies are kind of my favorite thing ever, I made my favorite kind - chocolate whoopie pies with mascarpone frosting.
I’ve made these before and nearly peed my pants they tasted so good, but the whoopie pies were not quite perfect - they ended up flat and thin. So I worked a little magic, tweaked the recipe, and … they were good. No, amazing. No, f'ing incredible. No, that doesn’t do them justice. These are “I’ve seen the face of God” good.
They end up tasting a bit like a really, really, really good devil dog. The whoopie pies are fluffy and chocolate-y without being too sweet. The frosting is simply indescribable - and I’m not a frosting person. I prefer a teeny, tiny smidge of frosting on everything else. But on these babies, I want a HONKIN’ DOLLOP of frosting. I love, love, love mascarpone, so it’s no coincidence that I find this frosting spectacularly tasty. It’s wonderfully light, and fluffy, and sweet without rotting your teeth off.
If I haven’t won you over by this point, you are grumpy and in need of a day of indulgence. And so you should make these right now. If I have won you over, you should make these right now. All signs point to bake now.
Chocolate Whoopie Pies with Mascarpone Frosting
Makes ~16 whoopie pies
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup cocoa powder
- ½ cup butter, softened
- 1 cup white sugar
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For Mascarpone Frosting:
- 8 oz. mascarpone cheese
- ¼ cup sugar
- ½ teaspoon vanilla extract
- ⅓ cup heavy whipping cream
- Sift together flour, salt, baking soda, baking powder, and cocoa powder.
- In a large bowl, cream butter and sugar until light-colored and fluffy. Add egg, buttermilk, and vanilla and beat until combined.
- Slowly add dry ingredients, mixing until combined. Scoop into an airtight plastic container and refrigerate for 1-2 hours. (Refrigeration is best if you have time, but you can also cook them immediately and they’ll still be fantastic)
- Preheat oven to 400 degrees.
- Using a medium sized cookie scoop (about 2T), drop 2 inches apart onto well-greased cookie sheets. Bake at 400 degrees for 8-10 minutes (6 for me), or until puffed and cracked on top.
- Allow to cool a couple of minutes on the cookie sheet and then carefully move to a wire rack to finish cooling.
- For the mascarpone filling, cream mascarpone, vanilla, and sugar in a mixer bowl. Add heavy cream and whip on high until stiff.
- Fancy pants approach: Pipe the frosting onto the underside of one whoopie pie, and top with another whoopie pie. Lazy pants approach: If you prefer the fastest route to your mouth, like me, you can simply smear the frosting on with a butter knife. If you manage to not gobble them all down, these can be stored in an airtight container in the fridge.