Description
These Football Whoopie Pies are a fun and festive game-day treat that combines soft cocoa-flavored cake rounds shaped like footballs with a creamy marshmallow filling. Perfect for football parties or any sports gathering, these whoopie pies are easy to make and sure to be a crowd-pleaser.
Ingredients
Scale
Dry Ingredients
- 1 cup All-Purpose Flour (Substitute with gluten-free blend for a gluten-free option)
- 1/2 cup Unsweetened Cocoa Powder (Dutch-processed preferred)
- 1 tsp Espresso Powder (optional)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
Wet Ingredients
- 1/2 cup Unsalted Butter, melted
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg, room temperature
- 1/2 cup Whole Milk (or plant-based milk alternative)
Filling
- 1 cup Marshmallow Fluff (or homemade buttercream)
- 1 cup Powdered Sugar
- 1/2 cup Unsalted Butter, softened (assumed for creaminess)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the whoopie pies evenly.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and kosher salt until well mixed.
- Mix wet ingredients: In another bowl, stir the melted unsalted butter with both granulated and light brown sugars until you achieve a smooth mixture. Add the large egg and mix well to combine.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently to create a smooth, thick batter.
- Prepare baking sheet: Line a baking sheet with parchment paper and place or draw football-shaped templates underneath for piping guidance.
- Pipe batter: Using a piping bag or spoon, pipe the batter into football-shaped rounds on the parchment paper. Each should be roughly uniform in size for even baking.
- Bake: Bake the cakes in the preheated oven for 8-10 minutes, or until they are set and a toothpick inserted comes out clean. Remove from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
- Make filling: In a mixing bowl, cream together the softened unsalted butter, powdered sugar, and marshmallow fluff until light and fluffy to create the filling.
- Assemble whoopie pies: Spread a generous amount of filling onto the flat side of one cooled cake, then sandwich with another cake to create a football-shaped whoopie pie. Repeat with remaining cakes and filling.
Notes
- For a gluten-free option, substitute the all-purpose flour with a suitable gluten-free blend.
- Use Dutch-processed cocoa powder for a richer and smoother chocolate flavor.
- If you don’t have espresso powder, you can omit it without affecting the recipe significantly.
- Ensure baking powder and soda are fresh for the best rise.
- Room temperature eggs improve batter consistency.
- Marshmallow fluff can be substituted with a homemade buttercream frosting if preferred.
- Pipe the batter carefully following the football template to get the perfect shape.
- Allow the cakes to cool completely before assembling to prevent filling from melting.
