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Receta Classic Chocolate Whoopie Pies With Marshmallow Crème Filling ~ December Daring Bakers' Challenge

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Classic Chocolate Whoopie Pies With Marshmallow Crème Filling ~ December Daring Bakers' Challenge
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Ingredientes

  • 1/2 cup (120 ml) (4 oz)
  • (115 gm) butter
  • 1 cup (240 ml) (7 oz) (200
  • gm) brown sugar, firmly packed
  • 1 teaspoon (5 ml) (5 gm)
  • espresso coffee powder, optional
  • 1 teaspoon (5 ml) (5 gm)
  • baking powder
  • 1/2 teaspoon (3 gm) baking
  • soda
  • 3/4 teaspoon (4½ gm) salt
  • 1 teaspoon (5 ml) vanilla
  • extract
  • 1/2 cup (120 ml) (1½ oz)
  • (45 gm) Dutch-process cocoa, sifted
  • 2 1/3 cups (560 ml) (10
  • oz) (285 gm) unbleached all-purpose (plain) flour
  • Preheat oven to moderate
  • 350°F/180°C/gas mark 4. Lightly grease (or line with parchment) two baking
  • sheets.
  • In a large mixing bowl,
  • beat together the butter, brown sugar, espresso coffee powder (if using),
  • baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again
  • beating till smooth.
  • Add the cocoa, stirring to
  • combine.
  • Add the flour to the
  • batter alternately with the milk, beating till smooth. Scrape down the sides
  • and bottom of the bowl, and beat again briefly to soften and combine any chunky
  • scrapings.
  • Drop the dough by the
  • 1/4-cupful (60 ml) onto the prepared baking sheets, leaving plenty of room
  • between the cakes; they'll spread. A muffin scoop works well here.
  • Bake the cakes in a
  • preheated moderate oven for 15 to 16 minutes, till they're set and firm to the
  • touch. Remove them from the oven, and cool on the pans. While still lukewarm,
  • use a spatula to separate them from the pan or parchment; then allow to cool
  • completely.
  • For the Marshmallow Crème
  • Filling
  • 1 cup (240 ml) (6 oz) (175
  • gm) vegetable shortening
  • 1 cup (240 ml) (7 oz) (4½
  • oz) (125 gm) confectioners' sugar or glazing sugar
  • 1-1/3 cups (320 ml) (4 oz)
  • (115 gm) Marshmallow Fluff or marshmallow crème (recipe given below to make it
  • at home)
  • ¼ teaspoon (1½ gm) salt
  • dissolved in 1 tablespoon (15 ml) water
  • 1½ teaspoons vanilla
  • extract
  • Beat together the shortening, confectioners' sugar, and marshmallow until well

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 700g
Calories 526  
Calories from Fat 77 15%
Total Fat 8.6g 11%
Saturated Fat 2.94g 12%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 6731mg 280%
Potassium 1360mg 39%
Total Carbs 95.3g 25%
Dietary Fiber 15.5g 52%
Sugars 27.45g 18%
Protein 15.8g 25%
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