Carla adds a creative touch to her Monster Whoopie Pies!
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 stick unsalted butter (at room temperature)
1 cup sugar
1 large egg
1 cup whole milk
1 stick unsalted butter (softened)
2 cups powdered sugar
1 vanilla bean (scraped)
1 cup mascarpone (soft)
1/2 cup white chocolate (melted)
1 package candy eyeballs (1 ounce)
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
For the Cakes: In a medium bowl, add the flour, cocoa, baking soda, and salt and whisk to combine.
In the bowl of a stand mixer, cream the butter and sugar at high speed until fluffy, about 4 minutes. Add the egg and beat at medium speed until incorporated. Turn the speed to low, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
Using a spoon or an ice cream scoop, drop 2 tablespoons of batter onto each baking sheet, leaving 2-inches between each cake. Bake until firm to the touch, about 8-10 minutes. Let cool on the baking sheets for 5 minutes, and transfer to baking racks to cool completely.
For the Filling: In the bowl of a stand mixer, beat the butter and powdered sugar at low speed until combined. Increase the speed to high and beat until fluffy, about 5 minutes. Add the vanilla bean pulp and discard or save bean for another use. Add mascarpone and mix at low speed until blended, about 1 minute. Slowly mix in the cooled melted white chocolate.
To Assemble: Fill a pastry bag with the filling and pipe on the flat side of half the cakes. Top with the remaining cakes, flat sides towards the filling.
To Decorate: In the front of each whoopie pie, place a small amount of filling and top with candy eyeballs.
Tip: Use piping bags or zip-top bags to easily and cleanly pipe the cake batter onto the baking sheet.