Vegan Whoopie Pies with Marshmallow Matcha Filling

Decadent Chocolate Cake Filled with Rich Marshmallow Matcha Filling

Ingredients

Chocolate Cake

2 cups all purpose flour

½ cup Cacao powder

1 teaspoon Baking soda

¼ teaspoon Salt

1 cup Brown sugar

½ cup Soy milk

1 tablespoon vinegar

½ cup Vegan butter (Country Crock Vegan Butter Sticks) room temperature

1 teaspoon Vanilla extract

½ cup Hot water*

Marshmallow Matcha filling

½ cup Vegan Butter (Country Crock vegan butter Sticks) room temperature

1 cup powdered sugar, sifted

2 teaspoon Matcha powder, sifted

2 cups Vegan Marshmallow Fluff**

Notes

*½ cup of water heated on the stove top or in the microwave, just before a simmer

**Link to my Vegan Marshmallow Fluff Recipe: https://www.surfandsalt.org/post/vegan-marshmallow-fluff

Procedures

Marshmallow Matcha Filling

In the bowl of a stand mixer or in a large bowl, add ½ cup butter and mix until light and fluffy. Add the sifted powdered sugar and matcha powder to the bowl and turn the mixer to slow speed. Once the powdered sugar and matcha are fully incorporated, add the Vegan Marshmallow Fluff to the bowl and mix on medium speed until well combined. Place the Marshmallow Matcha Filling into a piping bag or large ziplock bag and place into the fridge to chill while you make the Chocolate Cakes.

Chocolate Cakes

Preheat the oven to 375 and line a large baking sheet with parchment paper and set aside. In a large Mixing bowl, sift in the flour, cacao powder, baking soda and salt. Using a whisk, mix the dry ingredients together until well incorporated.

In a cup or small bowl combine the soy milk and vinegar and set aside. In a medium sized bowl, add the vegan butter and using a whisk, cream the butter until light and fluffy. Add the brown sugar and cream together. Add the vanilla extract and the soy milk and vinegar mixture. Whisk together until combined (the butter might separate from the other liquids, but that's okay). Add the wet ingredients and the ½ cup of hot water to the dry ingredients and fold together until a smooth batter is acquired.

Pour the batter into a ziplock bag or piping bag. Then over a bowl, make a cut about ½ inch away from the corner of the bag. Pipe out circles of batter onto the lined baking sheet that are about 1 ½ inch in diameter. Leave about an inch of space between each blob of batter. Two baking sheets might be needed depending on the size of your baking sheets.

Once all the batter is all used, place the baking sheet into the oven. Bake for about 10 minutes or until a toothpick comes out dry when inserted into the center of a cake. Remove the baking sheets from the oven when the cakes are fully cooked and place on a cooling rack to cool.

Assembling

Once the cakes are completely cooled, it's time to assemble the Whoopie Pies. Remove the Marshmallow Matcha Filling from the fridge. Flip half of the cakes upside down to reveal the smooth flat bottom of the cake. Over a bowl, make a cut about ½ inch away from the corner of the Marshmallow Matcha Filling bag.

Pipe about a tablespoon worth of Marshmallow Matcha Filling onto the center of each of the flipped over cakes. Place the other cakes that don’t have filling on them flat side down on top of the filling to create a whoopie pie. Repeat with all the cake. Chill before serving (the filling tends to melt fast in hotter temperatures). Keep in the fridge to preserve and best enjoy within the next couple of days.