This post was created in partnership with Bob’s Red Mill. All opinions are our own.
It’s beginning to look a lot like autumn. The weather in L.A. is finally cool enough to open the windows and let a fresh breeze flow through our house. The constant low rumbling of the air conditioner which hums all summer long is now replaced with sounds from outside: birds singing, bees buzzing, and distant echos of the high school marching band practicing for their homecoming game. This morning, it was even chilly enough to wear robes for the first time in months. So as we watch the peaches and tomatoes of August magically transform into pumpkins and apples, we tip our hats farewell to summer and pop a cork to this brand new season. You’ll want to break out your finest bubbly for this beauty that we’re sharing today—we certainly did after taking our first bite. Will you please welcome to the stage… Apple Brown Butter Whoopie Pies with Chai Marshmallow Cream. And yes, they are just as dreamy as they sound!
What is a whoopie pie you may ask? Well, it just so happens to be one of the tastiest desserts on the planet: this genius creation is simply made with two soft cake-like cookies sandwiched together with a smooth, creamy filling. Sounds pretty good, right? Well it gets even better! Imagine biting into a sweet cloud. A fluffy apple cloud filled with delicate chai marshmallow cream spiced with cinnamon, vanilla, ginger, cardamom, allspice, and cloves. The middle is light and silky like whipped cream, and the cute apple cookie-cakes are perfectly moist and practically melt in your mouth. If you’re still reading this and not on your way to the store at this very moment to get ingredients, what are you even doing with your life?
We always like to cook and bake with high-quality ingredients, and this year we are thrilled to partner with Bob’s Red Mill to create new recipes throughout the seasons. We had the honor of visiting the Bob’s Red Mill headquarters in Milwaukee, Oregon while we were on our cookbook tour in March, and it was an unforgettable experience to see the sprawling factory and witness countless varieties of grains and nuts being milled and carefully packaged before our eyes—all naturally, without any chemicals or additives in sight. We love all the products that Bob’s makes, like the Organic All-Purpose Baking Flour we used in this recipe, and we admire their values: they believe that to feel well, you must eat well, and a big part of eating well is choosing the best ingredients. So to sum it up: do yourself a favor, pour yourself a fall-inspired cocktail, and start the season off by eating well with these Apple Brown Butter Whoopie Pies with Chai Marshmallow Cream. You’re welcome!
Also, join us on Instagram this Sunday, September 15 at 12pm PST, as we bake these heavenly treats LIVE from our kitchen. Can’t wait to see you all there! BYOM (bring your own milk!)
Apple Brown Butter Whoopie Pies with Chai Marshmallow Cream
Makes 8 to 10
For the apple brown butter cakes:
6 tablespoons (85 g) unsalted butter
1 3/4 cups (425 g) unsweetened applesauce
1 1/2 cups (180 g) all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons (80 g) brown sugar
6 tablespoons (75 g) granulated sugar
1/4 cup (60 ml) neutral vegetable oil such as canola
1 1/2 large eggs (see note)
1/4 cup (60 ml) unfiltered apple juice (also known as apple cider)
For the chai marshmallow cream filling:
1 cup (226 g) unsalted butter at room temperature
7 ounces (198 g) Marshmallow Fluff or other marshmallow spread
1 teaspoon vanilla extract
1 cup (113 g) powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/8 teaspoon salt
To prepare the cakes:
Place the butter in a small saucepan, and set over medium-low heat. Stirring constantly, cook until the butter melts and becomes foamy. Continue stirring until the foam subsides and the solids at the bottom of the pan begin to turn brown. Once they have turned a nutty dark brown color—but not black—immediately pour the butter into a small heatproof bowl to stop the cooking process. Place the bowl of butter in the fridge to cool and solidify, about 45 to 60 minutes.
While the butter is cooling, place the applesauce in a small saucepan. Set the pan over medium-low heat, bring to a simmer, and cook for 15-18 minutes, stirring often, until the applesauce thickens to the consistency of canned pumpkin and reduces to 3/4 cup (213 g). Transfer the thickened applesauce to a heatproof bowl or plate and refrigerate until cool, about 20 minutes.
Place a fine-mesh strainer over a medium bowl. Pour the flour, baking powder, baking soda, salt, and cinnamon into the bowl through the strainer, sifting to remove any lumps. Set aside.
In a large mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar. Using an electric mixer, blend until evenly mixed and sandy-textured. Add the oil and 1 1/2 eggs (see note) and continue to mix until blended. Add the cooled applesauce and blend until smooth. Add half the flour mixture and mix until blended, then add the apple juice and mix to combine. Add the remaining flour and mix just until no dry streaks of flour remain. Cover the bowl and refrigerate for 1 hour.
Preheat oven to 350°F/177°C, and arrange two racks in the center of the oven. Line 2 baking sheets with parchment or silicone baking mats (see note).
Scoop the batter onto the prepared baking sheets to form small cakes, using 3 tablespoons of batter per cake, and leaving 2 inches between each to prevent overcrowding. You will end up with 8 to 10 cakes on each baking sheet. Place both baking sheets in the oven and bake until a toothpick inserted into the center of a cake comes out clean, 15 to 18 minutes. Note that depending on your oven, you may wish to rotate the sheets halfway through to ensure even baking. Let the cakes cool on the sheets for 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.
To make the marshmallow cream filling:
In a mixing bowl, combine the butter and marshmallow cream, and use an electric mixer to beat the mixture until light and fluffy. Add the vanilla, and beat briefly to combine. Place a fine-mesh strainer over the bowl, and pour the powdered sugar, cinnamon, ginger, cardamom, allspice, black pepper, cloves, and salt into the bowl through the strainer, sifting to remove any lumps. Continue to beat until smooth and creamy. Use immediately, or transfer to a sealed container in the fridge for up to 2 days (see note).
To assemble the whoopie pies:
First, ensure that the cakes are completely cool, as even slightly warm cakes will melt the filling. Pick up one cake and hold it flat-side-up in your hand. Spread 2 to 3 tablespoons of filling on the cake, either with a spatula or a piping bag, then top with another cake to make a sandwich. Repeat with the remaining cakes and filling—note that depending on how much marshmallow cream is used per cake, you may have filling left over. Serve immediately, or store at room temperature for up to one day, and enjoy!
— This recipe calls for 1 1/2 large eggs. To measure half an egg, crack the egg into a small container, and whisk with a fork until evenly blended. Then simply pour about half into the mixing bowl, leaving the remaining half to be used for another purpose.
— If you only have one baking sheet, simply bake the cakes in batches. When each batch is done, allow the sheet to cool before scooping the next round of cakes onto it.
— The brown butter and reduced applesauce can both be made up to 2 days in advance and kept in the refrigerator. Allow both to come to room temperature before use.
— The chai marshmallow cream filling can be made up to 2 days in advance, and kept in a sealed container in the refrigerator. Before use, allow it to come to room temperature, and re-beat with an electric mixer to make it fluffy and spreadable.
— When storing the finished cakes, arrange them in a single layer without stacking, as they will stick together.