Summary
| Prep Time | 20 mins |
| Cook Time | 24 mins |
| Total Time | 44 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 125 g butter, soft
- 1 egg (s)
- 150 grams sugar
- 250 g flour
- 50 g cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon ¼ salt
- 100 ml milk
- 50 g natural yourt
For the filling:
- 125 g butter, soft
- 80 g powdered suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 150 g marshmallow cream (Marshmallow Fluff)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 175°C (350°F). Line 2 baking sheets with parchment paper. Mix all dough ingredients together. Using 2 tablespoons, distribute approximately 20 portions of dough on the trays, spacing them roughly 1-2 cm apart. Bake each tray individually for 12 minutes until the cakes are set. Remove from oven and cool the cakes on the tray for 2-3 minutes.
- For the filling, whisk all filling ingredients together and refrigerate until well chilled. Transfer the filling to a piping bag and pipe onto the underside of half of the cooled cakes. Top each with a remaining cake half to form sandwich cookies.
- Decorate the sides of the whoopies with sugar pearls or chocolate shavings, if desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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