Whoopie pies are a New England tradition\u2014two soft, tender chocolate cakes sandwiching a cloud of fluffy, marshmallowy vanilla cream. They’re not quite cookies and not quite cakes, but whatever they are, they’re absolutely delicious. The story goes that Amish women would put these treats in lunchboxes, and when children found them, they’d shout “Whoopie!” Whatever the origin, one bite explains why they’ve endured. <\/p>\n\n\n\n
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This authentic recipe delivers perfectly domed chocolate cakes with a tender crumb and a light-as-air filling that’s pure vanilla bliss. Whoopie pies are fun to make, even more fun to eat, and guaranteed to disappear fast.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
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For the Chocolate Whoopie Cakes (makes about 12-15 sandwich pies):<\/strong><\/p>\n\n\n\n
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2 cups (250g) all-purpose flour<\/li>\n\n\n\n
\u00be cup (65g) Dutch-process cocoa powder<\/li>\n\n\n\n
1 \u00bd teaspoons baking soda<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
\u00bd cup (1 stick \/ 113g) unsalted butter, softened<\/li>\n\n\n\n
\u00bd cup (100g) packed light brown sugar<\/li>\n\n\n\n
\u00bc cup (50g) granulated sugar<\/li>\n\n\n\n
1 large egg, room temperature<\/li>\n\n\n\n
1 teaspoon vanilla extract<\/li>\n\n\n\n
1 cup (240ml) buttermilk, room temperature<\/li>\n<\/ul>\n\n\n\n
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For the Fluffy Vanilla Filling:<\/strong><\/p>\n\n\n\n
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\u00bd cup (1 stick \/ 113g) unsalted butter, softened<\/li>\n\n\n\n
\u00bd cup (100g) vegetable shortening (like Crisco)<\/li>\n\n\n\n
1 \u00bd cups (210g) marshmallow fluff (about one 7-oz jar)<\/li>\n\n\n\n
2 teaspoons vanilla extract<\/li>\n\n\n\n
Pinch of salt<\/li>\n<\/ul>\n\n\n\n
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Instructions<\/h2>\n\n\n\n
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1. Prep and Preheat:<\/strong> Preheat your oven to 375\u00b0F (190\u00b0C). Line baking sheets with parchment paper.<\/p>\n\n\n\n
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2. Whisk Dry Ingredients:<\/strong> In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.<\/p>\n\n\n\n
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3. Cream Butter and Sugars:<\/strong> In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.<\/p>\n\n\n\n
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4. Add Egg and Vanilla:<\/strong> Add the egg and vanilla extract, beating until well combined and smooth.<\/p>\n\n\n\n
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5. Alternate Dry and Buttermilk:<\/strong> With the mixer on low speed, add about one-third of the flour mixture, then half the buttermilk, mixing until just combined. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Mix just until combined\u2014do not overmix. The batter will be thick.<\/p>\n\n\n\n
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6. Pipe the Cakes:<\/strong> Transfer the batter to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped). Pipe 2-inch circles onto the prepared baking sheets, spacing about 2 inches apart. Alternatively, use a cookie scoop to drop rounded tablespoons of batter.<\/p>\n\n\n\n
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7. Bake:<\/strong> Bake for 8-10 minutes, until the cakes are set and spring back when lightly touched. They should be slightly domed. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.<\/p>\n\n\n\n
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8. Make the Filling:<\/strong> In a large bowl, beat the softened butter and shortening together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Add the marshmallow fluff, vanilla, and salt, and beat until well combined and smooth. The filling should be fluffy and spreadable.<\/p>\n\n\n\n
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9. Chill the Filling (Optional):<\/strong> For easier handling, refrigerate the filling for 15-20 minutes until slightly firm but still spreadable.<\/p>\n\n\n\n
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10. Assemble the Whoopie Pies:<\/strong> Pair the cooled cakes by size, matching similar-sized tops and bottoms. Spread or pipe a generous amount of filling onto the flat side of one cake. Top with the matching cake, pressing gently so the filling spreads to the edges.<\/p>\n\n\n\n
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11. Serve or Store:<\/strong> Serve immediately, or refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.<\/p>\n\n\n\n
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Pro-Tips for Whoopie Pie Perfection<\/h2>\n\n\n\n
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Don’t Overmix the Batter:<\/strong> Overmixing develops gluten and makes the cakes tough. Mix just until combined. <\/li>\n\n\n\n
Pipe Uniform Circles:<\/strong> Using a piping bag ensures evenly sized cakes that will match up nicely for sandwiching. <\/li>\n\n\n\n
Cool Completely:<\/strong> Warm cakes will melt the filling. Make sure they’re completely cool before assembling. <\/li>\n\n\n\n
Room Temperature Ingredients:<\/strong> Cold butter won’t cream properly; cold buttermilk can curdle the batter. Let everything warm up first. <\/li>\n\n\n\n
Dutch-Process Cocoa:<\/strong> Its deeper, richer flavor makes a noticeable difference. <\/li>\n\n\n\n
Fluffy Filling:<\/strong> Beat the filling well to incorporate air\u2014it should be light and fluffy, not dense. <\/li>\n\n\n\n
Chill for Clean Assembly:<\/strong> Slightly chilled filling is easier to pipe without making a mess. <\/li>\n\n\n\n
Customize:<\/strong> Try pumpkin whoopie pies with cream cheese filling, red velvet, or add chocolate chips to the batter. <\/li>\n<\/ul>\n\n\n\n
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These Classic Whoopie Pies are soft, cakey, and absolutely delicious.<\/p>\n<\/blockquote>\n\n\n\n<\/figure>\n\n\n\n
Soft, cake-like chocolate cookies sandwiching a fluffy, marshmallowy vanilla cream filling\u2014whoopie pies are pure nostalgic bliss.<\/p>\n","protected":false},"author":1,"featured_media":2822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[1177,1178,1179,1176,1175],"class_list":["post-2002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-desserts","tag-chocolate-whoopie-pies","tag-marshmallow-filling","tag-new-england-dessert","tag-whoopie-pie-recipe","tag-whoopie-pies"],"yoast_head":"\n
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