Original Authentic Whoopie Pies

 

Also featured on the popular site ONE FOR THE TABLE - One for the Table - Whoopie Pies

I'll always love the original Chocolate Whoopie Pie, but you can find countless versions on the web for Pumpkin, Ginger, Red Velvet, Lemon, Banana, and many more creative Whoopie Pies.  The next time you're in the mood for a cupcake, give this "cousin" a try - you'll be glad you did. This recipe uses a traditional filling recipe, but lately I have been using Swiss Meringue Buttercream and I think it's much better.  

 

Whoopie Pies

(makes 8 generously filled pies) 

Download Whoopie Pies Recipe 

  

  

  

 

 

Cakes

 

2 ¼  cups all-purpose flour  

1/2 cup Dutch-processed cocoa powder  

1 teaspoon baking soda  

½ teaspoon baking powder

1 teaspoon instant espresso powder

1/2 teaspoon table salt  

1 cup packed light brown sugar  

1 stick unsalted butter, softened but still cool 

1 large egg , at room temperature 

1 teaspoon vanilla extract  

1 cup buttermilk

 

 

Filling

 

1 ½ sticks unsalted butter, softened but still cool 

1 ½ cups confectioners' sugar  

1 ½ teaspoons vanilla extract  

1/8 teaspoon table salt  

5-8 heaping spoonfuls of Marshmallow Fluff *

(*if you can’t find it, order it here - http://www.marshmallowfluff.com/pages/order1.shtml)

 

 

 For the cakes:

 

1.    Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

 

2.    With stand mixer on medium speed, beat sugar and butter in large bowl until fluffy, 3- 4 minutes. Beat in egg until incorporated, scraping sides of bowl as need with rubber spatula, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter a stir to incorporate and remaining dry ingredients.

 

3.    Using 1/4 measure or #16 ice cream scoop, scoop 8 mounds of batter onto each baking sheet, spacing mounds about 2 ½” inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheets, at least 1 hour.

 

For the Filling:

 

1.    With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in 5 heaping spoonfuls Fluff (about 1 generous cup)until incorporated, about 1-2 minute. Add one or more spoonfuls if necessary for desired consistency and sweetness.

 

2.    Using a #16 ice cream scoop, dollop about ¼ of cup filling on center of flat side of 8 cakes. Top with flat side of remaining 8 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be stored in airtight container for up to 3 days.) 

 

  

 

 

 

 

Comments

[Dave]

I KNEW I should have used butter instead of shortening. Also, I used egg whites instead of fluff, which, while certainly increasing the risk of salmonella, produces a really lovely texture.

[James]

Hi Dave! Shortening seems to be the most common ingredient in most of the recipes that I have found. I just can't bring myself to use it, although I occasionally put in my pie crust. Great idea to use an egg white buttercream - I'll try that on my next batch. I think I'm just attached to the Fluff for sentimental reasons :)

[nicole]

making these right now! it's a snow day!

[Penny]

They look exactly as I remember !!! Thanks so much for the Fluff connection.... they don't have it here anywhere

[james]

I made these for a friend's party and decided to use Swiss Meringue Vanilla Buttercream and I have to say it's my new favorite. Sadly - I may have to give up the fluff filling :)