"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne


Whoopie Pies

Published by: Kathy

  • Jul
  • 14

I have seen a lot of hype recently about the “Whoopie Pie”.

They are showing up in a wide variety of flavors and sizes.  A Whoopie Pie is just like eating the top of a cupcake, filled with a fluffy marshmallow butter cream.  The legend of Whoopie Pies is that they evolved from little individual cakes that mothers would make their children, using leftover chocolate cake batter and frosting…The kids would like them so much, they would shout, “whoopie!”.  I’ll buy that!

On TV, I saw Bobby Flay  challenge someone to a Whoopie Pie throwdown.  Then, in the Parade section of the Sunday paper, there was a picture with a recipe that immediately caught my eye.  It was a sign…I must make Whoopie Pies!  My grandson, Andrew, enjoys dabling in the kitchen, and I was sure this would be something he would want to make with me…WRONG!  Ok, so he wasn’t interested in baking…I’m guessing he thinks baking  is not manly enough for him.  But, that didn’t deter me!  I would bake Whoopie Pies solo.  (More for me, Andrew!)   After researching the internet for different recipes, I did not use the recipe from the newspaper.  Instead, I found one that called for buttermilk, which I just happened to have on hand.  Also, the recipe I used, called for butter in the filling instead of shortening…Sounded good to me!

My pies weren’t as aesthetically pleasing as I would have liked, but they were deeelicious!  The Virgo in me was looking for perfect  360˚ circles.  What I got instead, was a mishmash of  shapes…Like snowflakes, no two were alike!  I made some large ones and some small ones.  My husband ate one of each (and yelled, “whoopie!”…No, seriously, it was more like a hum and went, “Mmmmmmm!”) and said  the smaller ones had a better flavor.  For the larger cakes, I used an ice cream scoop.  I took the time to flatten the scoops of batter with a knife.  They looked pretty good.  The smaller cakes were made using a cookie scoop.  (1 Tbsp.)  I did not flatten the scoops and they did not spread, during the baking process, as I had hoped.  This made for a dome-shaped Whoopie Pie, instead of a flatter, more cookie-like shape.  I will definitely flatten the batter balls the next time I make them.

Helpful Hints:

  • Lightly flatten scoops of batter, prior to baking them.  This way they won’t be so thick and will look more like a cookie.


Whoopie Pies


  • 2  c. all-purpose
  • 1/2  c . unsweetened cocoa powder
  • 1 1/4  tsp. baking soda
  • 1  tsp. salt
  • 1  c.  buttermilk (shake well before you pour it out)
  • 1  tsp. vanilla
  • 1  stick unsalted butter, softened
  • 1  c. packed dark brown sugar
  • 1  lg. egg


  •  1  stick  unsalted butter, softened
  • 1 1/4  c. confectioners sugar
  • 1  c. marshmallow cream
  • 1  Tbsp. vanilla

To make the cakes:  Preheat oven to 350˚.  Whisk together flour, cocoa, baking soda and salt in a bowl until combined.  Stir together buttermilk and vanilla in a small bowl.  Beat together butter and brown sugar, in a large bowl with an electric mixer, at medium-high speed, until pale and fluffy (about 3 minutes).  Add the egg and beat until combined well.  Reduce the speed to low and alternately mix in the flour mixture and buttermilk.  Scrape down the sides of the bowl occasionally and mix until smooth.

Spoon batter in desired sizes, using  either an ice cream or cookie scoop, 2 inches apart onto baking sheets lined with parchment or silpat liners.  Bake larger cookies for 11-13 minutes and smaller cookies 9-10 minutes.  Tops will be puffed and cakes will spring back when touched.  Transfer with a spatula to a rack to cool.

To make the filling:  Beat together butter, confectioners sugar, marshmallow and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:  Spread filling between the flat sides of two pies; repeat.

Makes 8-10 large Whoopie Pies, or 20-24 small ones.  Store in airtight container at room temperature.

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