Whoopie Pie

I’m going to be honest.  I’m not that crazy about Whoopie Pies.  I’ve had Amish Whoopie Pies, and they’re ok, but not super great (to me).  They always seems to be missing one thing.  Turns out it’s two things: salt and butter.  I found out that traditional Whoopie Pie recipes are made with shortening, both in the cake and the frosting.  Personally, I think that almost everything (in the baking world) is better with salt and butter.  Not in a Paula Dean or Two Fat Ladies (remember them?) kinda way, but in a more subtle way, like a flavor enhancer.  I received a request for an estimate on supplying sweets for a sweet table for a wedding. Below is what I came up with.

Whoopie Pie

Whoopie Pies

  • Servings: 8 regular or 16 mini pies
  • Print


For cakes:

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg

For filling:

  • 1 stick (1/2 cup) unsalted butter, softened (Note:  I did half butter/half cream cheese.  It was a personal preference, but butter only is great too)
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla
  • dash of salt


For cakes:

Preheat oven to 350°F.

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 in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

For filling:

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

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes. (Note:  I used a piping bag)  



One Comment Add yours

  1. faizas7 says:

    I made a ready made mixture of these the other day and they tasted awful but i loved the concept of them! I can’t wait to try these out.. seems like the perfect recipe and they look great!

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