I have never made Whoopie Pies before. They are very popular in New England and a favorite of my youngest boy so I figured it was about time I got down to making a batch.

What took me so long???

Whoopie Pies are so easy to make and so delicious. This recipe makes minis, unlike the hamburger sized versions that are all the rage in Maine.

I can’t say that Whoopie Pies are health food, but replacing butter for the traditional shortening in both the chocolate cake and the filling seems like it should be better for you. And you know what? The happy feeling you get when eating them is definitely something that is good for you. :)

Whoopie Pies

Ingredients:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
8 tablespoons unsalted butter, softened
1 cup sugar
1 large egg, at room temperature
Marshmallow Filling (recipe follows)

Directions:

1. Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper.

2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. In a separate small bowl, stir together buttermilk and vanilla.

3. In a large bowl with an electric mixer beat together butter and sugar at medium-high speed until mixture is pale and fluffy, about 3-4 minutes.

4. Add egg to butter mixture, beating until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. (Scrape down side of bowl after each flour addition.) Mix until smooth.

5. Spoon 1 tablespoon mounds of batter onto prepared cookie sheets.

6. Bake until tops are puffed and cookies spring back when touched, 8-10 minutes. Transfer to a rack to cool completely.

7. To assemble the pies, spread a generous teaspoonful of filling on flat side of half of the cookies and top with remaining cookies.

8. Store whoopie pies in an airtight container. They can also be wrapped and frozen for up to 2 months. Bring frozen Whoopie Pies to room temperature before serving.

Makes 30

Marshmallow Filling

Ingredients:

8 tablespoons unsalted butter, softened
1 1/4 cups confectioners’ sugar
2 cups marshmallow creme such as Marshmallow Fluff
1 teaspoon vanilla extract

Directions:

1. Beat together all ingredients in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Recipes from Petite Sweets: Bite-size Desserts to Satisfy Every Sweet Tooth by Beatrice Ojakangas


‘Don’t Come Crying To Me’ has one of the best song lines out there. Better get her a whoopie pie STAT!

“Her personality
Is thinner than her waist”

Check out Positronik on Facebook. You can buy the music on Bandcamp.

Cheers!