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A beloved New England classic, these Whoopie Pies feature tender, cake-like chocolate cookies sandwiching a light, fluffy marshmallow cream filling. A nostalgic and delightful treat perfect for any occasion.
For 12 servings
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. This prevents the cakes from sticking and ensures even baking.
In a medium bowl, whisk together the dry ingredients for the cakes: all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk the packed light brown sugar, buttermilk, vegetable oil, egg, and 1 teaspoon of vanilla extract until smooth and well combined.
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed with an electric mixer or by hand with a spatula until just combined. Do not overmix; a few small lumps are okay.
Using a 2-tablespoon cookie scoop or two spoons, drop mounds of batter onto the prepared baking sheets, about 2 inches apart. This should yield about 24 cake halves.
Bake for 10-12 minutes, or until the tops are set and spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for a non-melty filling.
While the cakes cool, prepare the filling. In a large bowl using an electric mixer, beat the vegetable shortening and softened unsalted butter on medium-high speed until light and fluffy, about 3 minutes.
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A beloved New England classic, these Whoopie Pies feature tender, cake-like chocolate cookies sandwiching a light, fluffy marshmallow cream filling. A nostalgic and delightful treat perfect for any occasion.
This new_england recipe takes 75 minutes to prepare and yields 12 servings. At 446.45 calories per serving with 4.27g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Add the sifted powdered sugar, marshmallow fluff, and the remaining 1 teaspoon of vanilla extract to the butter mixture. Beat on low speed until combined, then increase to medium-high and beat for another 2-3 minutes until the filling is very smooth and airy. If it's too stiff, beat in the heavy cream, one teaspoon at a time, until you reach a thick, spreadable consistency.
Once the cakes are completely cool, pair them up by size. Pipe or spread a generous amount of filling onto the flat side of one cake half. Gently press another cake half on top, flat side down, to create a sandwich. Repeat with the remaining cakes and filling.
For the best texture and flavor, individually wrap the assembled whoopie pies in plastic wrap and chill in the refrigerator for at least 30 minutes before serving. This allows the cakes to soften and the flavors to meld.
Pumpkin Whoopie Pies: Replace the chocolate cake with a spiced pumpkin cake and use a cream cheese filling for a seasonal twist.
Peanut Butter Filling: Substitute half of the vegetable shortening with creamy peanut butter for a delicious chocolate-peanut butter combination.
Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the filling for a refreshing mint-chocolate flavor.
Red Velvet: Use a red velvet cake recipe for the cookies and fill with a classic cream cheese frosting.
The combination of cocoa and sugar can provide a temporary boost in mood. Cocoa contains compounds that may trigger the release of endorphins, the body's natural feel-good chemicals.
As a treat high in carbohydrates and sugar, a whoopie pie can provide a quick burst of energy, which can be useful before a physical activity or to combat a mid-afternoon slump.
A single homemade whoopie pie from this recipe contains approximately 450-500 calories, depending on the exact size and amount of filling used.
Whoopie pies are a dessert and should be considered an indulgent treat. They are high in sugar, fat, and calories and do not offer significant nutritional benefits. Enjoy them in moderation as part of a balanced diet.
This can happen for a few reasons: the batter might have been overmixed, the baking soda could be old and inactive, or the oven temperature might be too low. Also, ensure your butter and shortening for the cakes (if using) are not overly soft or melted.
Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Store them in a single layer in an airtight container in the refrigerator for up to 4 days. The chilling helps the filling set and keeps them fresh.
Yes, they freeze very well. Wrap each pie individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.