Whoopie Pie Recipe
Whoopie Pie Recipe
Table of Contents
Whoopie Pie Recipe
Looking for the perfect whoopie pie recipe? These soft, cake like treats filled with a creamy, fluffy center are a nostalgic favorite that everyone loves. This easy to follow recipe yields delicious whoopie pies that are perfect for any occasion whether you’re celebrating a birthday, enjoying a family gathering, or just treating yourself to a sweet dessert. The rich, moist chocolate cakes paired with the vanilla marshmallow filling create a deliciously irresistible dessert that’s sure to become a classic in your baking repertoire.
Description
Whoopie Pie Recipe is an iconic American treat, originating from New England, that combines the best of cake and cookie worlds. This whoopie pie recipe showcases two soft, chocolatey cake like cookies filled with a sweet, fluffy filling made from marshmallow fluff and butter. The result is a dessert that’s both indulgent and comforting.
These whoopie pies are incredibly versatile you can make them with chocolate, pumpkin, or even spice cakes, and fill them with various types of frosting or filling. However, the traditional chocolate whoopie pie, filled with a creamy vanilla filling, remains a classic. The best part? They are surprisingly easy to make. This whoopie pie recipe is perfect for beginners as it doesn’t require any special tools or techniques, but the result is impressive and sure to satisfy any sweet tooth.
This Whoopie Pie Recipe calls for simple pantry ingredients, and the prep time is minimal. You can make these pies for holidays, bake sales, or casual get togethers. Not only are they fun to make, but they also look adorable and taste even better.
The cake batter is light and moist, while the filling is thick and smooth, creating a perfect balance in texture. These whoopie pies can be enjoyed immediately, or you can store them in an airtight container for up to a week though we doubt they’ll last that long.
Ingredients
For the Chocolate Cakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup cocoa powder (unsweetened)
- 1 tsp salt
- 1 cup granulated sugar
- 1 large egg
- ½ cup buttermilk (or regular milk if unavailable)
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- ½ cup hot water
For the Filling:
- 1 cup marshmallow fluff
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven and prepare the baking sheets.
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. - Prepare the dry ingredients.
In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Set aside. - Make the wet mixture.
In a large mixing bowl, combine the sugar, egg, buttermilk, vegetable oil, and vanilla extract. Mix until the ingredients are well combined. - Combine the wet and dry ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. - Add the hot water.
Slowly add the hot water to the batter, stirring gently. The batter will be thin, but this is normal. - Scoop the batter onto the baking sheets.
Using a tablespoon or cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will spread slightly while baking, so don’t make them too large. - Bake the whoopie pies.
Bake for 10-12 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. - Make the filling.
While the cakes are cooling, prepare the filling. In a mixing bowl, beat the marshmallow fluff, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy. This should take about 3-4 minutes of beating on medium high speed. - Assemble the whoopie pies.
Once the cakes are completely cool, spread a generous amount of filling on the flat side of one cake. Top with another cake to form a sandwich. Press down gently to spread the filling evenly. - Serve and enjoy
Once assembled, your whoopie pies are ready to serve. Enjoy immediately, or refrigerate for up to 1 week in an airtight container.
you may like : Chocolate Pie Recipe
Whoopie Pie Recipe
Ingredients
- For the Chocolate Cakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup cocoa powder unsweetened
- 1 tsp salt
- 1 cup granulated sugar
- 1 large egg
- ½ cup buttermilk or regular milk if unavailable
- ½ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup hot water
- For the Filling:
- 1 cup marshmallow fluff
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven and prepare the baking sheets.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Prepare the dry ingredients.
- In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Make the wet mixture.
- In a large mixing bowl, combine the sugar, egg, buttermilk, vegetable oil, and vanilla extract. Mix until the ingredients are well combined.
- Combine the wet and dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the hot water.
- Slowly add the hot water to the batter, stirring gently. The batter will be thin, but this is normal.
- Scoop the batter onto the baking sheets.
- Using a tablespoon or cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. The batter will spread slightly while baking, so don’t make them too large.
- Bake the whoopie pies.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Make the filling.
- While the cakes are cooling, prepare the filling. In a mixing bowl, beat the marshmallow fluff, softened butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and fluffy. This should take about 3-4 minutes of beating on medium-high speed.
- Assemble the whoopie pies.
- Once the cakes are completely cool, spread a generous amount of filling on the flat side of one cake. Top with another cake to form a sandwich. Press down gently to spread the filling evenly.
- Serve and enjoy!
- Once assembled, your whoopie pies are ready to serve! Enjoy immediately, or refrigerate for up to 1 week in an airtight container.
Notes
- Storage: Whoopie pies are best stored in an airtight container at room temperature for up to 1 week. For longer storage, they can be refrigerated for up to 2 weeks.
- Make it your own: Feel free to experiment with different cake flavors! Spice cakes, pumpkin, or even vanilla cakes are wonderful alternatives to the classic chocolate.
- Serving suggestion: Whoopie pies are perfect for sharing at parties, family gatherings, or bake sales. They can be served as a treat or paired with a cup of coffee or milk for an afternoon snack.
