Making Whoopie: Pies, That Is
Thursday, July 30, 2009 
While I stand by my claim that Whoopie Pies are not the next big thing, I am completely willing to admit that they are delicious. While several more exciting recipes have been developed, this one from marshmallowfluff.com is a good starting point--because after all, they say that you should learn the rules before you break them, right? So why not do as CakeSpy buddy Chris and I did and learn the ropes with this fairly traditional recipe, which includes Marshmallow Fluff (a substance which has been connected with the Whoopie Pie since the 1930s, when a cookbook called Yummy Book included a recipe calling for the fluffy stuff), then let your creativity go wild as you discover delicious new variations: pumpkin? Peanut butter chocolate? Strawberry? Or perhaps you could just ogle at all of the flavors available at Wicked Whoopie Pies. It's not just (whoopie) pie in the sky!
Whoopie Pies (recipe adapted from marshmallowfluff.com)
- 1 egg
- 1/3 c. vegetable oil
- 1 c. sugar
- 2 c. unsifted all-purpose flour
- 1/3 c. unsweetened cocoa
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. milk
- 1 tsp. vanilla
- Filling (recipe follows)
Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients.
Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15 (or 20-something mini ones).
Filling
- 1/2 cup butter
- 1 c. confectioners' sugar
- 1 cup Marshmallow Fluff
- 1 tsp. vanilla
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Reader Comments (23)
Oh, thanks so much for the recipe! I'm actually going to make these this weekend, but instead of marshmallow, I'm going to use a Honey and Spice Buttercream filling (that I used for a cake a few falls ago.) Last fall I made pumpkin whoopies with cream cheese frosting for each of my gatherings and since they were a hit, I decided to experiment with the honey spice this time! They are so easy to make!
Using marshmallow fluff in the filling is ingenious; I've been hunting for a way to make whoopie pie filling without relying on egg whites.
Cannot wait to make these!
oooh lovely!
can't wait to try these!
*)
They may not be the next big thing but they sure are cute:)
Thanks for the introduction to Whoopie Pie
Andrea, sounds like your filling will be even more delicious. Comment with a link when you do them, would love to see!
Jeff: Hope you like them. They're pretty tasty, if not fancy!
Kelly: Hope you enjoy!
Nutmeg: Yeah, I guess they have their charms :-)
Cynthia: You're so welcome!
Yum, those look delicious - I just want to get stuck into them straight away!
Thank you so much for linking to my Strawberry Whoopie Pie post! As a Mainer now living in Boston I also truly hope Whoopie Pies aren't the new cupcake. I think they're fine just as they are without the extra added pressure ;)
I have been making whoopie pies since I was a little girl, from a recipe passed down from my great-grandmother and I have never heard of using marshmellow fluff for the filling. Very interesting. I myself have tried several variations of the whoopie pie, such as a peanut-butter cream cheese filling and pumpkin cake with cream cheese filling. I've always wanted to make a mint filling!
Yum! I'll have to make these soon. It would be fun to make them with different filling flavors!
Everyone needs a little Whoppie in there life. ;)
Oooh! I love using cream cheese filling! Thanks for the recipe, by the way! It's nice to see the traditional one as the one I am accustomed to was taught to me by my grandmother.
Ohhh I always wanted to try these!!!
They look just fab!!
Any thoughts on whether I can use Ghirardelli's sweet baking cocoa in this recipe?
Ah, how strange, I have some of these in the oven at this very second. :)
This looks so good I am almost at a loss for words! Almost!
I am so trying these this weekend!
ohh, i must try this. I've made them before with a different recipe and my husband liked them enough, but i found them very very bland. Hopefully this will be amazing.
Here ya go, pictures and story included.
http://readingrunningwriting.blogspot.com/2009/08/chocolate-sliders-w-honey-spice.html
I don't want to think about how much time I spent this morning looking for a chocolate whoopie pie filling recipe. While you didn't have one either, your post about learning the rules to break the rules gave me the impetus to wing it.
My chocolate whoopie pie filling recipe was:
1 cup of chocolate buttercream frosting (approximate) made with Kahlua and Godiva Liqueur
1 cup Fluff
1/2 cup shortening
It's the right weight and flavor all on its lonesome. Thanks for the kick in the pants!
My whoopie pie fillings are all about shortening, marshmallow fluff, real vanilla and confectioner's sugar. My cakes are all about the crispy edges and the perfect amount of cocoa. You really need to use an old-fasioned cookie sheet (not those new-fangled heat-dispersing types) to get the right consistency for the cakes- soft center and crisp edges.
In my opinion, 1970's New England produced the perfect whoopie pie. Many "chocolate cake sandwich with frosting" things claim to be whoopie pies, but I know better. ;)
This is my mom's recipe- absolute Whoopie Pie perfection (and don't forget what I said about old-fashioned cookie sheets!):
Mix together:
1/3 shortening (Crisco)
1 egg
1 1/2 tsp. vanilla (preferably pure vanilla extract)
1 C sugar
1 C milk
In a separate bowl sift together:
2 C flour
1 1/2 tsp. salt
1 1/4 tsp. baking soda
5 heaping tsps. coco powder
Add the first ingredients to the flour mixture and mix until smooth.
Drop by tsp. onto ungreased baking sheet, 4" apart. Bake 10 minutes @ 375 degrees.
Remove from baking sheet & cool completely before filling.
Filling:
3/4 C shortening (Crisco)
3/4 C confectioner's sugar (powdered sugar)
2 tsp. vanilla
1 C marshmallow cream (or to taste)
Made these tonight. First time eating whoopie pies.....I like!!! I don't know if it's the humidity here in steamy FL or what, though - the cakes are getting pretty sticky. Dangit. Guess I'll have to finish 'em off tonight. ;-)
Made this in food class! Best ever, noone new what they where in the class, turned out excellent! :)