Sweet Combination: Whoopie Pie Cupcakes, Inspired by Audrey
Monday, April 19, 2010 
Whoopie pies are not the next cupcake...or are they?
At the recent CupcakeCamp Seattle event, one cupcake submission (by talented amateur baker Audrey M. of Seattle's Babeland) made my eyes go wider than any other: the whoopie pie cupcake. Here it was: cold, hard proof that both are improved when combined. Yes!
Needless to say it was love at first bite, and I rushed home to try and recreate the magic in my own kitchen. I whipped up a batch of whoopie pie batter (using butter instead of the traditional shortening) and baked about two-thirds of it in cupcake cups, and the rest as regular whoopie pie cookies, and then sandwiched it all together with a generous dab of fluffy frosting.
The conclusion? Whoopie pies and cupcakes are definitely better together.
cupcakes, recipes, serious eats
Reader Comments (6)
I just had one this weekend at the Bellingham Farmer's Market - a Red Velvet Cupcake Whoopie Pie. It was good - though I will admit to being partial to traditional cupcakes but still, there's always room for new cupcake friends (erm, um, snacks) in my life. =)
OMG! Wow, I'm flattered. I love the picture too, you know I need to come and buy that now : )
See, I kept the shorting in the batter, but used only butter in the creme filling. I didn't want to stray too far from my grandmothers recipe.
Thanks for this post! What a great surprise on a Monday.
Genius!! A marriage made in heaven.
Super cute and yummy! I do see whoopie pies more and more....I love food trends :)
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This is such a great idea!
What a great idea! Have you tried the whoopie pies at Cranberry Island Kitchen in Portland, Maine? They have a variety of flavors like espresso chip and lemon lime that are absolutely delicious! They are also shaped like mussels and scallops to tie into their Maine-made theme.