Whoopie Pies

Whoopie Pies feature creamy marshmallow filling sandwiched between 2 soft melt-in-your-mouth cakes. These are quick to make and always disappear fast in my house.

Whether you call them whoopie pies or gobs like we do in Pittsburgh you can’t deny they’re delicious!  I’ve previously shared Red Velvet and Gingerbread versions on the blog, but I think these Chocolate Whoopie Pies are my favorite. These bite-sized chocolate cakes with rich marshmallow buttercream are so addicting!

I’m not above buying these bad boys at my local bakery, but the homemade version is SO much better. Moist cake and creamy filling make it hard to stop at just one.

Is it a cake or a cookie? They have a cake-like texture but are filled with frosting like a sandwich cookie. This original dessert is not quite a cake OR a cookie, but it is delicious.

History

Origin

The whoopie pie first originated in the 1920s. No one truly knows who created the first whoopie pie. Many people claim that the whoopie pie was first made by the Amish in Lancaster County. Others argue that they were first made in a bakery in Lewiston, Maine called Labadie’s Bakery. There are also claims that they originated in Massachusetts.

How They Got Their Name

Legend says that whoopie pies got their name from the Amish. When women would send whoopie pies in their husband’s work lunch or child’s school lunch, it is said that they would yell “whoopie” when they discovered they had a whoopie pie to eat!

Why I Love This Recipe

• No special equipment: No mixer or Whoopie Pie pan required.
• Perfect Combination: Cake + frosting all in one bite.
• Perfect for parties: No slicing cakes required!

Perfect For

• Birthday parties
• Potlucks
• Dessert at home
• Gifting for holidays:Color your frosting to match the season

Ingredient Notes and Shopping Tips

• Cocoa Powder: Use a good quality, unsweetened cocoa powder. Dutch cocoa powder can also be used for a richer chocolate flavor. If it has lumps be sure to sift it first.
• Butter: Soften your butter by leaving it at room temperature for an hour or so. Do not use melted butter. If you use salted better, reduce or eliminate the salt in the recipe.
• Buttermilk: Buttermilk makes these super moist, and also adds a bit of tang. No need to buy buttermilk though because making buttermilk is easy! If you need one cup of buttermilk for a recipe, take an empty measuring cup and add one tablespoon of white vinegar or lemon juice to the measuring cup first, then pour in milk till the one cup measurement mark. 

  1 cup of buttermilk = 1 Tbsp white vinegar (or lemon juice) + milk to measure 1 cup 

• Baking Soda: Replace your bakings soda every 6-12 months as it does lose its potency.
• Marshmallow Cream: AKA marshmallow fluff is a fluffy sweet spread that tastes just like marshmallows. Look for it in the baking aisle near the chocolate chips.

How To Make Whoopie Pies

1. Prep Work: Grease the pan and preheat the oven.
2. Make the Batter: Cream butter, and sugar. Add in eggs, vanilla, buttermilk, and dry ingredients.
3. Bake: Scoop onto the pan and bake until a toothpick inserted in the center comes out clean. Cool
4. Frosting: Combine all frosting ingredients. Spread onto flat side and top with another half.

Leftovers

1. Storage: Store at room temperature for up to 5 days.
2. Freezing:  These can be frozen for up to 3 months. Just make sure to individually wrap each whoopie pie in plastic wrap and place them in an air-tight freezer container or zip-lock bag.

Tips

1. Do not overbake: They are done when the tops spring back when touched or an inserted toothpick comes out clean. Overbaking will lead to a tough dry cookie.
2. Measure Correctly: Make sure you measure your ingredients accurately. Measure your flour by scooping it into your measuring cup. Do not dip your cup into the flour or you may get too much.
3. Do not overmix: Mix until the dry ingredients just disappear.
4. Cool: Always make sure your cakes are completely cool before adding the frosting or it will melt.
5. Why are my whoopie pies flat?  If your whoopie pies are flat your batter may be too warm. Chill for 20 minutes before baking.

More Chocolate Treats To Try

Chocolate Walnut Cake

Chocolate Poke Cake

Chocolate Peanut Butter Cupcakes

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Whoopie Pies

Creamy marshmallow filling between 2 soft melt in your mouth cakes. Quick to make and even quicker to disappear!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 8 Whoopie Pies

Calories: 775kcal

Author: Krystle Smith

Ingredients

For the Whoopie Pies

• ▢ 2 Cups All Purpose Flour
• ▢ ½ Cup Cocoa Powder
• ▢ 1 ½ Teaspoons Baking Soda
• ▢ ½ Teaspoon Salt
• ▢ ½ Cup Butter Softened
• ▢ 1 Cup White Sugar
• ▢ 1 Cup Buttermilk
• ▢ 1 Egg
• ▢ 2 Teaspoons Vanilla Extract

For the Filling

• ▢ 1 Cup Butter Softened
• ▢ 2 Cups Powdered Sugar
• ▢ 2 Cups Marshmallow Creme
• ▢ 2 Teaspoons Vanilla Extract

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Instructions

• Preheat oven to 350 degrees F. Spray a baking sheet with non stick cooking spray or line with parchment paper.
• In a large bowl cream butter and sugar until light and fluffy. Add in egg, cocoa powder, baking soda, salt, and vanilla. Stir until combined.
• Stir in buttermilk.
• Add flour a little a time until just combined. Do not over mix.
• Spoon ~¼ cup of batter at a time onto your prepared pan. I used an ice cream scoop. Place ~3 inches apart ,they will get bigger as they bake.
• Bake for 13-15 minutes or until a tooth pick inserted in the center comes out clean. Remove to a wire wrack to cool completely.

For the Filling

• In a large bowl, cream butter, marshmallow creme, and vanilla until smooth.
• Stir in powdered sugar a little at a time until just combined.
• Spread the flat side of half of the whoopie pies with marshmallow filling.
• Top with a second whoopie pie.

Nutrition

Calories: 775kcal | Carbohydrates: 111g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 697mg | Potassium: 170mg | Fiber: 3g | Sugar: 76g | Vitamin A: 1143IU | Calcium: 59mg | Iron: 2mg

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Recipe adapted via Yankee Magazine