Classic Whoopie Pies

Classic Whoopie Pies Chocolate cake-like batter is baked into large, soft hamburger-sized, bun shaped cookies then filled alongside a fluffy, sweetness marshmallow frosting.

These Classic Whoopie Pies recipe starting fourth dimension appeared on RecipeGirl where I’m a contributor together with occasionally post delicious desserts!    

I’ll never forget when I had my starting fourth dimension classic Whoopie Pie inwards Portland, Maine spell traveling on business.  My co-workers requested that I choose dorsum Whoopie Pies for them to share, together with since this was dorsum inwards the days earlier airline locomote was so difficult, I carried a large box dwelling menage alongside me on the plane.  I conduct keep to admit, I was shocked when I saw how huge they are, almost also large to concur inwards 1 hand!  Soft chocolate cake you lot tin consume alongside your fingers – I’m all in!

 

The shout out ‘Whoopie Pies’ may have come upwards from the master recipients who got so exited when presented alongside this sweetness treat, that they yelled whoopie!  Or so the legend goes 🙂

The genesis of the Whoopie Pie dates dorsum to the early on 20th century alongside roots inwards Pennsylvania Dutch province every bit good every bit coastal Maine.  I conduct keep no thought why they are called pies, especially since they are to a greater extent than similar cake or cream filled cookies.  Just similar Boston Cream Pie is called a pie, but inwards reality is also to a greater extent than similar cake.  So confusing!  In this updated recipe, butter, marshmallow fluff together with powdered saccharide come upwards together to brand a sweetness fluffy filling which is much to a greater extent than appealing to me than the lard-ladened original.  Many recipes today even so include solid vegetable shortening inwards the filling, but I beloved this version alongside sweet, creamy butter.  Using butter inwards the frosting also helps the fluffy filling set-up in 1 lawsuit chilled, so it’s a picayune less messy to enjoy.

 

 

Did I advert that these Classic Whoopie Pies freeze beautifully?

In fact, they’re quite delicious served slightly cold.  I prefer them chilled because it helps go on the frosting from oozing out the sides in 1 lawsuit you lot conduct keep a large bite!  However, to some that oozing may endure their favorite role – so I’ll allow you lot all attain upwards one's heed – to ooze or non to ooze?

 

 

Food is memories indeed!

As alongside all our recipes, nosotros solicited feedback from our serious, dedicated taste-testers. To say their answer was enthusiastic is an understatement.   My hubby took some to go too, together with several co-workers from the northeast fondly recalled stories from their childhood close how much they loved skillful Classic Whoopie Pies. But every unmarried somebody said every bit skillful every bit the memories were, these Whoopie Pies were fifty-fifty better.  High praise indeed!  They went on together with on about the filling, calling it the best they’d e'er had, and each asked for the recipe.    The best part? These Whoopie Pies are easy to brand together with share, together with deliciously fun to eat.

 

 

 

 

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Classic Whoopie Pies

Prep Time

30 mins

Cook Time

16 mins

Total Time

46 mins

 

Chocolate cake-like batter is baked into large, soft hamburger-sized, bun shaped cookies together with so filled alongside a fluffy, sweetness marshmallow frosting - an updated classic!  

Course:

Cookies, Dessert

Cuisine:

American

Servings: 6

Ingredients

For the cakes:

• 
  2
  cups
  unbleached all-purpose flour
  


• 
  1/2
  cup
  Dutch-processed cocoa powder
  


• 
  1
  teaspoon
  baking soda
  


• 
  1/2
  teaspoon
  salt
  


• 
  1
  cup
  light brownish sugar, packed
  


• 
  8
  tablespoons
  unsalted butter, room temperature
  


• 
  1
  large
  egg, room temperature
  


• 
  1
  teaspoon
  vanilla
  


• 
  1
  cup
  buttermilk
  


• 
  1/4
  teaspoon
  instant espresso powder/granules
  

For the filling:

• 
  8
  tablespoons
  unsalted butter, room temperature
  


• 
  1
  cup
  powdered sugar
  


• 
  1 1/2
  teaspoons
  pure vanilla extract
  


• 
  dash
  salt
  


• 
  2
  (scant) cups
  Marshmallow Fluff
  

Instructions

To brand the cakes:

1. 
   

   Preheat oven to 350 degrees.  Line two baking sheets alongside parchment newspaper together with laid aside.

   
   


2. 
   

   In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda together with salt.  Set aside.

   
   


3. 
   

   In a large mixing bowl, using an electrical mixer, combine the brownish saccharide together with butter together with shell until lite together with fluffy.  Add the egg together with mix only until incorporated.  With the mixer on low, add together the vanilla together with blend until incorporated.  Scrape the bottom together with sides of the mixing bowl alongside a safe spatula together with blend some other 20-30 seconds.  

   
   


4. 
   

   In a two loving cup measure, mix together the buttermilk together with espresso powder. 

   
   


5. 
   

   With the mixer onrush low, add together one-third of the flour mixture, together with so pour inwards one-half the buttermilk mixture.  Repeat adding one-third of the flour, together with so the remaining buttermilk.  Finally mix inwards the remaining flour, scrape downwardly the sides together with blend some other minute.

   
   


6. 
   

   Scoop the batter into a 1/3-cup mensurate together with house inwards a mound on the parchment lined baking sheet.  Repeat adding five to a greater extent than mounds to the starting fourth dimension pan (for a total of 6 per pan) ensuring they are spaced close 3-inches apart.  Bake for sixteen minutes, rotating the pan in 1 lawsuit during baking, or until the cakes jump dorsum when lightly pressed.  While the starting fourth dimension pan is baking, laid upwards the 2nd pan past times mounding the parchment lined baking sail alongside half-dozen to a greater extent than 1/3 loving cup scoops of batter.  Bake the 2nd sail together with so cool all 12 cakes on the parchment for at to the lowest degree 1 hour.

   
   

To brand the filling:

1. 
   

   In a medium mixing bowl, combine the butter together with powdered saccharide together with shell alongside an electrical mixer until fluffy.  

   
   


2. 
   

   Add the vanilla together with common salt together with blend.  Beat inwards the Marshmallow Fluff until incorporated, close two minutes.  Scrape the frosting into a large ziplock or pipage pocketbook together with refrigerate until firm, 45-60 minutes.

   
   


3. 
   

   Pipe the frosting evenly inwards the centre of the apartment side of 6 cakes.  Top alongside the apartment side of the remaining 6 cakes together with gently press until the filling spreads to the edges of the cake.  Serve straightaway or refrigerate inwards an airtight container upwards to three days.

   
   

Recipe Notes

Adapted from Cook's Country, June/July 2006

Do you lot beloved Whoopie Pies?

If you lot do, nosotros conduct keep a terrific recipe for Gingerbread Whoopie Pies that is perfect during the holidays – endure certain to pivot it!  A Spicy Perspective posted a wonderful recipe for Lemon Blueberry Whoopie Pies that I can’t aspect to try!  One of my favorite cakes inwards the whole globe is Red Velvet so naturally I am going to endeavor these Red Velvet Brownie Whoopie Pies from Sugary Sweets.  And finally, I beloved this creative, beautiful version of Lemon Meringue Whoopie Pies from Lemons for Lulu!  I promise you lot flora a few you’d similar to endeavor too.

We promise you lot conduct keep a wonderful weekend alongside gorgeous weather.  We’ll endure dusting off the grill together with bringing out the patio umbrella!  Yeah 🙂

Thanks so much for stopping by!

Tricia

Source: savingdessert.com