CHOCOLATE WHOOPIE PIE RECIPE

CHOCOLATE CLASSIC WHOOPIE PIES

This is a classic and easy whoopie pies recipe. It is made of soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling.

What is Whoopie Pie?

The best way to describe a whoopie pie is that it’s a mini chocolate cake sandwich in cookie form. It is made of two round pieces of chocolate cake, with a creamy filling or frosting sandwiched between them. A traditional filling is a marshmallow filling, but different kinds of buttercream are widely used too. The original and most commonly used flavor of whoopie pies is chocolate, but you can find other flavors such as pumpkin, or vanilla. The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender. Whoopie pies taste like a really good frosted chocolate cake. 

Whoopie Pie Origin

Whoppie pies are a New England classic and a Pennsylvania Amish tradition, and they are one of Maine’s most loved food. These days they are widely sold throughout the United States and other places around the world. Whoopie pies were sold ever since 1925, which only shows how good they are, otherwise they wouldn’t stick around for that long.

WHOOPIE PIE RECIPE

PREP TIME: 30 minsCOOK TIME: 12 minsTOTAL TIME: 42 mins

YIELD: 12 whoopie pies

Refer to above post for more filling ideas! 

Ingredients

Cakes:

 1 and 3/4 cups (250g) all-purpose flour

 2/3 cup (65g) unsweetened cocoa powder

 1 and 1/4 teaspoons baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

 1 cup (200g) granulated sugar (or brown sugar)

 1 large egg

 1 teaspoon pure vanilla extract

 1 cup (240 ml) buttermilk, room temperature

Marshmallow Filling (or choose another filling, read above post)

 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

 2 cups Marshmallow Fluff

 1 cup (115 g/4 oz.) powdered sugar

 1 teaspoon vanilla extract

 pinch of salt

Instructions

Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.

Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.

Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

Store in the fridge, well covered, for up to a week. Serve at room temperature.

Get Full Recipe WHOOPIE PIE RECIPE

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