Whoopie Pies

Whoopie pies are a great American comfort food! Imagine luscious cream filling sandwiched between 2 large disks of chocolate cake. Delicious!

In a time when most of us are “dining out” at home, these yummy snack cakes deliver vast amounts of food joy. This easy recipe is made with common refrigerator and pantry items. Assemble these special treats in 35 minutes! Make a double batch and freeze half.

WHAT IS A WHOOPIE PIE?

An Amish tradition, whoopie pies are delicious hand-held pastries often sold at rural farm stands in Pennsylvania. Sweet fluffy frosting is sandwiched between round chocolate cakes. Traditional frosting for this decadent dessert is made with the good stuff, including vegetable shortening and Marshmallow Fluff.

It’s believed these yummy treats originated with the Pennsylvania Dutch around 1920. Since then, they’ve grown to hold a special place in the heart of New England. In 2011, the Maine State Legislature actually debated making the whoopie pie its official state dessert!

SCRUMPTIOUS DESSERT IDEAS

Try these yummy bakery-style recipes!

• MINT CHOCOLATE CHIP COOKIES
• ICED OATMEAL COOKIES
• BLUEBERRY COBBLER
• CARROT CAKE SCONES
• BISCOTTI WITH CHOCOLATE DRIZZLE

WHOOPIE PIE INGREDIENTS

For this recipe, I prefer using a Dutch-process cocoa. It gives the cakes a rich chocolate flavor and a deep dark color. But if you don’t have that type on hand, use what’s in your pantry!

I use Marshmallow creme for this recipe. Although slightly thinner than marshmallow fluff, it’s an ingredient more readily available outside New England.

MINI CHOCOLATE CAKES

• All-purpose flour
• Hershey’s Special Dark Cacao OR Natural Unsweetened Cocoa
• Baking powder
• Baking soda
• Sea salt
• Vegetable shortening
• Granulated sugar
• 2% milk OR whole milk
• Large egg
• Pure vanilla extract

WHOOPIE PIE FILLING

• Marshmallow creme/fluff
• Vegetable shortening
• Powdered sugar (confectioners sugar)
• Pure vanilla extract
• Sea salt

WHOOPIE PIE RECIPE

If you grew up loving Hostess Cupcakes, Twinkies or Drake’s Devil Dogs, this is a life-changing recipe! Get ready to have your socks blown off in sheer delight!

RECIPE PREP: Preheat oven to 350°F. With cooking spray, grease the wells of two whoopie pie pans.

EXPERT TIP: If you don’t have a whoopie pie pan, you can still make this easy recipe! Line a baking tray with parchment paper, or grease a baking sheet with butter. Drop 1/4-cup mounds of cake batter onto the prepared cookie sheet leaving 2 inches between each cake.

HOW TO MAKE MINI CHOCOLATE CAKES

Follow these easy step-by-step directions.

• STEP 1: Add flour, cocoa powder, baking powder, baking soda and salt to a medium bowl. Mix well. Set the bowl aside.
• STEP 2: Cut shortening into small pieces. Beat shortening and sugar together. Add egg. Beat well. Add vanilla and milk. Beat until ingredients are fully combined. 
• STEP 3: Add dry ingredients to wet ingredients. Blend well.
• STEP 4: With a large cookie scoop (2 inches across), OR a 1/4 measuring cup, drop batter into  wells of prepared pans. This recipe makes 18 cakes (for 9 whoopie pies). Bake 7-8 minutes, or until the tops develop little cracks and are no longer wet. Do not overbake!

HOW TO MAKE WHOOPIE PIE FILLING

The amount of filling is more than ample for 9 yummy pies. However, if you prefer “double stuff” whoopie pies, double this frosting recipe!

• STEP 1: Add all ingredients to the bowl of a stand mixer with whip attachment: marshmallow creme, powdered sugar, shortening that’s been cut into tiny pieces, vanilla extract, and sea salt.
• STEP 2: Whip until all ingredients are fully incorporated and the frosting is thick and fluffy.

HOW TO ASSEMBLE WHOOPIE PIES

• STEP 1: After baking, allow chocolate cakes to cool in the pan for 6-8 minutes.
• STEP 2: Carefully transfer cakes to a piece of waxed paper on your countertop. Don’t use a cooling rack. It will leave unsightly marks.

• STEP 3: With a large cookie scoop, place a giant dollop of frosting in the middle of 9 cakes.

• STEP 4: Add remaining cakes on top, with the flat side facing the filling. Gently press down on each whoopie pie to spread out the frosting.

TIPS FOR BEST WHOOPIE PIES

• HOW TO STORE WHOOPIE PIES: Wrap each one individually in plastic wrap and refrigerate. They’ll stay fresh for up to 3 days.
• IS THIS DESSERT A MAKE-AHEAD RECIPE? Yes it is! Make the mini chocolate cakes up to 3 days in advance. Refrigerate between pieces of waxed paper in an air-tight container. Prep the whoopie pie filling up to 4 hours in advance. Store it in an air-tight container at room temperature.
• CAN WHOOPIE PIES BE FROZEN? Yes! These hand-held desserts freeze well. Make a double batch and freeze half. Place individually-wrapped treats in a large freezer bag. Freeze for up to 3 months.
• ARE CHOCOLATE HAND PIES PERFECT FOR PICNICS? Yes they are! Store these treats in a cooler until serving time.
• A FUN FLAVOR TWIST: Add 1/2 teaspoon mint extract to the cake batter, and 1/2 teaspoon mint extract to the frosting.

I WANT WHAT SHE HAS

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• WOOPIE PIE PAN
• METAL SCOOP
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BEST WHOOPIE PIES > RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

These little snack cakes are crazy good! Friends and family agree: this the best whoopie pie recipe! If you love them too, give these delicious treats a 5-star rating in the comments below!

Whoopie Pies

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★★★★★

5 from 6 reviews

• Author: Denay DeGuzman
• Prep Time: 20 Minutes
• Cook Time: 15 Minutes
• Total Time: 35 Minutes
• Yield: 9 Whoopie Pies 1x

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Description

Whoopie Pies are special Amish country treats popular in New England. These decadent hand pies boast a luscious cream filling sandwiched between two mini chocolate cakes. This must-make recipe is a delicious slice of Americana!

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Scale 1x2x3x

Ingredients

1. MINI CHOCOLATE CAKES

• 2 cups all-purpose flour
• 1/2 cup Hershey’s Special Dark 100% Cacao OR Natural Unsweetened Cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup 2% milk OR whole milk
• 1 large egg
• 2 teaspoons vanilla extract

WHOOPIE PIE FILLING

• 1 7-ounce container of marshmallow creme/fluff (2 1/2 cups)
• 1/2 cup vegetable shortening
• 1 1/4 cups powdered sugar (confectioners sugar)
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt

 

 

 

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Instructions

MINI CHOCOLATE CAKES

RECIPE PREP: Preheat oven to 350°F. With cooking spray, grease the wells of two whoopie pie pans. If you don’t have these special pans, no problem. You can still make this easy recipe! Line a baking tray with parchment paper OR grease a baking sheet with butter. Drop 1/4-cup mounds of cake batter onto the prepared cookie sheet leaving 2 inches between each cake.

1. MAKE THE BATTER: Add flour, cocoa powder, baking powder, baking soda and salt to a medium bowl. Mix well. Set the bowl aside. Cut shortening into small pieces. Beat shortening and sugar together. Add egg. Beat well. Add vanilla and milk. Beat until ingredients are fully combined. Add dry ingredients to wet ingredients. Blend well.
2. With a large cookie scoop (2 inches across) OR a 1/4 measuring cup, drop batter into  wells of prepared pans. This recipe makes 18 cakes (for 9 whoopie pies).
3. Bake 7-8 minutes, or until the tops develop little cracks and are no longer wet. Do not overbake!
4. Allow chocolate cakes to cool in the pan for 6-8 minutes. Carefully transfer cakes to a piece of waxed paper on your countertop. Don’t use a cooling rack, as it will leave unsightly marks.

WHOOPIE PIE FILLING

1. Add all ingredients to the bowl of a stand mixer with whip attachment: marshmallow creme, powdered sugar, shortening that’s been cut into tiny pieces, vanilla extract, and sea salt.
2. Whip until all ingredients are fully incorporated and the frosting is thick and fluffy.

ASSEMBLE WHOOPIE PIES

1. With a large cookie scoop, place a giant dollop of frosting in the middle of 9 cakes.
2. Add remaining cakes on top, with the flat side facing the filling. Gently press down on each whoopie pie to spread out the frosting.

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Equipment

WOOPIE PIE PAN

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METAL SCOOP

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BOOS BLOCKS

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Notes

TIPS FOR THE BEST WHOOPIE PIES

• HOW TO STORE WHOOPIE PIES: Wrap each one individually in plastic wrap and refrigerate. They’ll stay fresh for up to 3 days.
• IS THIS DESSERT A MAKE-AHEAD RECIPE? Yes it is! Make the mini chocolate cakes up to 3 days in advance. Refrigerate between pieces of waxed paper in an air-tight container. Prep the whoopie pie filling up to 4 hours in advance. Store it in an air-tight container at room temperature.
• CAN WHOOPIE PIES BE FROZEN? Yes! These hand-held desserts freeze well. Make a double batch and freeze half. Place individually-wrapped treats in a large freezer bag. Freeze for up to 3 months.
• ARE CHOCOLATE HAND PIES PERFECT FOR PICNICS? Yes they are! Store these treats in a cooler until serving time.
• A FUN FLAVOR TWIST: Add 1/2 teaspoon mint extract to the cake batter, and 1/2 teaspoon mint extract to the frosting.

• Category: Dessert
• Method: Oven
• Cuisine: American

Keywords: Whoopie Pies, Whoopie Pie Filling

WHOOPIE PIES > JOIN THE CONVERSATION

Have you experienced the sheer joy of a New England whoopie pie? Can you almost taste that deeply-satisfying whoopie pie filling? Share your thoughts in the comments below!