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!
- 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, cut into very small pieces
- 1 cup granulated sugar
- 1 large egg
- 1 cup whole milk (or 2% milk)
- 2 teaspoons vanilla extract
Whoopie Pie Filling
- 1 7–ounce container of marshmallow fluff or marshmallow creme (2 1/2 cups)
- 1/2 cup vegetable shortening
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt, or to taste
MINI CHOCOLATE CAKES
RECIPE PREP: Preheat oven to 350°F. Grease the wells of 2 whoopie pie pans with baking spray. 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 it with butter.
- In a medium bowl, mix together the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set it aside.
- In a large bowl, cream shortening and sugar together. Add egg. Beat well. Pour in vanilla and milk. Beat until the ingredients are fully combined.
- Add dry ingredients to wet ingredients. Blend well.
- With a large (2-inches across) cookie scoop OR a 1/4 measuring cup, drop mounds of batter into the wells of prepared whoopie pie pans. If using a prepared baking tray, leave 2 inches between each mound of batter. This recipe makes 20 individual discs of cake for assembling 10 whoopie pies.
- Bake 7-8 minutes, or until the tops develop little cracks and are no longer wet. Do not overbake!
- Allow chocolate cakes to cool in the pan for 6-8 minutes. Carefully transfer cakes to a cooling rack, with the smooth rounded sides of the cakes facing up to prevent unsightly marks on the surface.
WHOOPIE PIE FILLING
- 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.
- Whip until all ingredients are fully incorporated and the frosting is thick and fluffy.
ASSEMBLE WHOOPIE PIES
- With a large cookie scoop, place a giant dollop of frosting in the middle of 10 cakes.
- Add remaining cakes on top, with the flat side facing the filling. Gently press down on each whoopie pie to spread out the frosting.
Difference between marshmallow fluff and marshmallow creme: Marshmallow fluff is thick and luscious, but it’s more readily found within New England. Marshmallow creme has a slightly thinner texture but the same awesome taste. It’s more readily available throughout the USA.
Want “double stuff” whoopie pies? Double the creme filling recipe.
No marshmallow fluff or creme for making the filling? Use this vanilla buttercream frosting instead. It’s thick, rich and luscious. A perfect substitution.
How to store whoopie pies: Wrap each individual dessert in plastic wrap and refrigerate. They’ll stay fresh for up to 3 days.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: Whoopie Pies, Whoopie Pie Filling