There’s something irresistibly nostalgic about a Whoopie Pie. These pillowy soft, chocolate-y cakes sandwiched together with a fluffy, creamy filling evoke memories of childhood and simpler times. But don’t be fooled – these treats are no relic of the past. In fact, with a few modern tweaks, the traditional Whoopie Pie has been elevated to new heights of deliciousness.
The name “Whoopie Pie” is believed to have originated in the early 20th century, when these sweet treats were so eagerly anticipated that their recipients would shout “Whoopie!” upon receiving them. With roots in Pennsylvania Dutch country and coastal Maine, the Whoopie Pie has long been a beloved staple of American baking.
A Tasty Twist on Tradition
While the original Whoopie Pies were often filled with a lard-based frosting, this updated recipe swaps in butter and marshmallow fluff for a lighter, creamier filling that’s sure to delight. And the taste-testers agree – this version is a winner.
“My husband took some to work, and several co-workers from the northeast fondly recalled stories from their childhood about how much they loved good traditional Whoopie Pies,” shared one enthusiastic reviewer. “But every single person said as good as the memories were, these Whoopie Pies were even better.”
A Crowd-Pleasing Classic
The real star of the show, according to the taste-testers, was the filling. “They went on and on about the filling, calling it the best they’d ever had, and each asked for the recipe,” the reviewer reported. And the best part? These Whoopie Pies are not only delicious but also easy to make and share.
So what are you waiting for? Gather your ingredients and get ready to whip up a batch of these crowd-pleasing treats. With their rich chocolate cakes and irresistible marshmallow filling, these Whoopie Pies are sure to have everyone shouting “Whoopie!” with delight.
The Recipe
Here’s the full recipe for these traditional Whoopie Pies with a modern twist:
Prep Time: 30 minutes
Cook Time: 16 minutes
Course: Dessert
Cuisine: American
Keyword: whoopie pies
Servings: 6 cakes
Calories: 828kcal
For the Cakes:
- 2 cups all purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 teaspoon instant espresso powder
For the Filling:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup powdered sugar
- 1½ teaspoons vanilla extract
- dash of salt
- 2 (scant) cups Marshmallow Fluff or Creme
Instructions:
Make the Cakes:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt.
- In a large bowl, use a mixer to combine the brown sugar and butter until light and fluffy. Add the egg and mix just until incorporated. Add the vanilla and blend.
- Mix the buttermilk and espresso powder.
- Add the flour mixture and buttermilk mixture to the large bowl in alternating additions.
- Scoop the batter into 1/3-cup mounds on the baking sheets, 6 per sheet. Bake for 16 minutes, rotating the pan once. Repeat with second sheet.
Make the Filling:
- In a medium bowl, use a mixer to combine the butter and powdered sugar until fluffy.
- Add the vanilla, salt and Marshmallow Fluff/Creme; beat until incorporated.
- Pipe the frosting onto 6 cakes and top with the remaining 6 cakes, pressing gently.
- Serve immediately or refrigerate up to 3 days.