Whoopie Pies Recipe 🥧 31 Days of Pie

A reader sent me a pleading request for Whoopie Pies. To be honest, I’ve never tasted a Whoopie Pie. They’re not really a thing out here in the Pacific Northwest, so I decided to dive into a little baking research and learned that Whoopie Pies come from the Pennsylvania Dutch culture and are best made with Dutch-process cocoa powder. This recipe from Epicurious was my first attempt at the Whoopie Pie, but I’ll be back for more! Original recipe here.

Whoopie Pies

Ingredients

For the cakes
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
1 ¼ teaspoons baking soda
1 tsp salt
1 cup well-shaken buttermilk
1 tsp vanilla
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For the filling
1 stick (½ cup) unsalted butter, softened
1 ¼ cups confectioners sugar
2 cups marshmallow cream (such as Marshmallow Fluff)
1 tsp vanilla

Directions

Preheat oven to 350° F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Spoon ¼ cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make the filling
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with an electric mixer at medium speed until smooth, about 3 minutes.

Assemble the pies
Spread a rounded tablespoon filling on flat sides of half of the cakes and top with remaining cakes.