Whoopie pies—those delightful little cakey sandwiches—have always reminded me of childhood afternoons and sticky fingers. But these aren’t just any whoopie pies; they’re a kaleidoscope of flavors and textures, a playful twist on tradition that might just make your taste buds dance. From the classic chocolate and marshmallow to unexpected combinations like matcha and raspberry, prepare yourself for a sweet adventure that’s as unpredictable as the weather in April.
Steps
- Begin by preheating your oven to 375°F and lining large baking sheets with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a mixer with the paddle attachment, cream the butter and brown sugar on low speed until combined, then increase to medium-high speed and mix for 3 minutes until the mixture is light and fluffy. Add the egg and vanilla, continuing to beat on medium-high speed for another 3 minutes until well integrated.
- Gradually incorporate half of the flour mixture and half of the buttermilk into the batter, mixing on low speed until combined. Scrape down the bowl as needed, then add the remaining flour and buttermilk, mixing until the batter is fluffy and slightly sticky.
- Using a medium spring-loaded scoop, drop mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 11 minutes, until the cakes spring back slightly when pressed and the tops appear dry, then let them cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
- For the filling, in a mixer, beat together the marshmallow creme and butter on low speed until combined. Add the powdered sugar, vanilla, and salt, mixing on low speed until well incorporated, then increase to medium-high speed and beat until very smooth for about 3 minutes.
- To assemble, use the same scoop to place a dollop of marshmallow filling on the flat side of half of the whoopie pies. Gently sandwich with the remaining halves, pressing lightly to spread the filling.
- If you plan to transport the whoopie pies, chill them in the fridge for at least an hour to make them firmer and less fragile. Store them at room temperature in an airtight container for up to a day or in the fridge for up to 4 days, serving chilled for a fudgier texture.
Ingredients
- 1 2/3 cups (212 grams) all-purpose flour
- 2/3 cup (57 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) dark brown sugar, lightly packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (296 grams) buttermilk, at room temperature
- 297 grams marshmallow creme (just under 1 13-ounce container)
- 15 tablespoons (212 grams) unsalted butter, at cool room temperature
- 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
FAQ
- What exactly is a Whoopie Pie?
- A Whoopie Pie is not technically a pie. It’s a delightful treat that lies somewhere between a cake and a cookie in terms of texture. The traditional filling is a marshmallow creme frosting, but you can also opt for Buttercream or Cream Cheese Frosting. Originating from New England or Pennsylvania, these treats are also known as ‘gobs.’ Homemade versions are often more flavorful and less sweet than store-bought varieties.
- How should I store Whoopie Pies?
- You can store Whoopie Pies at room temperature in a sealed container for up to one day or keep them refrigerated for up to four days. If you need to transport them, chilling in the fridge for at least an hour beforehand will make them firmer and less prone to damage. Serving them chilled enhances their fudgy texture.
- Is it possible to freeze Whoopie Pies?
- Absolutely! To freeze, place the Whoopie Pies on a baking sheet in a single layer and freeze until they are just firm enough not to stick together. Then, transfer them to a zip-top bag or airtight container and freeze for up to one month. When ready to serve, thaw them in the fridge or at room temperature for a few hours or overnight.
- Can I use a substitute for buttermilk in this recipe?
- It’s best to stick with buttermilk in this recipe as it contributes to the rich and tender texture of the cakes and is essential for activating the baking soda. Using substitutes might alter the desired texture and flavor of the Whoopie Pies.
- What type of cocoa powder is recommended?
- Dutch-process cocoa is recommended for its deep color, moisture, and flavor, which pairs perfectly with the marshmallow filling. If using natural cocoa powder, be aware that it might result in lighter and slightly drier Whoopie Pies.
Tips
- Use Dutch-process Cocoa: Opt for Dutch-process cocoa for a deeper color, enhanced moisture, and a flavor that perfectly complements the marshmallow filling. This type of cocoa is richer in fat compared to natural cocoa, making it ideal for this recipe.
- Accurate Measuring is Key: To avoid dense whoopie pies, use a digital kitchen scale for precise measurement of flour and cocoa powder. If you don’t have a scale, employ the spoon and level method to ensure accuracy.
- Chill for Easy Transport: Before transporting your whoopie pies, chill them in the fridge for at least an hour. This makes them firmer and less prone to damage during transit, while also enhancing their fudgy texture when served.
- Perfect Portioning: Utilize a medium cookie scoop (1.5 tablespoons) to portion out the batter evenly. This ensures consistent sizes and even baking, and also simplifies the process of adding the marshmallow filling.
Equipment
- Stand mixer or hand-held mixer (if you don’t already own one)
- Medium cookie scoop (1.5 tablespoons size)
- Digital kitchen scale
- Disposable piping bags with a large round tip (optional, if preferred for filling)
- Parchment paper
