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Whoopie Pies!

November 2, 2010

Lately, whoopie pies have become a pretty popular desert. I’ve been watching Bravo TV’s Top Chef: Just Deserts, and I think I’ve seen a whoopie pie in almost every episode. So, I was inspired to make some and luckily, my good friends Lindsay and Taylor from Love & Olive Oil had made some recently! Given their excellent desert recipes, I knew this one was going to be great.

What I love most about whoopie pies is that they’re fun to eat. They are messy, chocolate-y, and marshmallow-y – I mean, come on, what more do you want in a desert, right? These whoopie pies are great for a dinner party, a potluck, or for your snacking pleasure and they can be made large, medium, or small sizes depending on your fancy!

So here’s the recipe – hope you enjoy making these! They are truly great for the holidays.

Classic Whoopie Pies

Makes 8 large whoopie pies (about 4″), or 16 smaller (2″) pies.
Adapted from King Arthur Flour. (Taken from Love & Olive Oil)


1/2 cup butter
1 cup brown sugar, packed
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa
2 1/3 cups all-purpose flour
1 cup milk

1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup confectioners’ sugar or glazing sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla extract


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth. Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Mixing in Flour

Wait until all the flour is incorporated before you add the milk

Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A muffin scoop works well here. For smaller cakes, use a cookie scoop.

Bake the cakes for 15 to 16 minutes, till they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

To make the filling: Beat together the butter, shortening, sugar, and marshmallow till well combined.

Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.

Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.

Once you take your first bite, you’ll be so happy that you’ll scream “WHOOPIEEEEEEEEEEEEEEEEEEE!”



4 Comments leave one →
  1. November 2, 2010 7:18 AM

    Hooray! So glad you enjoyed them as much as we did. They are Taylor’s favorite!

    • November 2, 2010 2:43 PM

      A great recipe, Lindsay! I’m thinking about doing some pumpkin whoopie pies for thanksgiving – ever tried those?

      • November 2, 2010 3:37 PM

        Not yet – but multiple people (mom included) have sent me the recipe for them. 😉 I may have to! Too many things on my baking wishlist!

  2. December 9, 2010 4:01 AM

    They look delicious, and creamy. My husband will love them.

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