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Whoopie Pies

November 11, 2012

Whoopie pies….what can I say about them. They are amazing. I happened upon this recipe from via many years ago and have made it for friends and family, for parties and for just myself. It has always delivered that wonderful comforting flavor that I remember as a child when my mom would bake cakes, cookies and cupcakes for us kids. I have not altered this recipe in any way and it consistently delivers a wonderful texture, small crumb and is firm enough to hold up to the filling, but still tender enough for a great initial bite. This is one of my favorites. I am so glad that has shared it with us all! Please enjoy! One thing to note is that the marshmallow butter cream filling recipe on has been transcribed incorrectly from the original recipe and has unfortunately disappointed a number of home cooks. The error is in the incorrect amount of 2 cups for marshmallow fluff indicated instead of the correct 1 cup. Otherwise add additional confectioners sugar if filling is too runny.

Whoopie Pies
Gourmet | January 2003

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they’re made, we think the cakes are much better a day after baking.
Yield: Makes 8 individual desserts
Active Time: 30 min
Total Time: 1 hr


For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
1 cup marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla


Make cakes:

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 1/4-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 filling:

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


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

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