Makin’ Whoopie—-Pies, that is.

Did you know that June is Dessert for Dudes month?  Yes, the third annual!  What is Dessert for Dudes month you ask?  In honor of Father’s Day a fellow food blogger  (Bake at 350 ), is  highlighting desserts that are especially dude-worthy.  She has invited other bloggers to join in.  I think  this is a marvelous idea and so I too will be honoring the men in my life with desserts that they particularly like.  Last week (June 7) I presented the recipe for Rhubarb Pie which is my husband’s favorite kind of pie.  Today’s recipe is in honor of my dance partner, who loves all kinds of sweets, and chocolate in particular.

Last week we were dancing to the tune “Makin’ Whoopee” when he said “there’s a title for your blog,  what can you do with Whoopee”?  My reply:  “make Whoopie Pies”.  Now, I’m not sure how familiar you all might be with Whoopie Pies.  They began as a regional favorite that has been attributed to the Amish people, and the states of Maine and Pennsylvania, both of which had large populations of Amish, claim to be the birth place of the Whoopie Pie.  Here in the Northeast they can still be found in small convenience stores and country markets, usually located up front near the checkout.  The classic whoopie pie consists of two large discs of chocolate cake enclosing a mega-dollop of cream filling.

The recipe I have for you today is for the classic style whoopie pie, although they can be made in other flavors with complimentary fillings.   Individually packaged, they make a nice take-along for a hike, a picnic, or whenever the need arises for a sweet treat.  OK, enough background information,  let’s get started.  Whoopie Pies here we come!

Chocolate Whoopie Pies with Creme Filling.

This recipe calls for cocoa.  I like to use Dutch Process cocoa for its nice dark color but any cocoa will work.  I would recommend Hershey’s Extra Dark, if you can’t find Dutch Process cocoa.  Also I add a little espresso powder because I feel it deepens the chocolate flavor and adds a special little nuance.

Put all of the following in a large mixer bowl, and beat together, scraping down the bowl several times as you go:

  • Butter, 1/2 cup, softened
  • Brown sugar, 1 cup
  • baking powder, 1 teaspoon
  • baking soda, 1/2 teaspoon
  • salt, 3/4 teaspoon
  • vanilla, 1 teaspoon
  • espresso powder, 1 teaspoon
2.  1 large egg.  Add to above mixture, and beat again, scraping down the bowl well.
3.  1/2 cup  Dutch Process cocoa, whisked together with 2 2/3 cups flour.  Add to the creamed mixture alternately with 1 cup milk.
4.  Prepare 2  baking sheets by lining with parchment paper.  Now you need to decide on cookie size:  Standard pies are about 5 inches in diameter.  To get this size use a muffin scoop to measure batter;  i.e.,about 1/4 cup .  Yield will be 8-9 large pies.  For a smaller pie about 2 3/4 ” diameter, measure batter out with a cookie scoop, about 2 1/2 tablespoons of batter, for a yield of 16 pies.
5.  Drop batter onto prepared baking sheets leaving plenty of space between mounds as they will spread.  Bake 14-16 minutes. (start checking at 14 minutes)  They should look set, dull not shiny, and feel firm to touch.  Cool completely on baking pans.  When they are luke warm lift gently with a spatula if they are stuck.  Wait till completely cooled to fill.
Before baking (left), shiny, moist chocolate blobs.  After baking (right), puffed, dull, set,  firm to touch.
Creme Filling
Aaaaah, the filling!  These are the ingredients:
  • 1 cup vegetable shortening
  • 1 cup confectioners sugar
  • 1 1/3 cup Marshmallow Fluff or Marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 Tablespoon water
  • 1 1/2 teaspoon vanilla

1.  Beat shortening, sugar and Fluff till well combined.  I’m anticipating your question:  “Can I substitute butter for shortening”?  Well, if you do you will be making a soft butter creme filling..  “Real” whoopie filling was made of lots of shortening, sugar and raw egg whites.  These days the egg whites are replaced by the Marshmallow Fluff.  This has a stiffer consistency than Marshmallow Creme, so if using Creme, you may need to add a little more sugar.  Remember if you don’t use shortening, you’re not making a true whoopie. Most shortening sold today is free of trans fats, if that’s your worry.

2.  Continuing:  Beat everything till smooth.  Now add the vanilla, and salt dissolved in water.  Beat again till smooth


3.  To fill the pies,  scoop about 1 Tablespoon filling (for smaller pies) and place on flat side of a chocolate cake.  Place another cake on top and gently squeeze together to push the filling to the edges.  To fill the larger size cakes, use 2-3 tablespoons of filling, and do the same thing;  put it on one cake, top with another cake and squeeze.

4.  Do these look like snack cake heaven, or what?

Try one and say,  WHOOPEE!

SOURCE:  adapted from One Girl Cookies