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Classic Whoopie Pies ~ Chocolate cake-like batter is baked into large, soft hamburger-sized, bun shaped cookies then filled with a fluffy, sweet marshmallow frosting.
These Classic Whoopie Pies recipe first appeared on RecipeGirl where I’m a contributor and occasionally post delicious desserts!
I’ll never forget when I had my first classic Whoopie Pie in Portland, Maine while traveling on business. My co-workers requested that I bring back Whoopie Pies for them to share, and since this was back in the days before airline travel was so difficult, I carried a big box home with me on the plane. I have to admit, I was shocked when I saw how huge they are, almost too big to hold in one hand! Soft chocolate cake you can eat with your fingers – I’m all in!
The name ‘Whoopie Pies’ may have come from the original recipients who got so exited when presented with this sweet treat, that they yelled whoopie! Or so the legend goes 🙂
The genesis of the Whoopie Pie dates back to the early 20th century with roots in Pennsylvania Dutch country as well as coastal Maine. I have no idea why they are called pies, especially since they are more like cake or cream filled cookies. Just like Boston Cream Pie is called a pie, but in reality is also more like cake. So confusing! In this updated recipe, butter, marshmallow fluff and powdered sugar come together to make a sweet fluffy filling which is much more appealing to me than the lard-ladened original. Many recipes today still include solid vegetable shortening in the filling, but I love this version with sweet, creamy butter. Using butter in the frosting also helps the fluffy filling set-up once chilled, so it’s a little less messy to enjoy.
Did I mention that these Classic Whoopie Pies freeze beautifully?
In fact, they’re quite delicious served slightly cold. I prefer them chilled because it helps keep the frosting from oozing out the sides once you take a big bite! However, to some that oozing may be their favorite part – so I’ll let you all decide – to ooze or not to ooze?
Food is memories indeed!
As with all our recipes, we solicited feedback from our serious, dedicated taste-testers. To say their response was enthusiastic is an understatement. My husband took some to work too, and several co-workers from the northeast fondly recalled stories from their childhood about how much they loved good Classic Whoopie Pies. But every single person said as good as the memories were, these Whoopie Pies were even better. High praise indeed! They went on and on about the filling, calling it the best they’d ever had, and each asked for the recipe. The best part? These Whoopie Pies are easy to make and share, and deliciously fun to eat.
Thanks for PINNING!
Chocolate cake-like batter is baked into large, soft hamburger-sized, bun shaped cookies then filled with a fluffy, sweet marshmallow frosting - an updated classic!
- 2 cups unbleached all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar, packed
- 8 tablespoons unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1/4 teaspoon instant espresso powder/granules
- 8 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 1 1/2 teaspoons pure vanilla extract
- dash salt
- 2 (scant) cups Marshmallow Fluff
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl, using an electric mixer, combine the brown sugar and butter and beat until light and fluffy. Add the egg and mix just until incorporated. With the mixer on low, add the vanilla and blend until incorporated. Scrape the bottom and sides of the mixing bowl with a rubber spatula and blend another 20-30 seconds.
In a 2 cup measure, mix together the buttermilk and espresso powder.
With the mixer set on low, add one-third of the flour mixture, then pour in half the buttermilk mixture. Repeat adding one-third of the flour, then the remaining buttermilk. Finally mix in the remaining flour, scrape down the sides and blend another minute.
Scoop the batter into a 1/3-cup measure and place in a mound on the parchment lined baking sheet. Repeat adding 5 more mounds to the first pan (for a total of 6 per pan) ensuring they are spaced about 3-inches apart. Bake for 16 minutes, rotating the pan once during baking, or until the cakes spring back when lightly pressed. While the first pan is baking, prepare the second pan by mounding the parchment lined baking sheet with six more 1/3 cup scoops of batter. Bake the second sheet then cool all 12 cakes on the parchment for at least 1 hour.
In a medium mixing bowl, combine the butter and powdered sugar and beat with an electric mixer until fluffy.
Add the vanilla and salt and blend. Beat in the Marshmallow Fluff until incorporated, about 2 minutes. Scrape the frosting into a large ziplock or piping bag and refrigerate until firm, 45-60 minutes.
Pipe the frosting evenly in the center of the flat side of 6 cakes. Top with the flat side of the remaining 6 cakes and gently press until the filling spreads to the edges of the cake. Serve immediately or refrigerate in an airtight container up to 3 days.
Adapted from Cook's Country, June/July 2006
Do you love Whoopie Pies?
If you do, we have a terrific recipe for Gingerbread Whoopie Pies that is perfect during the holidays – be sure to pin it! A Spicy Perspective posted a wonderful recipe for Lemon Blueberry Whoopie Pies that I can’t wait to try! One of my favorite cakes in the whole world is Red Velvet so naturally I am going to try these Red Velvet Brownie Whoopie Pies from Sugary Sweets. And finally, I love this creative, beautiful version of Lemon Meringue Whoopie Pies from Lemons for Lulu! I hope you found a few you’d like to try too.
We hope you have a wonderful weekend with gorgeous weather. We’ll be dusting off the grill and bringing out the patio umbrella! Yeah 🙂
Thanks so much for stopping by!
Tricia
Hi
This recipe looks amazing. As I look at other classic Whoopie pie recipes I notice some call for brown sugar and some call for granulated sugar.
Do you happen to know what the difference would be using one over the other?
Thank you
Jamie
Hi Jamie – brown sugar gives baked food a chewier texture. It is a less refined sugar that contains a small amount of molasses. Dark brown sugar contains a little more than light brown sugar. They are generally interchangeable so if you have a preference, feel free to experiment. We cannot guarantee the exact same results but feel sure most recipes will be fine. Great question! Hope you give these a try 🙂
Hi
Thanks for sharing the reciepe.
May i decrease butter in the reciepe? If yes, how much?
Hi Sahar. I would not decrease the butter as the Whoopie Pies would be dry and hard. Fat and sugar add tenderness to baked goods and are necessary for the right texture. Thanks for asking.
Hi! I plannon making these for Thanksgiving this year, but I have to travel the day before so it would be easier to make them ahead of time and take with me. What is the best way to freeze these and thaw them? And they definitely taste okay after thawing? Also, about how big are these when they are baked? We have a thanksgiving with 25 people.. which means loads of desserts. However, I want to have enough for everyone to have atleast one.. I have three cookie scoops 1 in , 1 1/2 inch and 2 inch. Any idea which might be best? The 1 inch makes a cooke like a mini bite.
Hi Brittany. I’ve been thinking a lot about your questions. I think it’s fine to make the chocolate cakes ahead of time and freeze them, but I don’t think the filling will do well. I would make the filling and put them together when you get there. The filling is sticky and may not travel well. I think the cake portion will taste fine after being frozen. These are really big, bun sized cookies and the recipe only makes 6 cakes. I haven’t tried making them in a mini-size but think they will be fine. I would go with the 2-inch scoop for sure and really watch the baking time. I haven’t tested them in smaller cakes so I don’t know how long they need to bake. It would be a complete guess to say how many this recipe would make using the 2-inch scoop. Perhaps you can try making these well ahead of time so if you need to make multiple batches to freeze, you will have enough time. I’m also not one to make a brand new recipe at the last minute for a special holiday. If something goes wrong or you make a mistake, then your experience will not be good. You probably won’t need to thaw them if you are traveling and taking the frozen cakes with you. Not sure if you are driving, using a cooler, etc. Flash freeze the cakes by putting them on a baking sheet and freezing for an hour or two. Once frozen, store in an airtight container with wax paper between the layers. Hopefully they won’t stick to the paper once they are thawed. Good luck and hope this helps.
Thanks! I plan on doing some trial runs over the next two weeks! If the freeze and thaw well then ill make them over the weekend before Thanksgiving… otherwise I will make the cakes tuesday night and put into container to travel for Wednesday. We are driving about 6 hours from NC to Georgia so a cooler is an option! I will let you know how the freezing process goes! Tha m you!
Thank you Brittany – and happy Thanksgiving!
My three daughters and I made these today- it was a rainy day on the lake and the house was filled with delicious aromas. They tasted even better than they smelled . This is our new favorite! Thank you! The recipe was just perfect!
Thanks so much for the feedback Marissa! We love this recipe and so glad you did too. Thanks for giving it a try and for taking the time to come back and let us know how it turned out for you 🙂
Hi these look great! I’m a little confused about the filling. The butter calls for 8 tbs which is noted as a cup but on the sticks it’s noted as a half cup. Do you recall which is correct?
Hi Tiffany – I am so glad you caught that – it is 1/2 cup – the 8 tablespoons is correct. Thank you – I will update the recipe now! Have a wonderful weekend and thanks again.
I never made Whoopie Pie before, but now I want to make some badly! These look perfect and yummy 🙂
They are a real treat Muna – hope you get to try them someday. They are a favorite of our friends in the northeast for sure. Have a terrific week!
I want one and I want it now 🙂
Amalia
xo
I hear you Amalia and I understand 🙂
Whoopie! A classic specimen of a classic treat. Yum!
Thank you Jessie 🙂 Have a wonderful week!
Hi Tricia!
These WHOPPIE PIES look SCRUMPTIOUS!!! 😉
Thanks Becky! Great to hear from you – hope all is well 🙂
I see whoopie pies in my future! Why are they so much more fun than a chocolate cake with icing – not that there’s anything wrong with that! I love the idea of marshmallow fluff in the filling, I bet it’s so fluffy in addition to being delicious! I bet your husband’s co-workers watch him come in the door each day, hoping there’s a pan or box or bag of your goodies being carried in!
Haha – you nailed it Chris – my husband’s co-workers swarm the area around his office when he brings in treats. They are the sweetest taste testers! Whoopie Pies are uniquely delicious and worth the splurge! Thanks for stopping by – have a great, beautiful weekend!
My family LOVES whoopie pies! Yours look picture perfect—I think it’s time to make a batch!
Thanks Liz! My family wishes I would make these again 🙂 Have a lovely weekend!
Now THAT’S what I grew up with in Maine. Not those little tiny whoopie pies. The cafe up the street from where I grew up made them the size of a lunch plate. No complaints.
The filling is different from what all the folks I knew used but I think this sounds wonderful and a lot easier than the roux method.
Hey Maureen! It’s great to hear from you! I love food memories and it sounds like you have one with Whoopie Pies 🙂 Thanks so much for stopping by!
Fantastic. Is there something we can find if cannot get a hold of marshmellow fluff? Thanks 💕
I know these cookies would be good with a simple plain icing or you can make your own marshmallow frosting. Marshmallow creme or marshmallow fluff would both be fine in this recipe. Hope that helps 🙂 These are incredibly delicious!
I wish that bite taken out of the top cookie was in my mouth 🙂 They look scrumptious, Tricia!
Thank you Susan! These really are terrific and better than any I had in Maine. Soft and chocolatey, with a creamy sticky middle – what more could we want? 🙂 Have a lovely weekend!
What a treat, I would love to have some of them right now. I am pinning and sharing them.
Thank you very much for sharing and pinning Gerlinde. These are so delicious! Easy to make too so I hope you’ll give them a try. Have a lovely weekend!
Oh, my!! I know one little grandson whose eyes would light up over these!! Thank you for sharing your recipe! Oh, yes, for the grilling and patio kind of weekend!! Hip hip hurrah! Enjoy!! blessings and hugs ~ tanna
Thank you Tanna – hope you get to make them for your little men! Have a lovely weekend.
wow! these look mouthwatering Trisha and what a cute story to go with them. Wish I could be one of your taste testers….
I wish you could too Cheri! It’s a tough job and honest feedback is a must 🙂 Thanks and have a great weekend.
This is going to sound strange, but I’ve never had a Whoopie Pie! I don’t know where I’ve been, but these look incredible!! Sharing and pinning 🙂
Not strange at all! I was almost 40 years old before I had one. They are very popular in the northeast – Pennsylvania, Maine and apparently New York too!
They look perfect
They are delicious Larry – everybody went nuts for them. Thank you!
Yes please! I have never made Whoopie Pies and I’m seriously wondering why that is, because these look absolutely delicious!! Putting this one on my baking list right now 🙂
You’re going to love how easy they are to make Jennifer. Thanks for stopping by – hope you have a great weekend 🙂
They look bakery perfect, Tricia. I would love one for my afternoon tea!
I’ll split one with you Angie! Thanks 🙂