Whoopie Pie Recipe
Whoopie pie is a classic American dessert featuring two soft, cake-like chocolate cookies filled with creamy marshmallow frosting.
This delicious homemade treat is perfect for parties, family gatherings, or just a comforting snack at home.
Are whoopie pies only a Maine thing?
Whoopie pies are famously associated with Maine, but they’re also popular throughout Pennsylvania and other northeastern states. While Maine claims the whoopie pie as its official state treat, the dessert enjoys popularity nationwide.
What state invented the whoopie pie?
The exact origin is debated, but both Pennsylvania and Maine claim to have invented the whoopie pie. In Pennsylvania, it’s tied closely to the Amish community, while Maine credits local bakeries with its invention.
Why do they call it a whoopie pie?
Legend says that the name “whoopie pie” came from children (and farmers) exclaiming “Whoopie!” when they found this delightful dessert in their lunchboxes. This joyful reaction reportedly gave the dessert its memorable name.
Ingredients
For the Whoopie Pies:
- 1⅔ cups all-purpose flour
- ⅔ cup Dutch-process cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 stick unsalted butter, at cool room temperature
- 1 cup lightly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk, at room temperature
For the Marshmallow Filling:
- 297 grams marshmallow creme fluff
- 15 tablespoons unsalted butter, at cool room temperature
- 1 cup powdered sugar, sifted
- 1½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
Recipe Instructions
For the Whoopie Pies:
- Preheat oven to 375°F. Line large baking sheets with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- Using a hand mixer, mix butter and brown sugar on low until combined. Turn mixer to medium-high and beat until mixture is fluffy, about 3 minutes. Scrape bowl sides and add egg and vanilla; beat another 3 minutes.
- Add half the dry ingredients and half the buttermilk; mix gently until combined. Scrape bowl as needed. Add remaining buttermilk and dry ingredients, mixing until batter is thick, fluffy, and slightly sticky.
- Drop batter by 1½-tablespoon scoops onto prepared sheets, spacing 2 inches apart. Bake for 11 minutes, until tops appear dry and cakes spring back lightly when pressed.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the Marshmallow Filling:
- In a glass bowl, beat marshmallow creme and butter on low until blended.
- Scrape sides, then add powdered sugar, vanilla, and salt. Mix on low until combined, then increase speed to medium-high and beat until smooth, about 3 minutes.
To Assemble:
- Spread approximately 1½ tablespoons of filling onto flat sides of half the cakes.
- Top with remaining cakes to form sandwiches.
- If transporting or for a fudgier bite, chill assembled pies in the fridge for at least an hour before serving.
Storage Instructions
- Room Temperature: Store whoopie pies in an airtight container for up to 1 day.
- Refrigeration: Keep pies refrigerated in an airtight container for up to 4 days. Serve chilled for best texture.
- Freezing: For longer storage, wrap each pie tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Whoopie Pie Recipe
These Whoopie Pies are a staple in Maine, and once you make them, they'll also be a staple in your home! These come together quickly, and easily.
Yield: 18 Whoopie Pies
Calories: 3115kcal
Materials
For The Whoopie Pies:
- 1 2/3 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter at cool room temperature
- 1 cup lightly packed dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk at room temperature
For the Marshmallow Filling:
- 297 grams marshmallow creme fluff
- 15 tablespoons unsalted butter at cool room temperature
- 1 cup powdered sugar sifted
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
Instructions
For the Whoopie Pies:
- Preheat your oven to 375°F and line large baking sheets with parchment.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Using a hand mixer, mix the butter and brown sugar on low until combined. Turn the speed to medium-high and beat for about 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat for another 3 minutes, or until fully incorporated.
- Add half the dry ingredients and half the buttermilk to the batter. Mix on low until just combined, scraping down the sides and bottom as needed. Add the remaining buttermilk and dry ingredients and mix again until everything is blended. The batter should be thick, fluffy, and slightly sticky—similar to a very thick cake batter.
- Using a medium (1½-tablespoon) scoop, drop even mounds of batter onto the lined baking sheets, spacing them 2 inches apart. Bake for about 11 minutes, until the tops look dry and the cakes spring back slightly when gently pressed. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the Filling:
- In a glass bowl, beat together the marshmallow creme and butter on low until blended. Scrape down the bowl, then add the powdered sugar, vanilla, and salt. Mix on low until combined, then increase to medium-high and beat for about 3 minutes until smooth and creamy.
To Assemble:
- Scoop marshmallow filling (about 1½ tablespoons) onto the flat side of half the cakes. Top with the remaining cakes to make sandwiches.
- If you’re taking them somewhere, refrigerate for at least an hour first to help them firm up. Serve chilled for a fudgier bite. Keep them in an airtight container—either at room temp for up to a day or in the fridge for up to 4 days.
Nutrition
Calories: 3115kcal | Carbohydrates: 330g | Protein: 44g | Fat: 190g | Saturated Fat: 119g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 49g | Trans Fat: 7g | Cholesterol: 485mg | Sodium: 4326mg | Potassium: 1587mg | Fiber: 27g | Sugar: 137g | Vitamin A: 5743IU | Calcium: 505mg | Iron: 18mg
