📝 About This Recipe
A quintessential New England treasure, the Whoopie Pie is a delightful hybrid between a soft-baked cookie and a decadent cake. This recipe features deep, dark cocoa mounds that are impossibly moist, sandwiched around a cloud-like marshmallow fluff buttercream that avoids the cloying sweetness of modern imitations. Originating from the Amish and popularized in Maine, these handheld treats offer a nostalgic, comforting flavor profile that defines American roadside bakery charm.
🥗 Ingredients
The Chocolate Cakes
- 2 cups All-purpose flour (leveled and sifted)
- 1/2 cup Unsweetened Dutch-process cocoa powder (for a rich, dark color)
- 1 1/4 teaspoons Baking soda
- 1/2 teaspoon Fine sea salt
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Dark brown sugar (packed)
- 1 Large egg (at room temperature)
- 1 teaspoon Pure vanilla extract
- 1 cup Whole milk (at room temperature)
The Signature Filling
- 1/2 cup Unsalted butter (softened)
- 1/2 cup Vegetable shortening (essential for authentic texture)
- 1 1/2 cups Confectioners' sugar (sifted)
- 7.5 ounces Marshmallow fluff (one standard jar)
- 1 1/2 teaspoons Pure vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the cakes don't stick.
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2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined and free of lumps.
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3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes.
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4
Add the egg and vanilla extract to the butter mixture, beating well and scraping down the sides of the bowl to ensure everything is incorporated.
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5
Turn the mixer to low speed. Add half of the dry ingredients, followed by the milk, and then the remaining dry ingredients. Mix just until the batter is smooth; do not overmix or the cakes will be tough.
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6
Using a large cookie scoop or a 1/4 cup measure, drop mounds of batter onto the prepared baking sheets, spacing them at least 2 inches apart as they will spread.
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7
Bake for 12-15 minutes. The cakes are done when they spring back lightly when touched and a toothpick inserted into the center comes out clean.
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8
Allow the cakes to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be cold before filling.
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9
To make the filling, beat the softened butter and shortening together in a clean bowl until very smooth and creamy.
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10
Slowly add the confectioners' sugar and vanilla, beating on low then increasing to medium-high until fluffy.
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11
Fold in the marshmallow fluff using a spatula, then beat on high for 1 minute until the filling is airy and bright white.
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12
To assemble, match up pairs of cakes of similar size. Spread or pipe a generous amount of filling onto the flat side of one cake.
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13
Place the second cake on top, flat side down, and press gently until the filling reaches the edges.
💡 Chef's Tips
Use Dutch-process cocoa for that iconic dark, mellow chocolate flavor rather than natural cocoa powder. Don't skip the shortening in the filling; it provides the stability needed to keep the marshmallow fluff from oozing out. Ensure your egg and milk are truly at room temperature to prevent the batter from curdling during mixing. If your kitchen is warm, chill the assembled pies for 15 minutes to set the filling before serving. Store pies individually wrapped in plastic wrap to keep the cake moist and prevent them from sticking together.
🍽️ Serving Suggestions
Serve with a tall, ice-cold glass of whole milk for the classic experience. Pair with a hot cup of Maine-style blueberry tea for a cozy afternoon treat. Wrap them individually for the perfect addition to a New England-themed picnic or lunchbox. Top with a light dusting of powdered sugar just before serving for an elegant touch. Enjoy alongside a scoop of vanilla bean ice cream for a decadent 'Whoopie Sundae'.