I have become a little bit obsessed with whoopie pies. Actually, that’s a gross understatement. I am completely, past the point of no return, beyond help, OBSESSED with these things. Never heard of one? Read about them here. Never had one? Make them with my winning recipe!
They are crazy good–moist, sweet, and somewhat reminiscent of a really gourmet, homemade ho-ho. But sooo much better. I get excited just writing about them, but the best moment is that anticipation before you take the first bite, as you’re carefully unwrapping one and licking the frosting from the plastic wrap.
Wrapping them individually in plastic wrap and allowing them to sit just makes them moister and gives the icing & cakes some quality bonding time.
Whoopie Pies (adapted from Bon Appetit)
Yield: 18 whoopie pies
For the frosting:
- 1 stick (1/2 cup) unsalted butter, softened
- 2 oz cream cheese, softened
- 2 cups marshmallow cream such as Marshmallow Fluff
- 1 teaspoon vanilla
- 1 1/4 cups powdered sugar
- pinch of salt
For the cakes:
- 1 stick butter, softened
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Beat butter and brown sugar in the bowl of an electric mixer. Add egg and vanilla and beat until combined. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Alternately, add dry ingredients and buttermilk a little at a time, scraping down sides of the bowl, until all ingredients are incorporated and batter is smooth.
Preheat oven to 350 degrees. Line a half-sheet pan with parchment paper (do not grease or butter the parchment, as this will result in cakes spreading). Using a 1-oz scoop, portion 12 mounds onto each sheet pan and bake for 8-10 minutes, until each cake is puffed and springs back when touched. Cool them completely and use a pancake flipper/spatula to gently lift/scrape each cake from the pan.
To assemble, fill a piping bag fitted with a medium to large star-shaped tip with icing and pipe a mound of icing onto half of the chocolate cakes. Top with remaining cakes and wrap each whoopie pie in plastic wrap. If icing is too soft, return to the refrigerator or place whoopie pies in the refrigerator until ready to serve. Allow them to come to room temperature before eating.
I have taken these to many a party and they are always a crowd pleaser. I took a batch to a tailgate party for Saturday’s UK game and you wouldn’t believe how much love and attention they got. Strangers were ogling them and I had to swat several stray hands away from my precious loot.
One guy chased us down the street and asked if they were for sale and wouldn’t you believe it, Michael, always the salesman, sold him one for $2 (hey, things are always more expensive at ball games). He happily forked over a $2 bill and I sincerely hope he enjoyed the whoopie experience. If you’re out there, $2-whoopie-pie-guy-from Saturday’s game, please get in touch with me and let me know if it was worth your while.
I apologize for my blogging hiatus/laziness, so thank you for sticking with me and continuing to visit my site! I’ve been gearing up for a busy month of work and travel and just landed in NY yesterday morning, where I promptly proceeded to get my feed bag on. Wonton noodles with roast duck in Chinatown? Check. Beard papas? Check. Coffee & biscotti gelato on a homemade cone? Check. I love this city.
3 Comments
Oh I love whoopie pies too (only the homemade variety)! Since I’m a pumpkin-aholic, I prefer the pumpkin variety. I recently saw some for red velvet that looked pretty darn tasty as well.
Have fun in NYC - eat your way through the city for me!
you’re in new york???? you know brig, boston’s not that far away
enjoy the city! miss you and those whoopie pies look fantastic
Hi Brigitte,
This is Julie, Meredith’s friend (we met at LEX 18.) I had a question for you about catering and can’t fine your email. Will you email me when you have a chance? jmelloan@gmail.com
thanks!