whoopie pies

by Patricia on February 9, 2010 · 17 comments

Whoopie pies

Who wouldn’t like to make a little whoopie this Valentine’s Day? Careful though, it can be habit forming. Whoopie pies with their chocolate cake outside and creamy marshmallow inside (what did you think I meant?). I’m seriously addicted.

Whoopie pies

Whoopie pies are an Amish tradition, originally called hucklebucks. Supposedly, their current name came about because the Amish farmers who found these treats in their lunchbox would shout “Whoopie!” (see: Whoopie Pies).

Whoopie pies

I’m not sure I would shout if I found one of these in my lunch, but I would be very, very happy. Frankly, if whoopie doesn’t make you happy something ain’t right.

Whoopie pies Whoopie pies

As delicious as whoopie pies are I wasn’t satisfied. I wanted something more… More exciting. More daring. So I carefully cut out hearts with a cookie cutter (though I think this would’ve worked better if I did it before they were filled). And then…

Then I covered them with chocolate ganache and added a few sprinkles for good measure. The result? A homemade heart-shaped ding dong. Om nom nom.

[I was going to make a joke about whoopie and ding dongs, but that’s just too easy].

P.S. All those trimmed edges make a great snack that no one else has to know about because aw, how sweet, you made hearts…

P.P.S I have set up a group on Flickr as a place to share food photos, whether it is a picture of something you made from a recipe here or not. I want to see what you’re eating, so come join me.

Whoopie pies

Whoopie Pies

(adapted from Good Housekeeping Baking and Martha Stewart Cookies)

Makes about 18 cookies

1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons, 1/2 cup) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup buttermilk

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper or nonstick baking mat (ex: Silpat).
  2. Sift together flour, cocoa, baking soda, baking powder, and salt.
  3. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk and vanilla. Beat until well combined.
  4. On low speed, slowly add dry ingredients. Mix until combined.
  5. Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 8 minutes.
  6. Cool completely on a wire rack. Spread one cookie with Seven-minute frosting (recipe follows) and sandwich with a second cookie.

Seven-Minute Frosting

This is half of a traditional recipe. It makes just enough for the number of cookies in this recipe. Timing is key. It is bet to have everything you need ready before you start.

1/2 cup plus 1 1/2 teaspoon sugar
1/2 teaspoon light corn syrup
1/4 cup water
2 large egg whites
1/4 teaspoon vanilla extract

  1. In a small, heavy saucepan over medium heat, combine 1/2 cup sugar, the corn syrup and water. Bring to a boil. Raise heat to medium-high. Cook without stirring until a candy thermometer reaches 230 degrees.
  2. Meanwhile, when the syrup reaches a full boil, with an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add the remaining 1 1/2 teaspoon sugar and beat until peaks are very fluffy but still soft.
  3. When the syrup reaches 230 degrees, reduce the mixer-speed to medium-low. Pour syrup in a steady stream down the sides of the bowl. Increase speed to medium-high and beat until cool, about 7 minutes.
  4. Add vanilla and beat until fully incorporated. The frosting should be shiny and fluffy and hold stiff peaks.
  5. Use immediately.

Chocolate Ganache

Good on just about anything.

1/2 cup heavy cream
3/4 cup (about 6 ounces) semi-sweet chocolate chips

  1. Heat heavy cream in a small pan over medium heat until almost boiling (steam rising and bubbles around the edges, but you don’t want to boil it). Alternatively, you can heat the cream in a microwave.
  2. Place chocolate chips in a bowl and pour the hot cream over. Let stand until chips begin to melt, about 3 minutes.
  3. Whisk until cream is fully incorporated and you have a shiny chocolate glaze.
  4. Pour over whoopie pies or a pan of brownies. Can store any leftovers in an airtight container in the refrigerator for 1-2 weeks (reheat gently before using).
  5. Let the whoopie pies sit at room temperature or in the refrigerator for the glaze to set. Or eat it and lick it off of your fingers…


1 Crystal November 4, 2010 at 12:11 pm

oh man! The dark chocolate brownie part of this looks amazing. Literally mouth started watering as soon as I saw it.. and the filling looks divine as well. Your picture convinced me to make these asap!


2 Alison S April 30, 2010 at 10:11 am

So cute!

Up here in Canada we call them “whoopie cookies”!

3 Evan March 2, 2010 at 6:28 am

I’ve been looking for a good whoopie pie recipe and I think yours is going to do the trick! I made Lemon Whoopie pies last week and they were fantastic. I do have a question for you and this may seem silly but whenever I try to pour ganache over a little cake to cover it it never comes out smooth around the edges.. whats your secret??

4 Beth February 16, 2010 at 12:20 pm

Good lord. I don’t even know what to say. The photo of the ganache-c0vered, marshmallow-sprinkled goodness is out of this world and I’m now drooling at my desk, staring at my 3pm apple snack that is going to be completely unsatisfying now. But well worth it – these look amazing! Now I just need to find an excuse to make them…

5 Melissa February 16, 2010 at 3:46 am

This post inspired me to make Chocolate Gobs. It is a Paula Deen recipe that is very similiar to your Whoopie Pies. I first made them last spring for my son, he talked about them for days (he was 9 at the time and easily impressed!). My son and I made them yesterday, yum!

6 Lucy February 13, 2010 at 9:32 am

I love this heart-shaped remix of the whoopie pie – so cute! The thick filling looks just…immense :)

7 Stacy of KSW February 12, 2010 at 8:42 am

Delicious, now imagine these in red velvet with raspberry marshmallow creme filling :)

8 Chou February 11, 2010 at 6:46 pm

Mean. Just mean. Now I have to bake them.

9 Eliana February 11, 2010 at 8:37 am

I don’t know who wouldn’t like a whoopie pie. I for one love cake and cookies and the whoopie is a happy marriage between the two. Yours look absolutely incredible. Making my mouth water righte now.

10 Stella February 10, 2010 at 2:39 pm

Yum, the cake of those pies looks so moist and nice. I need to make something like this soon…

11 Heather February 10, 2010 at 12:46 pm

Om nom nom, indeed!

12 Natalie February 10, 2010 at 12:42 pm

Oh my these do look so so good! Bet they were gorgeous!

13 Michelle February 10, 2010 at 11:30 am

Oh my gosh! The filling alone makes me swoon!

14 Veronica February 10, 2010 at 11:21 am

Oh girl, these look incredible! I really want one now but am too busy to make them. Ship me a few? ;)

15 Sarah February 10, 2010 at 6:49 am

Those look fantastic! So much better than the Suzy Q’s that I indulge in when I’m being really bad and need a quick whoopie fix. And yes, I just admitted to the world that I eat Suzy Qs. But this weekend my Sweets will get the real homemade deal thanks to you. Perfect!

16 Kristen February 9, 2010 at 9:13 pm

Those are fantastic! You’ve got one lucky valentine :)

17 Shannon Henry February 9, 2010 at 6:57 pm

“P.S. All those trimmed edges make a great snack that no one else has to know about because aw, how sweet, you made hearts…” = best line ever!

Those look really delicious! Totally gorgeous, but not in a too-perfect-to-eat kind of way – more in the “Wow, I’ll have one of those!” way.

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