26 May 2009

Whoopie Pies

Have you heard? The whoopie pie is the new cupcake. Whether or not that is true, whoopie pies are making a comeback. The story of their origin depends largely on the storyteller's heritage. Was it the Pennsylvania Dutch who carried the little pies in their lunchboxes while working the fields and would "whoop" with delight at the treat? Or did they originate in the South where cooks would make them to keep children out of the kitchen, like hush puppies created to keep dogs quiet? Anyone familiar with my blog knows which side I back. :) I scoured the internet for a cream filling that did not include shortening and found this one.

Personally, I'll take a whoopie pie over a cupcake any day and this recipe is the best I have found. In fact, it is so perfect that I will stop trying out other recipes and use it exclusively. When Tinker Bell took a bite she said, "there are no words for how good this is." I agree!! Then she said, "you're pretty good at this baking stuff." Aw, shucks.

But the best part of this recipe is that the little pies are even better the next day. They should be wrapped in plastic wrap and stored in the fridge, but allow them to come to room temperature before eating.

For the cakes:
2 cups flour
1/2 cup Dutch-process cocoa powder (it has a stronger, deeper flavor than regular cocoa)
1 1/4 tsp baking soda
1 tsp salt (I used less, about 1/2 tsp)
1 cup buttermilk
1 tsp vanilla
1 stick butter, softened (I used Smart Balance 50/50)
1 cup brown sugar
1 egg

For the filling:
1 stick butter (again, I used Smart Balance)
1 1/4 cups powdered sugar
1 cup Marshmallow Fluff
1 tsp vanilla

Combine the flour, cocoa, baking soda, and salt in a bowl and set aside. Combine buttermilk and vanilla in another, small bowl and set that aside. Beat the butter and sugar together in mixer on medium speed until fluffy, about 3 minutes. Add the egg and beat until combined.

With mixer on low, alternate adding the flour mix and buttermilk mix, beating after each addition. Begin and end with the flour mixture. Grease or line with parchment at least two cookie sheets. I used two large and one small and greased them with cooking spray--I was out of parchment paper. The original recipe calls for using a 1/4 measuring cup, but I just used a large soup spoon and got 24 cookies total, which makes a dozen whoopie pies. Using a 1/4 cup with give you 9 pies total.

They are not exactly round and perfect, are they? It won't matter when you eat them!

Bake at 325 for 13 minutes, let set on the cookie sheets for 2 minutes, then transfer to a rack to cool.

While they are cooling (and they do need to be completely cool before frosting), beat together the butter, sugar, marshmallow, and vanilla on medium speed until smooth. About 3 minutes or so.

I turned over 12 of the 24 cookies and evenly distributed the unbelievably delicious filling amongst them, then topped them with the remaining cookies.

We couldn't wait until the next day and ate, well, most of the pies right after they were made. I stacked the leftovers on a plate, covered them in plastic wrap and put them in the fridge. The next day...oh, wow. Perfection.


Reeni♥ said...

What yummy treats! I have been wanting to make these for weeks now! I haven't found a recipe I was happy with. These look great!

Steve said...

I didn't even know there was a product called marshmallow fluff...my kids are going to love these.

The Wino said...

These look so good! I don't usually bake...but I am thinking of taking it up now!

Sunshine Mom said...

Reeni--give these a try! If you don't want the butter in the filling you could always substitute more fluff.

Steve--you've never had a Fluffernutter sandwich? Peanut butter and marshmallow fluff...not exactly a healthy after-school snack, but sure is yummy! Probably a really good thing that you've never heard of it. :) :)

Wino--thank you!!!

Mary Coleman said...

Oh lordy those look too good. I have a friend who's id is fluffernutter on her email.... she's addicted to them!!

The Cookie Girl said...

I love these things...could make myself sick off of them and fluffernutters.

Morta Di Fame said...

From your sheer enthusiasm I am going to save this post and try this recipe. You have gone to the end of the earth looking and you found the right recipe it seems. Thanks! The first whoopie pie I ever had was in whole foods. They are only $1.29 each. Not bad and it was really really good. I can only imagine how good home grown is. Thanks Sunshine Mom!

Cookin' Canuck said...

I have to admit that I have never actually tried a whoopie pie. Shocking, I know. However, you have convinced me to try this recipe. I'm sure my kids will be thrilled!

s. stockwell said...

Oh my, look at those... we may be a fan? easy? delish...we will do them soon. Thanks, s

Debbie said...

It's SO great to see these here. We were shopping and saw them for sale in cartons in our bakery - and I wondered how to make them!

Some of them had been rolled in sprinkles so the filling was pretty - which really appealed to my girls - so I'm going to have to try to make them that way. =) Perfect timing!

Tangled Noodle said...

These look delicious! I've had Moon Pies which are somewhat similar but I don't think I've experienced a real whoopie pie.

CaptnRachel aka Tha Pizza Cutta said...

I've never seen a homemade version of these before and I simply can not wait to try my own. Thanks for sharing!

Martha said...

I love whoopie pies. They're one of my favorite treats from childhood. For those who cant find Marshmallow fluff, marshmallow creme will work fine.

Damjana said...

Look like oreos, I'd love them!