- Dish type
- Celebration cakes
- Birthday cake
These whoopie pies are filled with marshmallow cream, a New England tradition.
1 person made this
- For the whoopie pies
- 85g butter, softened
- 200g caster sugar
- 1 egg
- 250g plain flour
- 25g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 pinch salt
- 250ml milk
- 1 tablespoon vanilla extract
- For the filling
- 170g butter, softened
- 90g icing sugar
- 1/4 teaspoon vanilla extract
- 100g marshmallows
- 1 tablespoon milk
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat the oven to 190 C / Gas 5.
- Beat the butter, caster sugar and egg together in a bowl until creamy.
- In another bowl, whisk together the flour, cocoa powder, baking powder and salt. Stir in the butter mixture gradually, alternating with the 250ml milk, and mixing well after each addition. Stir in the 1 tablespoon vanilla extract. Drop tablespoonfuls of the batter onto a baking tray lined with baking parchment.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 10 minutes. Remove from the oven and let cool for a few minutes, then remove to a wire rack to cool completely.
- Beat the 170g butter with the icing sugar in a bowl until smooth. Stir in the vanilla extract.
- Place the marshmallows in a microwave-safe bowl, and cook in the microwave on High until melted, about 30 seconds. Stir the marshmallows and the 1 tablespoon milk into the butter mixture. Spread the marshmallow cream onto the flat side of one biscuit, then place a second biscuit on top.
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Whoopie Pies Recipe
Whoopie Pies Recipe makes an old fashioned soft chocolate cookie with luscious marshmallow cream filling.
It is made 3 1/2-4 inches in diameter and looks and taste more like a cake than a cookie.
Fill them with your favorite ice cream and freeze them for a quick snack for unexpected company.
Whoopie Pies Recipe cookies were first made in America by the Amish people in the 1920s.
According to legend, they got there name from children who found them packed in their lunch pails shouting,"whoopie!"
My first memory of eating this "type of cookie" was in 1942 when Daddy gave my twin sister and me a whole oatmeal cookie each, along with a whole Pepsi Cola for our 5th birthday.
We had previously gotten only one cookie and Pepsi to divide between us.
Oatmeal was our favorite cookie.
Pepsi was our favorite cola.
By the way, I never heard what we just referred to as Pepsi, RC, Coca Cola, and Doctor Pepper referred to being a soda.
Daddy owned a country store and these snacks, along with nabs, which were packaged peanut butter and crackers, along with small cans of sausages and potted meat, was daily lunch for workers stopping by on their lunch breaks.
The people I knew back in those early days, as I recall, asked for "Moon Pies", regardless of which type of cookie they were.
The first time I heard about "Whoopie Pies" was from reading about them in a Woman's Circle magazine, "Recipes" classified ads section in the 1970s.
Whoopie pies were a big thing growing up. We would head to the auction market every Sunday. Sometimes it would be one nearby, sometimes we&rsquod head to the Amish Market in Lancaster. It didn&rsquot matter where we went because whoopie pies would always end up in our basket. Now with a whoopie pie craving happening but no whoopie pie seen at my local grocer I headed to the kitchen to make a classic Vanilla Whoopie Pie Recipe!chocolate whoopie pies and pumpkin whoopie pies in the past but I never made vanilla ones. Vanilla cake is one of my favorite treats so these pies have a cake like texture as they are very soft. And the filling. AND THE FILLING. The filling is incredible.
I used a whoopie pie pan for this recipe but you can alternatively just add a heaping tablespoon of the batter onto a cookie sheet for each pie.
- all-purpose flour
- unsweetened baking cocoa
- baking soda
- baking powder
- granulated sugar
- large eggs, room temperature
- vanilla extract
- unsalted butter
- powdered sugar
- container marshmallow fluff
- vanilla extract
I have made these a dozen times and they come out great each time. That said, the type of cocoa used impacts the final result. I have tried a few different kinds, from cheap to expensive, and always go back to Ghirardelli unsweetened cocoa. Also, the fluff in the filling recipe is key to making these pies awesome. But, I don't go by the "exact" recipe for the filling. I use the same ingredients but I might use a little more butter, or a little more fluff. It depends but the key is to keep it soft and fluffy but not runny. Too much of one thing can make it runny, and whatever you do, refrigerate right after making so they don't ooze all over!
The cakes were delicious. The trick was not to overbake. Very chocolatey and just on the border of dry, but not dry! Baked 6 minutes top ⅓ and bottom ⅓ of oven and switches for 5 more minutes exactly. The filling however was a mess. We actually made our own marshmallow fluff and it was amazing. but once it hit the buttercream, it deflated and the filling was goopey and ran all over the place when we filled the pies. Next time Iɽ just use the marshamallow fluff for filling, or buttercream instead. Also, these were huge. I made 8 (16 cookies) as it recommended but next time Iɽ make 10 (20 cookies) for a smaller treat.
First time making this recipe. Very different from my normal one. My family loved them and I will certainly be making them again.
Complete MESS!! followed recipe and filling was a complete mess. Spilled out and got everywhere. had to throw them all away. Waste of time!
Love them #Epic gamer moment! Being a professional Gamer these taste grate would make them again.
I think the brownies were good but a little sour and hard all up would make it again.
I am a professional baker, This recipe is horrible.
Made them today. Excellent moist cake great filling. Used half brown and half white sugar. Came out great. Make sure to use Marshmallow fluff and not marshmallow creme. They ARE NOT the same thing,gender, the reviews for runny filling.,
I LOVE epicurious but I tried this recipe And it was totally disgusting! What a waste of time! I made the cake part and it came out dry and hard! I did exactly what the recipe said! Then I said oh then the filling should not be as bad. NO, it. was. the. worst. thing. ever. I hate this recipe ! The filling dropped EVERYWHERE!! The cake wasn’t even HOT. Or WARM. HELLO. DO NOT MAKE THIS!!
We made these for a bake sale, and they disappeared faster than we could bring them in! It used to be the cheesecakes that went first- but these were a really big hit! (We call them “whoopie cushions”) Fun, Delicious, and Easy to prepare!
I made these according to the recipe and they were delicious. The cakes were moist with just the right amount of chocolate and the filling was easy and delicious. I did put them in the refrigerator to firm up. I will definitely make these again.
I have chaired our school bake sale for 8 years. I’ve made absolutely everything there is to make when it comes to baking. I haven’t made whoopie pies in a few years so I thought I’d give this easier version a try. OMG! What a nightmare. What a waste of my time and money (making 36 pies). No matter what. Tried to do to salvage the filling, it was gooey and dripping everywhere. Even tried adding xanthan gum, which thicken anything, but to no avail. Of course when you make this recipe or any other whoopie pie, you bake the cookies first so. waste of time. Now I’m behind schedule. Whoever said these were good and filling was fine I still related to this person. There is NO WAY this filling could sit stiff enough to fill a pie.
I have made this recipe numerous times at the request of the teen who consumes the results, this is our go-to whoopie pie recipe. Note: I ALWAYS make my own marshmallow fluff and then add the butter and half the called-for icing sugar for the filling, as we prefer less sweet filling. Leaving out half the sugar means the filling is less stiff, however - we compensate by refrigerating the assembled pies, and the family takes them directly from the fridge.
3.5 forks. This was a great recipe, my cookies puffed up nicely. Not sure why negative feedback on filling. It was great and didn't see issue w/ stickiness. I bought a 7.5oz size Fluff and used that and cut back a bit on the confectioners sugar. Would definitely make again, all were gobbled up.
Followed recipe exactly. Wish I had read more than the first few reviews. The cookies are fine, however the filling is a mess. It tastes ok but after assembling the cookies with the filling, the marshmallow filling slides all over, drips down the cookies, and leaves a gooey mess. Next time I will keep the cookie recipe, and replace the marshmallow mess with a buttercream icing.
I have to agree with another reviewer--dry cakes, icky sweet filling. Not even close to a good whoopie pie.
Not worth the calories. The cake portion was dry not much flavor evan with the best ingredients. The filling had an awful sickly sweet taste that didn't add anything to the finished product. Neither cake or filling were difficult to make , but I wouldn't make it again, very disappointing.
I wanted to make these for my friend who is pregnant but was having a hard time finding a recipe comparable to the place she ate them in the Hamptons last time she was pregnant. These were absolutely perfect! I made the marshmallow creme from scratch though - while time consuming , was totally worth it.
ridiculously good. my all time favorite recipe for whoopee pies. perfect.
I made these just this morning and they are very, very good. I followed the advice of Scotianovan a couple of reviews down and used the homemade fluff. Way better than storebought. The filling was a little soft, but I think that it was because I used more than the recommended amount of fluff for the filling. Very tasty, though.
Don't forget the vanilla! Although vanilla is listed in the ingredients of the cakes, it is NOT mentioned in the instructions. Half of mine have no vanilla. (
We loved this recipe! My daughter (age 9) and I made these over winter break. They were surprisingly good. Marshmallow creme makes it a great sweet filling. We will definitely make them again!
Great Recipe! I have made these a few times now and they are amazing. For the filling I made my own marshmallow creme I used the recipe from here http://www.cinnamonspiceandeverythingnice.com/homemade-marshmallow-fluff-chocolate-too/ but i used extra large eggs, which probably resulted in it being less sweet. I used marshmallow fluff from the jar one time, and it was just too sweet and sticky. I also used vanilla bean paste in the marshmallow creme and then again when I made it into frosting. And they really are better the next day, and keep getting better according to the people I've been making them for.
Dumb question: I haven't made this recipe yet but I see "Baking Soda" on the list of ingredients. I just came from a different web site (they had a recipe for chocolate Whoopie Pies and I'm looking for vanilla), anyhoozle they list "Baking Powder" in their list of ingredients. I'm not a chef but realize that those are different things. Who's right?
I made these last night, doubling the recipe. I agree with another reviewer that the 1/4 cup dollop of cake batter may be much if you would rather have a smaller cookie, but consistency is everything - no matter the size, the same scoop each time will yield very consistent results. As for the filling, I found that the addition of sugar to the marshmallow Fluff brand is entirely too sweet, as the Fluff is plenty sweet on its own. I will try to omit the sugar next time, but will still include the butter and vanilla for spreadability (the Fluff may not apply well to the cake surface and may not spread well when the top cookie is applied and lightly pressed). Anyway you choose - this recipe was awesome, but don't forget to warn lucky recipients of this delightful bit of perfection that it is devil's food and should be accompanied by milk - or something).
- 1/2 cup strawberries chopped fine
- 1 tablespoon strawberry jello powder
- 1/2 cup unsalted butter, softened (1 stick)
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 8 tablespoons unsalted butter, softened (1 stick)
- 1/4 cup strawbeberries
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups marshmallow cream such as Marshmallow fluff brand
Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling
Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven preheat to 350°F. Line 2 baking sheets with parchment spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.
Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling
Heeeey guys! Happy almost weekend! My kids have a random half day today – isn’t that weird? I’ve never heard of a half day in the middle of the week.
Let’s all hope that I don’t forget to pick them up.
You know what. I’m gonna set an alarm. Better safe than sorry.
Today is an exciting day because not only do I have another pumpkin recipe but I also have a Kitchen Stand Mixer giveaway!
These Pumpkin Whoopie Pies with Marshmallow Cream Cheese Filling were inspired by my current favorite candle. I know, so typical.
Anyway, it’s the Vanilla Pumpkin Marshmallow candle from Bath and Body Works and I am obsessed. It’s sweet, pumpkiny and everything I’ve ever wanted in a candle. If you aren’t burning it in every room in your house… why not?!
These whoopie pies are so tasty! The cookie itself is soft and a little bit spicy and the filling is as delicious as it sounds!
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only.
To make this Whoopie Pie recipe, preheat oven to 350° F. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
To make Whoopie Pie Filling:
In a medium bow, beat together shortening, sugar, and 2 (7 oz.) containers Solo Marshmallow Creme stir in vanilla extract until well blended.
When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
WHOOPIE PIES WITH BUTTERCREAM FILLING
below are two recipes.. The Amish recipe posted at the bottom uses raw egg whites in the marshmallow creme filling so if you do not want to use raw egg whites go with the first recipe posted called Whoopie Pies with Butter Creme Filling .. Whichever you choose, they both will be delicious I am sure. Be sure to go to Tried and True Recipes on Facebook and let us know which recipe you tried! Enjoy!
WHOOPIE PIES WITH BUTTERCREAM FILLING
This recipe is very moist, and the buttercream is not too rich and heavy.
I like homemade from scratch everything myself, and I will post the homemade cake batter at the bottom as well for you to use, but yes you can use a cake mix in this recipe, I did today and it was super duper moist. Just like I wanted it.
CAKE MIX BATTER VERSION
Grab a “Super Moist” Duncan Hines Cake Mix
mix well till all lumps are free
then pour in 1 large box (5.1 0z) Instant Vanilla Pudding (just the dry mix)
blend well until thick and glossy
Preheat oven to 350 degrees
lay parchment paper over cookie sheets
spray with bakers joy lightly
using a small scooper, (about two to three Tbsp) I try and make them a little bit apart so they have room to spread while baking.
While baking begin your Buttercreme FIlling
2 sticks completely softened salted butter
whip the butter well with a paddle mixer
slowly add in some Confectionary sugar – sifted- I don’t measure it – more a consistency thing, but around three cups give or take
Use real Vanilla.. a bit at time (I have some yummy homemade vanilla my friend Raquel sent me)
I add in just a little bit of evaporated milk.. you can use cream, milk, whole milk … whatever you have.. just a tiny bit anyways .. like a few Tbsps or more as you check your consistency.
A good buttercream should be thick, but lite, flavorful but not overpowering. Decadent but not too rich.
Let your tops completely cool.. and leave them on the parchment before peeling them off because if you peel them too early (like I did on a few hahahaha only because I was in a hurry to get to mom’s) because they are so moist, the tops will flake off if. you peel off parchment too early.. so let them lay until cooled and ready to fill.
use a large cup or glass and pull your pastry bag over the sides for easy filling and just ladle in the buttercream, using the side of the cup to guide it in. lift out your bag and twist, and you are ready to pipe your filling.
Keep in airtight container if they last that long.
AMISH WHOOPIE PIE VERSION WITH HOMEMADE MARSHMALLOW CREME FILLING
1/2 cup solid vegetable shortening
1 cup buttermilk or sweet milk
Lightly grease baking sheets.
cream shortening, sugar, and egg till smooth and light
In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
add vanilla to milk. Add the dry ingredients to the shortening mixture, alternating with wet mixture till smooth and creamy.
Drop even spoonfuls onto prepared baking sheets. With the back of a spoon make circles, leaving 1 to 2 inches between each cake.
Bake 10-15 minutes or until they are firm to the touch. So not overcook
Remove from oven and let cool completely on a wire rack.
Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling.
Wrap individually in plastic wrap, or place them in a single layer of waxed paper so they don’t stick
Homemade Marshmallow Creme Filling
3 egg whites, room temperature
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract
In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
Your homemade marshmallow fluff/cream is now ready to use on your Whoopie Pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.