Whoopie Pies

My darling son recently turned 2. He was thrilled about his upcoming birthday, and the impending gifts, food, and grandparents. He loves to look through my cookbooks, so I let him pick out his own birthday treat. I thought he’d go for a cake, but he was more innovative than that – whoopie pies!

Now these are not as familiar as I imagined, so in case you haven’t had the privilege of eating one, it’s essentially a chocolate cake-like cookie, with a lovely vanilla buttercream/marshmallow fluff filling. Absolutely perfect for a kid’s birthday – and bonus, you can make the cookies, the filling, or the entire assemblage up to three days ahead and store them in the fridge. They actually are better served cold, as the filling sets up nicely after a few hours of chilling.

These were perfectly set off with strawberry buttermilk ice cream, from A Little Yumminess. This is an easy and delicious ice cream recipe, and can be adapted for many different fruit flavors.

Whoopie Pies from Cook’s Country America’s Best Lost Recipes
makes 6 pies


2 cups flour
1/2 cup Dutch process cocoa
1 tsp baking soda
1/2 tsp salt
8 T unsalted butter, room temperature
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup buttermilk
1 tsp vanilla extract


12 T unsalted butter, room temperature
1 1/4 cups powdered sugar
1 1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups marshmallow fluff

1) Cakes: Preheat oven to 350 degrees. Line two baking sheets with parchment or a silicone baking sheets.

2) Whisk flour, cocoa, baking soda, and salt together.

3) With a mixer, beat butter and sugar until fluffy. Mix in egg and vanilla. Mix in flour mixture and buttermilk alternately in two batches.

4) Scoop 1/3 cup batter onto baking sheets, 6 per sheet. Bake until cakes spring back when touched, 15-18 minutes. Cool cakes on baking sheet for at least an hour.

5) Filling: Beat butter and powdered sugar together until fluffy. Beat in vanilla and salt, and then mix in marshmallow fluff until completely mixed. Chill for at least 30 minutes before assembling pies.

6) Put about 1/3 cup of filling on the flat side of one cake, top with flat side of another cake and squish together. Repeat with remaining cakes, making 6 pies.

Comments 6

  1. A Little Yumminess wrote:

    Whoopie for whoopie pies! I am going to try these for my daughter’s birthday – unfortunately it’s in Dec so I’ll be looking for excuses sooner. Thanks for the using the Strawberry Buttermilk ice-cream. We have been making it a bunch. Love the little toothpicks…where did you get them?
    I hope it was a good bday! :)

    Posted 05 Jul 2010 at 3:24 pm
  2. Anna wrote:

    My mother got me the little animal toothpicks probably almost two years ago – she said they were from the Martha Stewart collection at Michael’s, so sadly they probably don’t have them anymore – but you never know! Good luck! (And I think Whoopie Pies would be a lovely, albeit not traditional, way to celebrate Bastille Day.)

    Posted 05 Jul 2010 at 5:45 pm
  3. RAW wrote:

    i do some baking myself and i know its never the same when you subtitute ingrediants but im still wondering can i remove the buttermilk for something else? have you done it with some other ingredients ?

    Posted 06 Mar 2012 at 2:03 am
  4. Anna wrote:

    I haven’t tried this particular recipe with anything than buttermilk, but there are many cases when I have a pancake/quick bread recipe calling for butter milk and I’m out. Instead I replace it with milk curdled with vinegar or lemonjuice (1 T vinegar/juice to one cup milk.) Let it sit for about 10 minutes. You typically can’t just substitute milk, as the recipe often depends on the acid in buttermilk to react with baking soda for rise. Good luck, and let me know how it turns out!

    Posted 06 Mar 2012 at 2:07 am
  5. PapitaBonita wrote:

    Hi, lovely recipe and I plan to make them but I live in Europe and do not have access to marshmallow fluff. Do you have any suggestions on how to substitute it?

    Peace and Love

    Posted 08 Oct 2012 at 8:45 am
  6. Anna wrote:

    I googled ‘homemade marshmallow fluff’. There seem to be some promising recipes! You should have access to all of the ingredients in this one: http://www.bonappetit.com/recipes/2011/08/homemade-marshmallow-creme

    Posted 10 Nov 2012 at 2:14 am

Trackbacks & Pingbacks 1

  1. From Summer Berry Birthday Cake | Tallgrass Kitchen on 02 Jul 2011 at 1:32 am

    […] until he finds one that tickles his fancy.  I have to say, he’s got a good eye. Last year, whoopie pies, this year, a layered berry cake. Slices of delicious vanilla cake, slathered with freshly whipped […]

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