Just about every New Englander knows what a whoopie pie is. Go much south of, say, Pennsylvania, or into the wilds of New York state, and you may get a funny look if you request such a thing. They are well worth knowing about. A fluffy chocolate cake/cookie hybrid, sandwiched together with a fluffy vanilla filling; delicious. (My guess is someone in research and development at Nabisco is from New England, and that's how Oreo Cakesters evolved. However, if you've had a Cakester, don't assume you've had a whoopie pie. Same family, but nowhere near as good.)
My Gramma Bonnie used to make them for special treats, and I have her recipe, but this is not it. This is a deeper, more chocolaty version than hers, and I love. it. to. bits. I finally perfected a filling that I like, too, which is what's been hanging me up from posting the recipe.
Try them out - let me know what you think of them!
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 degrees.
Line baking sheets with parchment paper.
In a medium bowl, sift together, flour, cocoa, baking soda, and salt.
In a large mixing bowl, beat butter and sugar with a mixer (I use my stand mixer) on low until just combined. Increase speed to medium and beat for about 3 minutes.
Add egg and vanilla and beat for two more minutes.
Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
Using a tablespoon or cookie scoop, drop batter on baking sheet two inches apart. Bake for about 10-12 minutes (10 for 1-tablespoon size, 12 for 2-tablespoon size) or until pies spring back when pressed gently.
Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter/small cookie scoop should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter/medium cookie scoop should make about 30 four-inch cakes or 15 pies.
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/4 cups confectioner's sugar
1 1/2 teaspoons vanilla
1/8 teaspoon salt
2 cups Marshmallow Fluff (or marshmallow creme, if you don't have Fluff locally)
With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
Dollop about a tablespoon of filling on center of flat side of half of the cakes. Top with flat side of remaining cakes and gently press until filling spreads to edge of cake. Serve.
Whoopie pies may be refrigerated in an airtight container for up to three days.