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Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!
Whenever my side of the family gets together for a visit, I always look forward to the delicious Whoopie Pies that my sister-in-law Pam brings along for dessert. This is one of Pam’s signature recipes (as well as this and this) – and when she sent me the recipe to share here on A Family Feast, she described these as the best whoopie pies ever! (She’s tried a number of different recipes over the years – so she knows!)
I have to agree! Soft, rich, dark chocolate mounds of cake sandwich a light and creamy marshmallow fluff filling. (I personally think this particular recipe for whoopie pies is the best because it isn’t too sweet. )
The history of whoopie pies (sometimes also called ‘gobs’) is interesting to read – and according to What’s Cooking America they are “…considered a New England phenomenon and a Pennsylvania Amish tradition… According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!” (You can read more of the history here.)
And – before I share Pam’s delicious Whoopie Pie recipe, I wanted to take a quick moment to thank all of you. Today, A Family Feast officially turns two years old. Back then, Jack and I never dreamed that this little spot of ours on the web would grow into what it is today and we couldn’t have done it without you – our loyal and appreciative readers! We’re so excited to be starting another year of sharing great recipes and stories with all of you.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Whoopie Pies
Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!
Ingredients
For the Batter
- 1/2 cup unsweetened cocoa (we used Nestle’s Special Dark)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening (we used Crisco)
- 1 cup sugar
- 1 egg
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Filling
- 8 ounces marshmallow fluff (half of a 16-ounce container)
- 1 cup confectioners’ sugar
- 1/2 cup vegetable shortening (we used Crisco)
- 1/4 teaspoon vanilla extract
- Approximately 1 tablespoon milk (to get filling to good consistency)
Instructions
- Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
- In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
- Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
- Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
- Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
- Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
- Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
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This is my go to for Whoopie pies…Making them again today because my 17yr asked me for them…Everyone loves this recipe…Thanks for sharing 🥰
Glad you enjoy the recipe Margaret!
Just like the ones I made when my kids were home. Now it’s grandchildren (adults) and great grandchildren
Thanks Nancy!
Thank you , Martha and Jack, for a fantastic recipe! I made whoopie pies once before and it was a disaster, so I was a little shocked that these turned out so wonderfully. I baked half the patch on a cookie sheet and the other in a whoopie bike baking pan. The ones baked on a plain ol cookie sheet actually looked better! (I think I slightly overfilled the special pan which resulted in them baking with pretty large domes on top.) So for others thinking they might want to go get that special whoopie pie pan, there is no need! I’ll definitely be making these again and won’t be changing a thing!
Thanks Lindsay! I’ve often thought about buying one of those pans – appreciate the input!
The pan also made the cakes a little crispy on the edges, like brownie edges. I’m definitely not a fan of the pan!
Do you have a maple or vanilla recipe for these?
No…I’m sorry we don’t.
So when it says service size 16 pies, does that mean 16 top and bottoms ?
Yes – 16 assembled pies
Can I pipe the filling ?
Sure Eileen! It’s soft enough that it could be piped.
Why 450 temp??? Doesn’t that seem a bit to much?
That temp works for us Leah! 🙂
This recipe is so close to my great aunts! We do not use Fluff in our filling but they are New England through and through! I try to make them at Christmas every year 🙂
Merry Christmas Desiree! 🙂
Hi
Can I use Fluff that is found here in Massachusetts?
Sure Karen – We live in Massachusetts too and buy the Marshmallow Fluff in the blue and white container with the red lid.
This recipe is so good! They are easy to make and they are moist not dry.
I made mine gluten free because im a Celiac. Just replaced wheat flour with bobs red mill one 4 one.
Thanks Jeanie – so glad to know that the recipe works with gluten free flour as well!