Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 17 March 2010

Whoopie Pies

One might be tempted to ask if Whoopie Pies belong in an English Kitchen. I know they are an American Invention, or more specifically Pennsylvania Dutch.

Whoopie Pies are coming in to vogue over here now though, and there are a few recipes floating about. I believe they are on the verge of becoming the new cupcake or macaron . . . but I could be wrong.

This is my recipe that I have been using for a very long time now. In fact my sister and I once both won blue ribbons at our respective county fairs by making these very same whoopie pies. I think we also each got a set of pot holders and an apron from Fry's Cocoa. It was quite a thrill at the time.

Moist, delicious and chocolatey, these are bound to become a real family favourite. You can use purchased Marshallow Cream in them or you can make the recipe for a homemade version of it, which I have included. I had a jar of marshmallow cream that needed using up so that is what I used the other day. In all honesty afterwards I wished that I had made the mousseline buttercream "marshmallow cream" instead . . . but . . . oh well.

They still went down a treat.

*Whoopie Pies*
Makes six 3 1/2 inch whoopie pies
Printable Recipe

More like little chocolate cake sandwiches rather than cookies, I don't know anyone that doesn't love these.

1.5 ounces dark chocolate (at least 60% cacao) chopped
4.2 ounces dark brown muscovado sugar (1/2 cup firmly packed)
1 large egg, at room temperature
2 TBS canola or safflower oil, room temperature
2 TBS butter, room temperature
125g flour (1 cup plus 1 1/2 TBS)
18g cocoa powder (3 TBS plus 2 tsp)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 fluid ounces of buttermilk (1/2 cup)

For the marshmallow filling:

50g sugar (1/4 cup)
2 TBS corn syrup or golden syrup
1 TBS water
1 large egg white, at room temperature
1/8 tsp cream of tartar
1 TBS unsalted butter
1/2 tsp vanilla extract
4 ounces of butter, slightly softened (1/2 cup)
1/5 ounces of icing sugar, sifted (1/4 cup plus 2 TBS)

Preheat the oven to 200*C/400*F. Butter two baking sheets. Set aside.

Place the chocolate into a microwaveable bowl and melt it in the microwave, stirring every 15 seconds, or place it in the top of a double boiler, set over hot, not simmering water, stirring often. Remove from the heat and set aside to cool until it is no longer warm to the touch but still fluid.

Whisk together the flour, cocoa, baking powder, baking soda and salt. Sift to remove any lumps.

Cream together the brown sugar, egg, oil and butter with an electric mixer until smooth and pale in colour.

Add the dry ingredients to the creamed mixture alternately with the buttermilk, scraping the sides of the bowl as needed, and beating only until just incorporated, starting on low speed and raising it only to medium speed. Scoop out in 2 TBS rounds onto the prepared baking sheets, leaving lots of space in between.

Bake for 8 to 10 minutes, rotating the pans halfway through the baking time. They are done when the tops spring back when lightly touched in the centre.

Remove the cakes to wire racks to cool.

To make the marshmallow filling: Have a pint glass heatproof measure ready. In a small heavy saucepan, combine the sugar, cornsyrup and water. Stir until all the sugar is moistened. Heat, stirring constantly, until the sugar is dissolved, and the mixture is bubbling. Stop stirring and turn out the burner. If using an electric range, remove the pan from the heat altogether.

Beat the egg white in a mixing bowl, on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form with the beater is raised slowly. Increase the temperature under the sugar syrup and boil until an instant read thermometer reads 120*C/248*F. Immediately transfer the sugar syrup to the glass measure to stop the cooking.

Beat the syrup into the meringue in a steady stream, trying to avoid letting the syrup hit the beaters as they will spin it onto the sides of the bowl. Lower the sped slightly and continue to beat until the outside of the bowl no longer feels hot. Beat in the 1 TBS of butter until smooth and then beat in the vanilla. Chil for 9 to 10 minutes, until it is cool, but still soft.

In a clean bowl, beat the 4 ounces of butter along with the powdered sugar until soft and creamy. Increase the speed to high and beat until the mixture is very light in texture. Lowser the speed to medium and add all the meringue, beating it in until incorporated and the buttercream is smooth.

Place about 3 gently roundes tablespoons of cream between two cakes to make a sandwich, pressing down slightly so that the cream reaches the edges of the cakes. Repeat with the remaining cakes.

and then . . . they were gone.


  1. Oh Yum! Marie, these look amazingly delicious! My girls will LOVE these! I got your email--thanks so much!

    Hope things are going well with packing and all that you've been going're always in my prayers!

    Love and hugs sent to you tonight, dear friend...all will be well again!

  2. never heard of these before! Recipe going straight to my daughter who I KNOW will adore it!

  3. Marie, these are my hubby's favorite- and he never heard of them before he met me! I tell him he was deprived. YUM!
    xoxo Pattie

  4. Heard of them, but never made Easter treat in my house me thinks!!! Haven't got a themometer, but might go and get one so I can have a go at making the marshmallow cream!!!

  5. I think your spot on these are so going to be the next big thing. I tried a recipe a month or so ago but this one looks and sounds loads better. I'm going to make these next week! Thanks so much for posting your award winning recipe I'm really chuffed!

  6. Goodness..Lulu and Max would be in heaven!

  7. I just looove whoopie pies! They are always a treat when I go home to Pennsylvania. I've not actually made them before though...LOL!...Must try your great recipe. Oh, I could eat one of these now, I feel homesick! LOVE YOU, Marie :o) ((HUGS))

  8. Que maravilla de dulce. Me lo copio. Gracias.

  9. I've never tired a whoopie pie but love the sound of them. They do seem to be becomming more popular, will have to hunt one out and then bake some. Love the pic of the gooey centre

  10. Marie your whoppie pies look awesome and delicious, so tempting!! hugs my dear, Love Ya!!

  11. WHOPPIE PIES!!!!! What a conecpt. Love the name just as much as the actual item, the nerd in me wants to keep saying the name over and over hehehe. Another of your recipes that has been added to my 'must try' list!

  12. I made pumpkin whoopie pies a year or so ago, I love whoopie pies! :)

  13. Just love dropping by every day to see what you have have such YUMMY looking food!! Thanks for sharing your ideas and recipes!!

    I was so sad to hear about your sweet doggie on top of the other troubles of late. Troubles usually come in threes, so you should be on the upward swing from here. We have a dog of almost 16 whose days are undoubtedly limited...we just dread the end. I hope you are doing ok!!
    Blessings, Elizabeth

  14. Whoopie Pies, a New England favorite...and a personal favorite as well.

  15. Hey, love the recipe.
    The reason I decided to leave this comment was because of the music player you have at the bottom of this page. Even if you are not the one controlling it I would just love to say something; I was scrolling down the page just about to turn of that unexpected racket but before I got there I realise how great the song was. Thank you for making me fall in love with Tim Myers <3 You truly have great taste in music ^^
    The recipe was fantastic by the way.


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