Makin’ Whoopie

Husband came home from a long day at school with a big smile on his face. He bent over to give me a hug where I was perched excitedly at the edge of the couch. As I was wrapping my arms around him he leaned over and whispered “Lets Make Whoopies!!” I busted out laughing. So far I guess I could say married life has done us good. He is without a doubt my best friend, my comedian, my shoulder to lean on, my personal listener and advice giver, and among other things, believe it or not, my FAVORITE cooking buddy. One of my now favorite wedding presents was given to us by our cousin: The Whoopie Pie cookbook!

Since this was our first time making whoopies, Husband and I decided we would start with the classic chocolate whoopie:

Always make safe whoopie!

Ok, so I guess this is the part where I give you the recipe. Just for your info there are a few different sizes and shapes of whoopie pies. We chose to go with the two inch whoopie. Yes, there are birthday cake whoopies that I fully intend on making for my best friends birthday coming up shortly. We’ll see.

You will Need:

1 2/3 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter (pref at room temp)

4 tables spoons shortening (Crisco)

1 cup packed dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cup milk

Preheat over to 375 and prepare some cookie sheets with parchment paper – This recipe makes 48 two inch cakes.

stir together flour, cocoa powder, baking soda, and salt- set aside.

beat together butter, shortening, and brown sugar on low speed until just combined.

increase speed to medium and beat until fluffeh and smoooth (about 3 minutes).

Add egg and vanilla and beat together for about 2 minutes.

Add half of flour mixture and half of milk to the batter and beat on low until just mixed.

Add remaining flour mixture and milk and beat until completely combined.

Now, drop about 1 Tablespoon of the batter onto the baking sheet- space them atleast 2 inches apart.

bake ONE SHEET AT A TIME at 10 minutes per sheet. The “done” pies should spring back when pushed slightly.

Now, the book separates the pies and the fillings so that whoopie pie bakers may switch up and try different fillings. We went with the classic marshmallow filling.

You Need:

1 1/2 cups Marshmallow Fluff

1 1/4 cups of Vegetable Shortening (crisco)

1 cup confectioners sugar

1 tablespoon vanilla extract

Beat together Fluff and Shortening.

start low and increase to medium speed until smooth and fluffy (about 3 minutes).

reduce to low speed and add confectioners sugar and vanilla.

Increase speed back to medium and beat until fluffy! (about 3 more minutes).

Now use a piping bag to spread the filling and combine whoopies to make whoopie pies!



History of the Whoopie Pie: Where did these tasty little treats originate? Lets have a history lesson. Apparently the first Whoopie Pie was made in the 1920’s. The state of Maine claims to be the inventor of the Whoopie Pie, however, it is argued that the Amish originally brought the whoopie pie to Maine from Pennsylvania. Whatever the orgin- they are delicious! The whoopie’s name originated from the children who were so delighted about the cakes they would yell “Whoopie” and so deeming them Whoopie pies.


This book offers many different Whoopie Pie recipes. It offers different flavor cakes and different fillings. It even includes a Jalapeno Cornbread Whoopie with goat cheese filling. (YUM I CAN’T WAIT TO MAKE IT!)

Stick around I might share the recipe!

Happy Whoopie Making!


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