Whoopie Pie Recipe Cook'S Country

These super simple chocolate whoopie pies start with a boxed cake mix and are filled with a delicious homemade marshmallow fluff filling!

I’m going to give y’all the cheaters version to making whoopie pies (if you don’t already make them this way yourself). Making baked goods totally from scratch is always wonderful if you have time, but honestly, making whoopie pies can be a bit tedious!. So I’ve tried to make this recipe easy to follow and to use tips to create perfect whoopie pies!

They are basically individual handheld cake sandwiches with a cream filling. They are usually chocolate but you can find them in other flavors.

Peanut Butter Chocolate Whoopie Pie

There are several ways to make the filling. Some use a shortening base filling which is the more traditional way. Others use a marshmallow based filling (like the one I am sharing here).

There are two competing theories. One is that they are named after a 1920’s musical called “Whoopee!” where chocolate pies were thrown out to the audience during a song called “Makin’ Whoopee”. The other theory is that they were invented by Amish women who packed them into their husbands lunches and when the men opened their lunch pails, they would shout “Whoopie!”

The only similarity is that they both are dessert sandwiches with cream filling. That is where the similarity ends. Moon Pies are more like cream-filled cookies. Whoopie Pies are more like cream-filled cakes.

Pumpkin Whoopie Pies Recipe

Leftover whoopie pies should be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days. They can also be frozen. Individually wrap each whoopie pie in plastic wrap. Then wrap again in aluminum foil (to prevent freezer burn). They can be stored in the freezer for up to 3 months.

Heat oven to 350°F.Line two large cookie sheets with parchment paper a silpat, or lightly spray with nonstick cooking spray. In a large bowl, beat together chocolate cake mix, instant chocolate pudding mix, eggs, water and vegetable oil until thoroughly combined.

Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.

Gingerbread Whoopie Pies

To make the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes then beat in vanilla extract. Beat in marshmallow fluff until incorporated. Refrigerate filling until slightly firm, about 30 minutes.

Top with the second cookie, flat side down to make a sandwich. Whoopie pies can be refrigerated in airtight container for up to 3 days.

Cook’s Tip: Marshmallow fluff can be a bit sticky to work with. Spray your measuring cups with nonstick spray to help it come out easier. Also, when you are spooning the filling onto the cakes, do the same thing. Just spray your spoon with nonstick spray and it will slide right out.

Old Fashioned Chocolate Whoopie Pies Recipe

Calories: 402 kcal | Carbohydrates: 61 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 9 g | Cholesterol: 71 mg | Sodium: 339 mg | Potassium: 137 mg | Fiber: 1 g | Sugar: 42 g | Vitamin A: 409 IU | Calcium: 64 mg | Iron: 2 mg

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.

For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.For the chocolate flavor, we preferred the darker color and flavor that Dutch-processed cocoa provided. One-half cup of cocoa delivered a balanced flavor, especially when boosted with a splash of vanilla extract.We tried replacing some of the granulated sugar with brown sugar, and found that it deepened flavor and added moisture. In fact, we liked the results so much we wound up using all brown sugar.

Red Velvet Whoopie Pies • Food Folks And Fun

Using a 1/3-cup dry measuring cup, we portioned the batter onto two baking sheets to give the cakes plenty of room to spread. For the filling, we eschewed the traditional sugar and lard in favor of marshmallow creme, which we enriched with butter for a mixture that was fluffy yet firm. Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread while it bakes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 F. Line two baking sheets with parchment paper. Whisk flour, cocoa, baking soda, and salt together in bowl.

Using stand mixer fitted with paddle, beat butter and sugar on medium speed until pale and fluffy, about 3 minutes. Add egg and beat until incorporated, scraping down bowl as needed. Add vanilla and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk in 2 additions. Give batter final stir by hand to ensure that no flour pockets remain. Using 1/3-cup dry measuring cup, scoop 6 mounds of batter onto each prepared sheet, spaced about 3 inches apart. Bake until centers spring back when lightly pressed, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cakes cool completely on sheets.

Vegan Halloween Whoopie Pies

Using stand mixer fitted with paddle, beat butter and sugar on medium speed until fluffy, about 3 minutes. Beat in vanilla and salt. Add marshmallow creme and mix until combined, about 2 minutes. Refrigerate until slightly firm, about 30 minutes. (Filling can be refrigerated for up to 2 days.) Place 1/3 cup filling on bottom of half of cakes, then top with remaining cakes, pressing to spread filling to edge. Serve. (Whoopie pies can be refrigerated for up to 3 days.)

923 calories; 364 calories from fat; 41 g fat (25 g saturated; 2 g trans fats); 141 mg cholesterol; 555 mg sodium; 131 g carbohydrate; 2 g fiber; 81 g sugar; 9 g protein.

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