Chocolate Whoopie Pies Recipe (2024)

FAQs

What is the filling made of in whoopie pies? ›

My Classic Whoopie Pies feature fluffy, moist cocoa cakes sandwiched together with a creamy marshmallow fluff filling.

Experts agree that the biggest difference between a Maine whoopie pie and a Pennsylvania gob is the use of commercial marshmallow Fluff in the Maine version, versus homemade marshmallow fluff in the Amish version.

Whoopie pies can come out flat for a few reasons. The main reason is over mixing the cake batter. When you fold in the dry ingredients into the wet, make sure NOT to over mix. Just mix until the cocoa and flour just disappear.

Cooling down: these are sticky and similar to soft cookies, so let them cool a bit before trying to remove them from the pan. Cool them completely on a wire rack before filling. Refrigerated dough: I have baked this immediately after mixing the batter and refrigerating it for 12 hours.

Upon further investigation, however, it was discovered that the bakery's whoopie pies – either a cookie pie or cake – were made with human breast milk. While the white fatty liquid from an Amish princess psychologically trapped in the 1800s may be unappetizing, it is unlikely to pose a danger to consumers.

Whoopie Care

therefore must be kept refrigerated or frozen until use. – Best enjoyed at room temperature. – The Whoopie stays fresh refrigerated for ten days and up to two months frozen. Must be kept in an airtight container.

In 2011, the Maine State Legislature designated the whoopie pie as Maine's official state treat. This confection traditionally consists of two chocolate cake-like rounds surrounding a white cream filling. The popular treat is reported to have been baked in Maine since 1925.

These delightful treats have been enjoyed for generations, and their origin story is as rich and sweet as the dessert itself. The exact origins of the whoopie pie are shrouded in mystery, but it's believed that they were first created by Amish or Pennsylvania Dutch bakers in the early 1900s.

Apple. There are five states they prefer apple pie to other flavors. Apples came to the United States with Europeans. Apple pie has English origins, according to Smithsonian magazine, but the dessert is an American classic.

A whoopie pie pan is helpful but not necessary. But, if you don't have a whoopie pie pan, you can use a regular baking sheet lined with parchment and spread the batter in circles. I actually suggest making a template and using it to trace circles on the parchment and then fill in those circles with batter.

How much does it cost to make a whoopie pie? ›

It costs approximately $10.64 to make these whoopie pies. The recipe makes fourteen servings and cost around $0.76 per serving.

Let the batter rest (just let it sit in the bowl on your counter) for 30 minutes. Letting the batter rest allows the batter to rise and increases the volume of the whoopie pie cookies.

Would a whoopie pie by any other name taste as sweet? Absolutely, in fact whoopie pies, moon pies, black moons, and gobs are all the same sweet treat, no matter what you call them. Many, however, would like to claim the classic cake-and-cookie hybrid as their own; its many names are just a testament to that fact.

The whoopie pie, alternatively called a black moon, gob (Pittsburgh area), black-and-white, bob, or BFO (for Big Fat Oreo), is an American baked confection that may be considered either a cookie, pie, sandwich, or cake.

Individually wrap in plastic wrap. Place on baking sheet. Freeze about 2 hours or until firm. Store in freezer for up to 1 month.

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling. You've already read our step-by-step guide to the flakiest, butteriest pie crust.

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

Place sugar, egg, half-and-half, flour, whipping cream, and butter or margarine in blender. Beat until thoroughly combined. Pour into pie shell and sprinkle with cinnamon. Bake in preheated oven for 60 to 70 minutes, until set in center.

Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.