Classic Chocolate Whoopie Pies
Soft chocolate whoopie pies with creamy filling: the cakey New England sandwich treat. Learn the trick behind that fluffy domed top.
32 min
Americana
10 servings
The story behind
Creaming softened butter with brown sugar until the mix turns pale isn't fussiness; that airy stage traps tiny bubbles that later lift the cakey tops into their signature dome, tender like sponge and never crisp like a cookie. The whoopie pie comes from New England and Pennsylvania, woven into Amish kitchens and the rural Northeast of the United States. Tradition says it was built from leftover chocolate cake batter and tucked into farm lunch pails; when the basket was opened, the lucky finder supposedly shouted "whoopie!". Maine claims it as its official state treat, though Pennsylvania argues the dessert is just as much theirs. Cocoa powder gives the deep color and a faint bitterness that balances the sweet filling, while marshmallow cream or buttercream acts as the glue between two soft shells. Bake the halves to matching sizes so they pair evenly, and let them cool completely before filling, since residual heat melts the cream and the sandwich collapses. A warm chocolate aroma drifts up as they bake. Store whoopie pies in an airtight container so the tops stay moist and keep their soft crumb.
Instructions
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1Cream the butter and sugar, then add the egg and sifted dry ingredients.
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2Drop spoonfuls of batter onto a baking sheet, spaced apart, and bake at 180°C (350°F) for 10-12 minutes.
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3Let the cakes cool completely.
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4Spread a generous layer of cream on the flat side of one cake and top with another, pressing gently as shown in the photo.
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5Serve on a white plate to emphasize the color contrast.
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