I’m experimenting again! This time it’s Whoopie Pies, also known as “Gobs.” (Gobs? Where did they come up with a name like that? Anyone know?) Being a Southern California Girl, Whoopie Pies are not something we usually find in our bakeries. They are considered a New England/Amish/ Pennsylvania Dutch Treat. Apparently, they are a favorite comfort-food in the state of Maine. Folks there love them so much, the state legislature considered making Whoopie Pies the official State Treat! Who could blame them, really? Little chocolate cakes with a sweet fluffy filling! Ummm, YES!
Since Halloween is just a few weeks away, I took some liberties with tradition and rolled my whoopee pies in orange sugar sprinkles and decorative candy pieces. If you live in Maine, please forgive me.
The base for the Whoopie Pies is simple. The chocolate cake-like batter is placed on a cookie sheet in mounds, then smoothed out to resemble little hamburger buns. (Of course, you could cheat like I did and use a Wilton Whoopie Pie Pan.) They are baked and then set out to cool.
Once the cakes are cooled completely, tradition calls for them to be filled with a sweet marshmallow fluff. You can make it yourself (It’s super easy!) or buy it (*gasp*) Either way, it’s going to be delicious!
I’m pleased with how these Whoopie Pies came out! I don’t know why they aren’t more popular here, but maybe I could start a tradition? What do you say So. Cal? Are you up for it?
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- For filling
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/4 cups confectioners sugar
- 2 cups marshmallow cream such as Marshmallow Fluff
- 1 tsp vanilla extract
- Preheat oven to 350°F.
- Whisk together flour, cocoa, baking soda, and salt in a bowl and set aside.
- Stir together buttermilk and vanilla in a small bowl and set aside as well.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, (about 3-5 minutes) then add egg, beating until well combined.
- Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
- Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 parchment lined baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
- Beat together butter, confectioners sugar, marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- To assemble the pies, spread a rounded tablespoon (or more) of filling on to the flat sides of half the cakes. Top the fluff filled side with the remaining cakes.
- You could roll them in decorations or eat them plain! It’s up to you!
- To freeze the whoopee pies, wrap them individually in plastic wrap and freeze in a single layer until firm. Pies will keep well wrapped in the freezer for up to six weeks.
