Whoopie Pies

Whoopie Pies

With Marshmallow Vodka Buttercream Filling

Let’s make whoopee – Whoopie pies that is!  Moist and delicious, the texture of these little fudge pies lie between devil’s food and sponge cake.  They are generously filled with a buttercream that is made lighter with the addition of marshmallow and just to excite the senses a bit, The Chocolate Goddess has added a splash of marshmallow vodka!

Of course there is a debate about where this fun pie originated, everyone wants to take credit.  Massachusetts stakes its claim as the state where the dessert was first introduced. New Hampshire and Virginia clamor to be known as the place where the little mounded cake began. It is the official cake of Maine because everyone in Maine believes the Whoopie Pie originated there. Finally, Pennsylvania claims it was the Amish who brought the recipe from Germany.   Amish woman baked these small cakes and packed them in lunch pails for their husbands, the cream sandwiched between two chocolate cakes made it as easy as a sandwich to eat.

The Durkee Mower Company, the manufacturers of Marshmallow Fluff™ may have popularized the dessert in New England.  They printed a cookbook in 1930 entitled. The Yummy Book.  Their recipe called for filling the chocolate cake pie with Marshmallow Fluff. This may have helped make the Whoopie Pie so popular in Massachusetts and the neighboring states.

The Whoopie Pie has many aliases – it is known as the black and white, the Big Fat Oreo, BOB, and the Black Moon.  As far back as 1835, there is a record of a small chocolate cream filled cake that was called a Devil Dog.  In the past, Whoopie Pie prototypes seemed to have more of an oval shape which looks like the body of a dog.  These cakes were probably just dolloped onto baking sheets rather than molds and spread into an oval shape as they baked.

Some say it was the inspiration for the Oreo™ by Nabisco™.  These cookies became a way to transport the taste of the Whoopie Pie without worry the buttercream would sour and the cake would get stale.

Wherever and whoever originated them – thank you.  It is a dessert that is not only delicious, but fun to eat.  Maybe it is the name and maybe it is the joy of knowing you get to eat two chocolate cakes all by yourself.  It is kind of like the happiness a cupcake gives you, the cake is all yours and yours alone.

Enjoy making these grownup style Whoopie Pies or just leave out the Marshmallow Vodka if they are a family affair. 

 Happy Baking!

 And Remember

 Always Stay in Touch with Your Inner Goddess!

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Ingredients for Chocolate Pies

Use Large Muffin Top or Large Round Whoopie Pie Pans

3 sticks of Unsalted Butter brought to room temperature

3 cups packed Light Brown Sugar

3 Large Eggs

1 teaspoon Pure Vanilla Extract

6 cups All Purpose Flour

1 ½ cups sifted Unsweetened Cocoa Powder

1 tablespoon Baking Powder

1 tablespoon Baking Soda

1 ½ teaspoons Salt

3 cups Buttermilk

 Ingredients for Filling

 3 sticks Unsalted Butter

3 ¾ cup of Powdered Sugar

6 cups of Marshmallow Fluff ©

1 teaspoon Vanilla Extract

1 tablespoon Marshmallow Vodka (optional)

Makes 18 pies


Instructions for Chocolate Cakes

Preheat oven to 350 degrees. 

Lightly spray molds with Butter Pam®

 Combine dry ingredients. 

Measure out buttermilk.

 Beat butter until soft. Incorporate brown sugar until well mixed.  Add vanilla and eggs.

 Fill mold 2/3 full about 2 Tablespoons Full.

Bake 10 to 12 minutes until cakes spring back when lightly pressed.


Instructions for Cream Filling

Bring Butter to Room temperature.

Beat until creamy.

Incorporate Marshmallow Fluff completely.

Blend in Vanilla.

Mix in Powdered Sugar.

Add Marshmallow Vanilla Vodka, if desired.

Adjust consistency of frosting with heavy cream, if too thick or more Powdered Sugar.

Pair up the pies flat bottom to bottom. 

Pipe icing for a swirled ice cream effect or frost with dollops so icing is about ½ inch thick.  You don’t want it squishing out when you eat it, but it wouldn’t be the worst thing, wink, wink.

 Store in Tupperware.

Whoopie Pies stay fresh for up to 4 days stored in Tupperware with parchment between layers.

I like mine chilled ... but you may eat them however you wish!