Chocolate Whoopie Pies


This week I’ve been makin’ a lot of whoopie. Have you been making enough whoopie? If not, I implore you to do so. I see far too many packaged items and store-bought fried chicken at potlucks these days. So, please, bring back the whoopie… or, if you’re more straight-laced, bring another favorite old-fashioned recipe. But, just do it. Your friends and family will sing your praises.


Chocolate Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3  cups flour
  • 1/4 cup dark cocoa powder
  • 1 recipe of cream cheese filling (recipe below)
  • Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling.  For a more rustic look, just spoon frosting instead. Place second pie on top of filling to sandwich pies together. If desired, roll sides into nuts or pretty sprinkles.

Light & Fluffy Filling

  • 1 cup milk
  • 4 tablespoons flour
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla… or mint, or almond, or maple (you get the idea)

Whisk milk & flour together in a saucepan. Place over medium high heat and watch closely. Continue whisking until thick. Cook for about one minute while whisking. Remove from heat and set aside to cool for about 15 minutes.

Place butter & sugar in mixer on high speed until light & fluffy. After flour & milk mixture has cooled to almost room temp, add to mixer and whip until light & fluffy. It should look almost like whipped cream.

Note: For a very white filling you can substitute butter with white shortening. Shortening just won’t taste nearly as lovely.

Did you hear that? They crowds are already rejoicing, “Whoop! Whoop!”

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