Monthly Archives: April 2012

The Inverted Whoopie Pie

Classic is considered a compliment normally. Here is one definition: Judged over a period of time to be of the highest quality and outstanding of its kind. Sounds pretty good, right? And yet I am not normally one to make a classic dessert. Sure I love chocolate cake, or chocolate chip cookies, or carrot cake with cream cheese icing (I do love the recipe I have for this!), or whatever you consider a classic dessert but I like to mix it up! Add something special to the recipe. So even though my friend demands a chocolate cake with plain vanilla icing for her birthday, I insist on making chocolate with toasted marshmallow filling (and vanilla icing on the outside). And chocolate chip cookies are delicious but throw some toffee bits in there and they are so much better (actually I just made these cookies again on the weekend but this time I threw in pieces of Mr Big bars! I think they turned out pretty good! A little caramel, a little crisp, and a little more chocolate!)

Anyways, back to Whoopie pies. I have only made the classic flavour of chocolate filled with white (marshmallow) filling once. (I guess it was really twice since I tried two recipes.) It was alright but I really found it kind of unimaginative and thought they would be so much better in about a hundred other flavours. And I will make every one of those flavours and more! But this time, I was making Whoopie pies for a large group of people that I would not be talking to & explaining the brilliance of Whoopie Pies to & wouldn’t be able to discuss the flavour combination with them. So I needed something safe. But not as boring as chocolate with white (uh oh, maybe that is what I don’t like about classic? It seems boring??) What about Vanilla with Chocolate Filling? Yes, ok it is really not that different but it seemed different enough for me to give it a shot! And I thought they turned out pretty good! Then again, I really loved this filling!!

Something I learned this time too: there is a reason why some recipes say not to double them. The Whoopie Pie cookbook specifies this but I couldn’t figure out why. Now I know, doubling means it takes longer to beat in the flour since there is more, which means that the batter gets ‘overbeat’ and the Whoopie Pies are not as soft and fluffy as normal. Now I know. Now you know too!

Vanilla Whoopie Pies

(makes 16 or so depending on size) Vanilla Whoopie Pies in Whoopie Pies by Sarah Billingley and Amy Treadwell

  • 2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  1.  Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for a few minutes until light & fluffy. Add the eggs one at a time.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the milk and then the baking soda and vinegar. It will froth up! Fun!
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Finally add the vanilla.
  7. Drop, scoop or pipe about 1-2 Tb of batter onto the baking sheets. Space them well as these spread!
  8. Bake 8-10 min or until the cookies bounce back when lightly touched. Allow them to cool a few minutes before transferring them to a drying rack.

Chocolate Filling

(sorry – this makes more  more than you will need but I don’t want to try to adapt it and not have enough for you!)

  • 3/4 cup butter, room temp
  • 3 oz (6 Tb) cream cheese, room temp
  • 2 oz unsweetened chocolate, melted and cooled to room temp
  • 1/2 cup cocoa, sifted
  • 4 cups icing sugar
  • 6-8 tsp milk
  1. Beat together the butter & cream cheese until smooth. Add the chocolate and beat well.
  2. Add about half of the cocoa and icing sugar slowly with the mixer on low. Add a few teaspoons of milk and then the rest of the cocoa and icing sugar.
  3. Add milk slowly until a smooth consistency is reached (a little thinner than toothpaste I would say!)
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little.