Making Whoopie (for 80)
Eva Baughman has worked as a mom, a pastry chef and a recipe tester. She enjoys travel and nature photography.
When my older daughter was married, the big event took place in Maine – a state of special significance for the newlyweds, as they’d met there, and for our family, as it is where three generations have enjoyed our summer cottage. So what better iconic treat to include in our out-of-town guests’ welcome bags than a Whoopie Pie, the “Official State Snack” of Maine?
A whoopie “pie” is actually two soft dark chocolate cookie-cakes sandwiched together with fluffy white filling. We considered going the easy route, ordering dozens from the best local commercial producer. But, after reading their ingredient list, we decided homemade would be best.
Whoopies are a treat we indulge in only occasionally, as they are a rich, sweet pastry. I had found an authentic recipe from an old old Gourmet Magazine with readers’ tips and reviews in its online archives. Many reviewers had pointed out that the original filling was messy and had a tendency to deflate. However, in the comments section was an old-fashioned filling (from a reader in Maine) which was less cloyingly sweet and more stable, owing to its cooked cream base.
Photo credit: Eva Baughman
Photo credit: Eva Baughman
I planned to make small batches over three or four days, freezing the cookie pieces and the filling separately. We first prepared samples to test their flavor, freshness and appearance after three days at room temperature, to ensure they would taste good eaten any day of the long wedding weekend. They were excellent in every way. The day our guests were to arrive at their hotels, we sandwiched the cookies and bagged them in food-safe cellophane bags decorated with a custom sticker (ordered on Etsy) and tied with a bow. Our guests were very happy with their authentic Maine snacks and impressed that we had baked for them.
When we reunited with our daughter at the end of the summer, the last Whoopies were defrosted and filled to make a sweet memory of her special day. 
Whoopie Pies
Adapted from Gourmet Magazine, January 2003
- Servings 20
Ingredients
For the cakes (makes 40 cakes, for 20 pies when assembled):
- 240 grams (2 cups) all-purpose flour
- 58 grams (⅔ cup) Dutch-process cocoa powder
- 6.2 ml (1¼ teaspoons) baking soda
- 2.5 ml (½ teaspoon) salt
- 5 ml (1 teaspoon) vanilla
- 1 stick (½ cup) unsalted butter, softened
- 213 grams (1 cup) packed brown sugar
- 1 large egg
- 237 ml (1 cup) well-shaken buttermilk, or 59 ml (¼ cup) plain yogurt with milk added to make 237 ml (1 cup)
For the filling (fills 25 pies; recipe may be doubled):
- 237 ml (1 cup) whole milk
- 75 ml (5 tablespoons) Wondra flour or sifted flour (I use Wondra to ensure lump-free results)
- 113 grams (½ cup) butter
- 113 grams (½ cup) shortening
- 1.2 ml (¼ teaspoon) salt
- 227 grams (1 cup) confectioners sugar
- 5 ml (1 teaspoon) vanilla extract
Preparation
For the cakes:
1. Preheat oven to 177°C (350°F). Line baking sheets or jelly roll pans with parchment paper.
2. Place all cake ingredients except for milk into the bowl of a food processor with a steel blade. Process until the butter is well distributed and mixture is very thick; scrape down sides as needed. While running the machine, gradually add the milk through the chute in the lid until a smooth batter forms. Remove blade, scrape it and the sides of the container. Using a small cookie scoop, transfer portions of batter, which have been leveled off with a blade, to the lined baking sheets.
3. Bake in upper and lower thirds of oven, switching position of sheets halfway through, 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.
For the filling:
1. Measure milk into a saucepan. Stir in Wondra or sifted flour. Using a whisk, cook on medium heat until thick. Remove pan from heat and cool to room temperature.
2. In the bowl of a stand mixer, cream together butter and shortening. Add salt, sifted confectioners sugar and vanilla. Mix until all ingredients are incorporated. With mixer on slow speed, add the cooled flour mixture 15 ml (1 tablespoon) at a time. Beat on medium high for 3 – 4 minutes or until mixture has a fluffy-creamy texture.
To assemble Whoopie Pies:
Transfer some of the filling mixture to a pastry bag fitted with a large plain tip. Turn half of the cakes bottom side up and pipe generous mounds (approximately 30 ml/2 tablespoons) of filling onto their centers.
Top with a plain cake, bottom side down, pressing gently to cause the filling to barely spread to the edge.
Eva Baughman
Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.
Courtesy photo
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