Monday, November 8, 2010

Classic Chocolate Whoopie Pies

Yes!!! More whoopie pies. I think I am a bit hooked on them now and loving everyone that comes out of my oven. In my last post I mentioned that I had never made whoopie pies but they have a deep root in my life. You see when I was a kid my Dad would bring me to the local Italian bakery called Mirabella's Bakery to get fresh bread. But as a little girl I would see all kinds of pastry and treats in the glass refrigerator cases and would ask for a treat. Usually around the time I started looking for a treat the owner would come out and see my Dad and give me a special treat to take home, a Cookie Monster Whoopie Pie. It was the silliest treat but it was one of my favorite treats, and special because Mr. Mirabella always told me he made it special for me.

You may be wondering what is a Cookie Monster Whoopie Pie? Well, they would take a whoopie pie and fill the center but before putting the top on a pink butter cookie was cut in half to look like a tongue. The top was put on. Half the top was covered in blue frosting and sprinkled with coconut to look like fur. Two dollops of frosting made the eyes and M&M's made the pupils. It was sheer delight for a young girl like myself.

What also makes this so special is years later when I needed my first job, I went to Mr Mirabella and I started working for him. And all those Cookie Monster Whoopie Pies that I would see sold and the little ones who's eyes would light up when their parents would bye them one. Childhood memories last forever. When these whoopie pies came out of the oven all those childhood memories flooded back.

These were so much fun to make and very different from the Pumpkin ones I spoke of earlier. The real reason why these were made goes back to that very sweet book that was dropped on my desk. The original request was for traditional whoopie pies with traditional filling. So that is what I did. These are very yummy!!!

Classic Chocolate Whoopie Pie

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk

Preheat oven 375 degrees. Line two cookie sheets with parchment paper.

Sift the flour, cocoa, baking soda, and salt onto a piece of wax paper.

Beat the butter, shorting, and brown sugar together until fluffy and smooth. Add the egg and vanilla, beat for 2 minutes.

Add half of the milk and half the four mix beat until Incorporated. Add the remaining four and milk and beat till completely combined.

Drop 1 tablespoon onto a prepared sheet spacing them 2 inches apart. Bake for 10 minutes. Remove from oven and let cool completely on wire rack.

Classic Marshmallow Filling
1 1/2 cups of marshmallow fluff
1 1/4 cup vegetable shortening
1 cup confectioners' sugar
1 tablespoon vanilla extract

Beat together the fluff and the shortening until smooth and fluffy. Add the sugar and vanilla and beat until Incorporated.

These are so light and fluffy from the batter to the frosting. Let's hope everyone who eats them loves them like I love them. I wonder what will be the next Whoopie Pies I make?!?



  1. This weekend I made these Whoopie Pies again with my cousin. She likes peanut-butter so we made a differnt filling ... Peanut-butter frosting. It was so yummy and all it was, was peanut-butter, butter and powder sugar. So yummy, reminds me of a Reese's peanut-butter cup. A nice alternative to the traditional marshmellow filling.