- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cocoa
- 1 cup granulated sugar
- ½ cup shortening, like Crisco (softened butter can also be used)
- 1 teaspoon vanilla
- 1 egg
- ½ cup milk
- ½ cup warm waterPreheat oven to 350 F
- In a bowl or a sifter combine flour, cocoa powder, baking soda and salt, mix to combine.
- Beat with granulated sugar and shortening for 2 minutes or until light and fluffy. Add the eggs, beating to combine. Add flour mixture and mix until smooth. Add milk and water and beat for about 2 minutes more or until thoroughly combined.
- Drop by tablespoon onto parchment lined, or lightly greased cookie sheets. Bake for 10-12 minutes or until they spring back when pressed lightly. Let sit on the pans for 5 minutes and remove to cooling rack. Allow to cool completely before filling
- 3 tablespoons of marshmallow cream (like Fluff)
- 1 teaspoon vanilla extract
- 2 tablespoons of flour
- 4 tablespoons milk
- 4 cups powdered confectioner’s sugar
- ¾ cup shortening (like Crisco)
- Beat all of the filling ingredients together until light and fluffy, there really is no wrong way to combine all of this. If mixture is too thick just add more milk, 1 tablespoon at a time until it is the desired consistency. Use this to generously fill the shells.
So, whoopie pies, I grew up eating them in Maine, they are everywhere. You can’t go into a bakery, convenience store, bake sale or locally run restaurant without seeing them. I’m not going to get into a debate about whether they were invented in Maine or Pennsylvania, because I don’t care, I’m just glad someone did!
Now before you gasp and clutch your chest, this recipe contains shortening, Crisco to be specific. This is a traditional ingredient, so I included it in the recipe. You absolutely can substitute softened butter if shortening causes you anxiety. You won’t notice much difference in the shell, but the filling will be a little less fluffy as a result, hydrogenation makes the filling very fluffy and light. Butter will work fine, but it’ll be less fluffy and taste different, but since it’s butter, it’ll taste BETTER!
Lets get started!
First you’ll want to cream the shortening and the sugar together until light and fluffy. If your mixture looks like this, you haven’t gone far enough, see how it’s still grainy?
Let it go for at least 3-4 minutes, scraping down the bowl as needed until it is more fluffy and looks like this
Next add the vanilla extract and egg and beat to combine
Add the dry ingredients and mix to combine. Adding all of the dry at once will look kinda dry, but with it being this thick, it’ll help break down any lumps in the cocoa powder.
Next add the milk while the mixture is running and then the water, adding slowly to avoid splashing
Now you should have a nice velvety batter, ready for the oven
Make sure that your oven is preheated to 350 degrees Fahrenheit. Drop onto lightly greased pans or ones lined with baking parchment. My dollops were about 1 tablespoon in size, for little whoopie pies, I got 24 whoopie pies total (24 tops 24 bottoms). If you have a cookie scoop, use it, having them all the same size makes matching up the tops and bottoms a cinch.
Bake until they are done, mine took 10 minutes for this size. Yours could take more or less time depending on the size of the scoop that you used. Cook them until they spring back when pressed lightly.
Now lets whip up the filling. Add all of the filling ingredients in the mixer bowl and beat until light and fluffy
Fill them with a generous amount of filling, nobody likes skimpy whoopie pies!