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Traditional New England Whoopie Pies


Are you looking for the best whoopie pie recipe?  Whoopie pies are a quintessential New England dessert and a memorable treat from my childhood.  

My mom would make them for us every once in a while.  Oh, what a treat to come home from school to a platter of chocolate whoopie pies!  Yum! Today I'm sharing my recipe for the best-ever whoopie pies.

The Best Whoopie Pies Recipe without Marshmallow Fluff


Whoopie Pies
Whoopie Pies
Whoopie pies are soft round cookie-like cakes with a smooth cream filling sandwiched in the center. Debate rages about where whoopie pies originated.  Some say these goodies originated in New England, others say they originated with the Amish.  

There is also debate about what ingredients should be in the filling.  Many recipes include fillings made with Marshmallow Fluff or buttercream but neither is traditional in my opinion.  The whoopie pie of my childhood is a traditional Maine whoopie pie recipe, made with a cooked flour and milk mixture added to sugar and shortening for the filling.  Try it and you'll love it, too.

Today's post is an update of one of the first posts I wrote for this blog.  I was inspired to update and share the recipe again by this picture of my nephew, who recently made a huge batch of whoopie pies.  These snack cakes are just too good not to be made across America.


Kids Love Whoopie Piees
Kids Love Whoopie Pies

Whoopie pies are a terrific recipe to make at home with kids.  They will have great fun spreading the filling and licking the bowl. Kids love whoopie pies!
Amazing Whoopie Pies

For those of you who have never had a whoopie pie, it is a snack cake made in two parts.  First, you'll make small, round cakes that will then be filled with a sweet, creamy filling.  One thing I love about my recipe is that the chocolate cakes get softer as time goes by. 

Tips for Baking the Best Whoopie Pies

Be sure to watch my video for all the tips.

Whoopie Pies Video



The batter will be thick.

The whoopie pie batter is thick.


Use a cookie scoop to make consistently sized cakes for your whoopie pies. It makes it easier to match the top with the bottom of the whoopie pies.

Whoopie Pie Cakes Before Baking


Don't overcook the cakes.  Watch your first pan like a hawk to determine the right number of minutes to bake them in your oven.  You want the cakes to spring back when you touch them lightly.


Baked Whoopie Pie Cakes


Cook the flour mixture for the filling until you can make a track across the back of the spoon.

Making the Cooked Filling for Whoopie Pies


Be sure to cool the milk and flour mixture for the filling completely.  I usually chill mine in the refrigerator.

Beat the filling until the sugar is completely incorporated.  Feel the filling between your fingers.  If you feel sugar granules, keep beating.

Be generous with your filling.  Yummy whoopie pies have plenty of creamy filling.  I like to spread the filling on half the cakes, using all of the filling, and then top with the remaining cakes.
Filling the Whoopie Pies

Wrap the whoopie pies individually for storage. The cakes will stick to each other if you leave them together on a plate.  Individually wrapping them makes them easier to keep and eat.  They freeze well, too.
Individually Wrapped Whoopie Pies




You can add some fun decorations to your whoopie pies for the holidays. Do you have any candy canes left from Christmas?  Crush them finely and mix them in with the whoopie pie filling.  Yummy!  You could also roll the edges in the crushed candy canes.
 
Little hearts pressed into the edge of the filling is fun for Valentine's Day.

Valentine's Day Whoopie Pies
Valentine's Day Whoopie Pies
The debate is over.  These are the best and ONLY whoopie pies for me! I hope you love them as much as I do!

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Comments

  1. This recipe was perfect. Reminded me of my childhood trips to Maine and my aunt always having whoopie pies for us when we got there. The cakes were moist and yummy. The filling was perfect. Not that yucky sweet marshmallow fluff filing but a real new england filing. Thank you so much for posting this and for the trip down memory lane these brought. 5 stars all day.

    ReplyDelete
  2. The flavor is good but the filing seems oily. Maybe too much butter?

    ReplyDelete
    Replies
    1. This is a tried and true recipe that uses solid shortening (Crisco), not butter, in the filling. Those who have any trouble at all haven't thickened the flour and milk mixture appropriately or let it cool completely.

      Delete
  3. I asked my aunt for the recipe bc I loved it so much! Glad she was willing to share. ❤️ Is this shelf stable or does it require refrigeration?

    ReplyDelete
    Replies
    1. We have always kept our whoopie pies on the kitchen counter for a day or two without any issues. They usually don't last longer than that. They do have milk cooked in the filling so refrigeration is your best bet. These days I freeze them, individually wrapped, and thaw as needed.

      Delete

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