“Whoopie!” exclaimed the Amish farmer. In his lunch box was an Oreo-like treat made with leftover cake batter. That is one rendition of the origin of the Whoopie Pie.
The American classic Whoopie pie filled with espresso cream,
garnished with a chocolate espresso bean.
Many citizens of Maine disagree with this Pennsylvanian story. Apparently in 1925 Whoopie Pies were being sold at Labadie’s Bakery in Maine. They claim this as birthplace of the beloved treat.
These history factoids were garnered from Jessie Oleson Moore’s The Secret Lives of Baked Goods. Happy to say I’ve got the green light from the author to share delicious Whoopie Pie how-tos from the same book.
As this month’s Roxana’s Home Baking Chocolate Party theme is chocolate and coffee, I thought I’d fill the fudgy Whoopie Pies with espresso marshmallow cream. If you’d like to join the sweet fun, please scroll down for details. (You'll also see lots of delectable creations featuring coffee and chocolate.)
Here’s the recipe for Whoopie Pies from Jessie Oleson Moore’s The Secret Lives of Baked Goods. (Jessie is also the infinitely creative artist, baker and Cake Spy.)
“Whoopie!” exclaimed the Amish farmer. In his lunch box was an Oreo-like treat made with leftover cake batter. That is one rendition of the origin of the Whoopie Pie...History factoids and recipes for American classics such as the Whoopie Pie are featured in Jessie Oleson Moore’s The Secret Lives of Baked Goods. This recipe is adapted from Jessie Oleson's The Secret Lives of Baked Goods.
- 2 cups plus1 tablespoon all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- ¾ cup softened, unsalted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk (coconut milk works, too)
- ½ tablespoon espresso powder
- ¼ cup warm water
- ¾ cup softened, unsalted butter
- 1 ½ cups marshmallow fluff
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- Preheat the oven to 350 degrees.
- Sift the flour, cocoa, baking powder and salt into a bowl.
- Beat the butter and sugar in the bowl of a stand mixer for about 3 minutes.
- Add the eggs one at a time.
- Pour in the vanilla.
- Scraping the bowl frequently, alternate the addition of the flour/cocoa mixture with the milk, blend until all ingredients have been incorporated.
- With a mini ice cream scoop or tablespoon, place mounds of the batter 1-½ inches apart on a parchment lined baking sheet.
- Bake for 8 to 10 minutes. The cookies should have a dull sheen and spring back when lightly touched.
- Allow at least 5 minutes before removing the cookies from the baking sheets.
- Let the cookies cool completely before filling with cream.
(Note: The addition of espresso and water is my adaptation of the cream filling recipe in
The Secret Lives of Baked Goods.)
- Vigorously stir the espresso into the warm water. Set aside.
- Beat the butter, fluff and vanilla until very smooth.
- (Approximately 5 minutes on an electric mixer at high speed.)
- To avoid a hurricane of powdered sugar, reduce the speed on your mixer.
- Gradually add the powdered sugar and beat until well combined.
- Add the espresso at low speed. After 3 minutes, a fluffy filling should appear.
- Smother the cream between 2 Whoopie pie cookies.
- Take a bite of bliss!
Roxana, the grande dame of the Chocolate Party has a few simple rules for party participation.
How to participate (the rules)
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
4.) Add the Linky code at the bottom of your post.
5.) Have fun!!!
Regardless of yesterday’s history, wishing you joy today.
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.