Nate loves whoopie pies. As a New Englander, it’s in his blood. I’ll be honest…the only “real” whoopie pie I had until about a year ago was in Amish country. And it was kind of gooey and not-so-great. Well, I could see other people maybe liking it, but it just wasn’t my thing. But Nate, he’s always talking about how good whoopie pies are, so I felt it was time to embrace the whoopie pie.
For his birthday last week, I decided to make whoopie pies. He was happy about that and said I had to get his mom’s recipe. I called Pat and her very words were, “This recipe isn’t very good. I think you need to tweak it.” When I told her that Nate gushes about her whoopie pies, she just laughed. I was beginning to think that it really was just the nostalgia talking and that Nate was crazy…
Holy cow people, these whoopie pies were GOOD. So good that I think I might make another batch. Tonight. Because they’re gone. And I’m sad about that. So is Nate. He keeps asking where they all went.
New Englander or not, nostalgia or not, these whoopie pies are fab. Enjoy!
- For the cookie part of the whoopie:
- 1 cup butter, softened at room temp (original recipe calls for shortening, fyi)
- 1 teaspoon baking soda
- 2 eggs
- 2 teaspoons vanilla
- 4 teaspoons baking powder
- 2 cup sugar
- 2 cup milk
- 4 cup flour
- 1 cup cocoa powder
- ½ teaspoon salt
- Cream Filling:
- ⅓ cup evaporated milk
- ½ cup butter, softened at room temp
- 4 ounces cream cheese, softened at room temp
- ¼ teaspoon salt
- ½ cup sugar
- 6-7 cups or so of powdered sugar
- Cream sugar and butter together. Add milk and eggs – mix well. Don’t be scared…the batter is going to look all lumpy and weird and you’re going to think you did something wrong. You didn’t.
- Add everything else and beat well. See, told you the batter would look normal eventually.
- Drop from teaspoon onto ungreased cookie sheet. I used my medium scoop, which was about 2 tablespoons – so my whoopie pies were medium sized. Pat does mini cute tiny little whoopie pies. Choose your own adventure!
- I baked mine on a silpat. I also smoothed the dough balls out and pressed them down slightly before baking (with wet fingers to minimize sticking, but make sure you don’t drip water on the dough). I definitely recommend pressing them down a bit so they aren’t totally round after baking, they’ll sit on your serving plate easier.
- Bake at 425 degrees for 7-9 minutes, until they are firm to touch and toothpick comes out clean.
- So the ORIGINAL cream recipe is a shortening-based filling. I think shortening-based frostings taste nasty, so I evolved the original recipe using butter, cream cheese (to lend creaminess) and powdered sugar. Cream all of the ingredients together in a mixer with about 5 cups of the powdered sugar. Then, keep adding powdered sugar until the frosting is sturdy enough to hold up to being placed between two cookies but still relatively soft…I know, super helpful. You just don’t want the filling to be too soft or fluid or it will squeeze out of the sides of the cookie, but you also don’t want super duper crazy stiff filling.
- Place frosting in a large ziploc bag with the very tip of the corner trimmed off and pipe frosting onto a whoopie pie cookie, topping with a second cookie. You should have plenty of filling to fill all the whoopie pies.
- When making the medium-sized whoopie pies with the 2 tablespoon scoop, this recipe yielded 26 whoopie pies.
- (Original cream filling recipe, in case you want to go that route: ⅓ cup evaporated milk, ¾ cup white sugar, 1 teaspoon vanilla, ⅔ cup crisco, pinch salt – mix, let sit 15 minutes, beat until creamy.)