How Whoopie Pies Captured the spotlight
After the awards ceremony, guests lingered over refreshments and a dessert that has long delighted famous faces: the Whoopie Pie. This treat features two soft, round sponge cakes layered with a generous amount of sweet cream. The cream can be chocolate, caramel, mint, or other flavors, giving each bite a creamy contrast to the cake. Although this indulgent dessert is often associated with glamorous events, it is perfectly suited for home kitchens as well. The origins lie with the New England region of the United States, and the recipe requires no special culinary prowess to recreate at home.
Before turning on the oven, it helps to know the story behind the name and the dessert itself. Whoopie Pies are believed to have been a favorite among Amish and Mennonites in Pennsylvania and were brought to New England by textile mill workers who moved there in the early 20th century, around the 1920s and 1930s. Food historians tell a simple, charming tale: when workers opened their lunch pails, they discovered a double chocolate cake with cream nestled between the halves. The moment of surprise and joy led to the nickname, because the workers would cry out with happiness, “Whoopie!” as they discovered these sweet treats in their midday breaks.
To craft rich Vanilla Cream Chocolate Whoopie Pies, a straightforward set of ingredients that most supermarkets carry is enough. The hardest item to source is marshmallow fluff, which can be found in US grocery stores or in the international foods section of larger hypermarkets. In many parts of North America, this ingredient is widely available, but it may require a quick stop to check the shelves in specialty or international aisles.
Ingredients for 5 pieces:
For the biscuits:
- Sugar, 200 grams
- Plain yogurt, 1 (125 g)
- Large egg
- Melted butter, 75 g
- Vanilla extract, 1 teaspoon
- Whole milk, 30 ml
- Plain flour, 180 g
- Unsweetened cocoa powder, 100 g
- Half a teaspoon baking soda
- Leavening agent, 1/2 teaspoon
For the cream:
- 1/2 cup unsalted butter, softened
- Powdered sugar, 175 g
- Vanilla Marshmallow Fluff, 125 g
detailing:
To begin the dough for the biscuits, whisk the milk with yogurt and vanilla essence and let the mixture rest for 10 minutes. A wooden spoon works well for this step. Next, beat the egg and sugar with a mixer until the mixture lightens to a pale color. The butter should be gently melted and folded in as the liquids come together.
In a separate bowl, combine the flour with the cocoa powder and the leavening agents. Sift this dry mix over the liquid ingredients in two or three additions, folding gently after each addition to keep the batter smooth and free of lumps. The goal is a glossy, cohesive batter that spreads evenly on the baking sheet without spreading too much.
Chill the dough briefly, about 30 minutes, to help it hold its shape during baking. When ready, preheat the oven to 180 degrees Celsius and line two trays with parchment paper. Place about 10 spoonfuls of batter on each tray, spacing them to allow room for expansion as they bake.
In a separate bowl, beat the butter with the powdered sugar on low speed until smooth. Then, beat in the marshmallow fluff and continue until the mixture becomes light and fluffy. For a neater finish, spoon the filling into a flat–mouth piping bag and refrigerate the cream for about 30 minutes to set up a touch.
The final step is straightforward. Pipe the cream onto the flat side of one biscuit and top it with another biscuit, matching flat sides. Repeat the process to form five sandwich cookies, or Whoopie Pies. Once assembled, taste and enjoy, as if stepping onto a red carpet and savoring a moment of movie-star glory.
These treats bring a playful sense of nostalgia to any gathering. The light, cocoa-scented biscuits pair with a creamy center for a balanced bite that feels indulgent yet accessible. A simple home kitchen can recreate the charm of a bygone era, while the cream’s texture brings a touch of magic to every bite. [attribution: food historians]