Whoopie Pies

Whoopie pies are the dessert that can’t decide if it’s a cookie, a cake, or a sandwich. Two soft, cakey chocolate rounds with a thick swipe of marshmallow cream filling squished between them.

The cake halves bake fast at high heat, just 7 to 8 minutes. They puff up into dome-shaped rounds with a slight crust on the outside and a soft, almost brownie-like interior. The cocoa powder gives them a dark chocolate color without being overly rich, and the water in the batter keeps them tender rather than dense.

The filling is dead simple: margarine, powdered sugar, and marshmallow cream blended until fluffy. It’s sweet, it’s sticky, and it holds the two halves together like edible glue.

Chef Tips

• Drop the batter by consistent teaspoonfuls so the rounds match up in pairs. Mismatched halves make for lopsided pies.
• Cool the chocolate rounds completely on a wire rack before filling. Warm cakes melt the filling and it slides right out the sides.
• Don’t overmix the batter. Overworked batter makes tough, flat rounds instead of soft, puffy ones.
• Store assembled whoopie pies in a single layer. Stacking them squishes the filling out.

Variations

• Use butter instead of margarine in both the cake and filling for a richer flavor.
• Add a teaspoon of vanilla extract to the filling for more depth.
• Try peanut butter filling instead of marshmallow cream for a chocolate-peanut butter combination.