Whoopie Pies

Is it a cookie? Is it a pie? Is it a cake? It's Chuck Hughes' whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream.

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: Block Party

Photo: Whoopie Pies

TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: 20 min
Cook: 45 min
 
YIELD: 8 whoopie pies
LEVEL: Easy

ingredients

CHOCOLATE CAKE:
  • 1 1/2 cups/375ml all-purpose flour, sifted
  • 1/2 cup/125ml unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons/7ml baking powder
  • 1/2 teaspoon/2ml salt
  • 1 cup/250ml sugar
  • 1/2 cup/125ml butter, room temperature
  • 2 eggs
  • 1 teaspoon/5ml pure vanilla extract
  • 1 cup/250ml milk
    MARSHMALLOW FILLING:
    • 1 cup/250ml sugar
    • 2 tablespoons/30ml honey
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    Directions

    For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

    Combine the flour, cocoa, baking powder and salt in a bowl.

    Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.

    Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.

    For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.)

    Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).

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    5

    Newest Ratings and Reviews

    Read all 6 reviews

    • on May 03, 2013

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      I've made these twice. The first time I went exactly by the recipe, however, 1/2 C was too much batter and I had "frisbees". They all ran together. Had to cut them apart. Also used honey in the marshmallow. Didn't care for the tast.

      This time I used Tablespoon for the batter (a very very small ice cream scoop. Much better. Cut the time to 12 min. Also used Corn Syrup instead of honey. Tasted more like marshmallow.

      Made the marshmallow filling first and put it into the fridge. Spreads easier that way.
      Good job Chuck.

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    • on November 24, 2012

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      My first attempt at whoopie pies using this recipe, fantastic! Love the texture of it! Thanks Chuck!

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    • on August 25, 2012

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      Wow!! these are great....Chuck is the man!!

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