[an error occurred while processing this directive] Whoopie Pies - Steven and Chris
Whoopie Pies

Whoopie Pies


What's better than tender, moist chocolate cake cookies by Chef Michael P. Clive? Why, sandwiching them with a deliciously retro marshmallow fluff frosting, of course. These fun-to-eat hand-held pies really will make you say "whoopie!"

Whoopie Pies

The Cookies:


1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk


In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.

In separate bowl, whisk together flour, cocoa, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.

Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper-lined baking sheets to make 24 mounds.

Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.

The Filling:


1 ½ cups marshmallow fluff
1 cup butter
1 cup icing sugar
1 tablespoon vanilla extract


Cream together the butter, sugar and vanilla on medium speed until light and fluffy. Beat in marshmallow fluff until smooth.

To Assemble:

Sandwich two chocolate cookies with a spoonful of marshmallow filling. Press together lightly.


Also on CBC