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Whoopie Pies Galore

Today is kind of a special day for me/my blog! I submitted it for approval on Blogged and after review, an editor rated my blog a 7 out of 10 (not too shabby). But the coolest part is my blog has been getting a lot more traffic since it’s been rated and one random reader gave me a score of 10 out of 10 commenting “fun style, and uptake on food t.v. I like the recipes complete with photos!” I honestly wanted to cry I was so ecstatic!

Anyway, I was filing through hundreds of recipes on Food Gawker and Tastespotting (you know, a typical day) and I happened to find two that really caught my eye- both of them being recipes for whoopie pies. Now I’ve never attempted to make a whoopie pie in my life but all I know is they’re mighty tasty ;)! For anyone who doesn’t know what a whoopie pie is, it’s basically a cross between a cake and a cookie with a creamy frosting sandwiched between the two pies…yummmm.

S’mores Whoopie Pie Recipe

My Baking Addiction


  • 1 cup white sugar
  • 3/4 cup and 2 tablespoons all-purpose flour
  • 1/4 cup and 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  1. Heat oven to 320° F. Spray your whoopee pie pan with non-stick cooking spray
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin)
  3. Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan
  4. Bake 8-10 minutes or until wooden pick inserted in the center comes out clean
  5. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks
  6. Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies
  7. Once your whoopies are cool, prepare the marshmallow frosting

Marshmallow Frosting

  • 4 egg whites
  • 1 cup of sugar
  • ¼ teaspoon of cream of tartar
  • 1 teaspoon vanilla extract
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined


  • 5 ounces of semisweet chocolate
  • ½ cup heavy cream
  • Graham cracker crumbs
  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot
  2. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth


  1. Pipe filling on the flat sides of half the cakes (18 of them)
  2. Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down
  3. Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up

Now I’m sure you’re wondering why I only have one lonely picture of this “whoopie pie.” Well…let me tell you about my HORRIBLE experience baking these. Okay so here I am going along with the baking mix and I get to the last step where I’m supposed to add boiling water. Alright, no problem was what I was thinking but actually that was a huge problem. It’s moments like these where I’m just stunned at my own stupidity because once I realized my mixture was now chocolate soup, I was screwed. I don’t have an actual whoopie pie pan and the entire time I was planning on baking these on a cookie sheet but you can’t exactly bake liquid that way. So then I had the brilliant idea that I would just throw the mixture into the freezer for a few hours, let it firm up and it should be fine! Wrong again. I was able to scoop it but it wasn’t nearly as firm as I wanted it to be so I could actually bake it therefore it was running everywhere…it was just a complete MESS. But again, stupid me, I thought if I could just get them into the oven as fast as possible before they melted it would be fine. Well once 8 minutes came around, I was stunned to find my kitchen filled with smoke and my whoopie pies…well not exactly whoopie pies at all. It literally looked like the thinnest sheet cake I had ever seen.

From there, I was so beyond myself I started to scrape it off the baking sheet but then the idea came to me that I could still use this. So what I did was I took a small glass from my cabinet and began cutting out circles so they still had a whoopie pie shape. Epic fail on my part? Yep. Result? The thinnest whoopie pies anyone has ever seen. The take away? THINK about the recipe completely before you just do it and do not attempt to bake whoopie pies on a sheet pan when the recipe specifically calls for a whoopie pie pan. And just as a side note, I will be adding a whoopie pie pan to be wish list IMMEDIATELY.

Boston Cream Whoopie Pie Recipe

Cate’s World Kitchen


  • 1 stick butter, softened
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup milk
  1. Preheat the oven to 375° and line a few cookie sheets with Silpats or parchment. Get a pastry bag ready with a wide round tip
  2. Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Beat in the eggs and vanilla. Sift the flour, baking powder, and salt together onto a sheet of wax paper and add in two additions, alternating with milk. Mix on medium just until smooth
  3. Transfer the batter into the piping bag and pipe circles about 1 1/2″ – 2″ in diameter. Bake for 8-10 minutes, watching carefully to make sure the cookies don’t color at all. They need to come out of the oven when the tops are just set. Transfer to a wire rack to cool completely, then match up in pairs by size

Vanilla Pastry Cream

  • 1 cup milk
  • 1/4 cup sugar, divided
  • 2 tsp vanilla extract
  • 1 1/2 Tbsp corn starch
  • 2 eggs
  • 2 tsp softened butter
  1. Whisk the eggs, 2 tbsp of sugar, a pinch of salt, and the cornstarch together in a medium bowl. Have another clean bowl ready
  2. Put the milk and remaining sugar in a saucepan and bring to a simmer over medium heat. Pour about half the simmering milk into the egg mixture, whisking constantly, then transfer all the eggs and milk back into the saucepan
  3. Whisking constantly, cook over medium for about 5 minutes (it should be boiling), or until it it thick and pulls away from the sides when you tip the pan. Turn off the heat and beat in the vanilla
  4. Transfer to the clean bowl and stir in the butter, then place the bowl in an ice bath and stir every few minutes until cool (or, if you don’t need it right away, press plastic wrap onto the surface of the cream and chill in the refrigerator for a few hours, until completely cool)

Chocolate Ganache

  • 2 ounces semisweet chocolate, chopped
  • 1/4 cup heavy cream
  1. Place the chopped chocolate in a small bowl. Bring the cream to a boil (it should foam up a lot when boiling) in a small saucepan, then pour over it over the chocolate
  2. Let it stand for one minute, then gently use a rubber spatula to mix the cream and chocolate. Keep mixing for about 2 minutes, so they’re thoroughly combined. Let cool for about 5 minutes, then begin assembling cookies


  1. To put the whoopie pies together: Spread a little ganache on one of the cookies in the pair
  2. Place a small spoonful of pastry cream on the other, then gently set the ganache-iced cookie on top

FINALLY something began to go right in the kitchen…my pastry cream was a success! Usually any time I try baking something involving custard in any way it turns out horribly wrong. I was proud 🙂

The chocolate ganache (thick consistency)

The pies by themselves. My second batch turned out much better than the first because I didn’t realize the batter had actually fallen into the oven, continuing to make my kitchen smoky and blackening the bottom of my pies 😦


3 responses »

  1. forming and there are at least ten smiles in each sumptuous pie. Gustavo Other

  2. Very happy with the Pro 600 in Pewter. I got a great deal at Kohl’s over Christmas (sale $399 minus 30 percent off coupon plus I received a $50 Visa Debit Card and $50 in Kohl’s cash plus FREE SHIPPING to boot)…AMAZING DEAL!! Now it is back up to regular price of $499. I wish I would have bought a second one to give as a gift. I can’t even come close to the price I got it for. I have been looking for another great deal…closest I can find is a KitchenAid HD (Heavy Duty) Pro Stand Mixer (475 Watt, 5 Qt) for $249.62 at Sam’s Club…the only difference I can see is the Pro 600 is 6 Qt/575 Watt & the Sam’s HD is 5 Qt/475 Watt. Make sure you get a model that has the all steel gears. You won’t be disappointed.

  3. William Faulkner's Friend

    I just bought the Kitchenaid 600 mixer after having spent a good deal of time comparing it to the new Cuisinart 5qt and 7qt stand mixers that have gotten such good press the last year. I finally decided on the Kitchenaid, so thought I’d share my reasoning in the following bullet points.

    1) First, if you look at these items on Amazon, both the KA and Cuisinart mixers share 4.5 star ratings. Almost all of those who owned one of these mixers without owning the other one seemed to have great things to say about the mixer they bought. So, I took this to mean that I really couldn’t go wrong either way. However, I did know that I wanted either the 6qt KA or the 7qt Cuisinart becuase I like to make bread and also because I like heavy duty stuff!

    2) Next, I was impressed by the longer 3yr/5yr warranty offered by Cuisinart. However, I think just about every review by someone who had problems with the Cuisinart REALLY complained about their customer service, shipping costs, and hassle of dealing with Cuisinart when something goes wrong. I think most of the KA owners were fairly happy with KA customer service, even if only a 1 year warranty. Either way, most of the people having problems with EITHER of these mixtures seemed to be those who wanted to knead a LARGE amount of dough, and I can’t help but thinking they are trying to do too much with the equipment they bought — they should buy a $1500 Hobart.

    3) Kitchenaid’s past problems with plastic gears caused me a little concern, but I read enough to know that this was a major issue for them a couple of years back, and that they had taken great pains to correct the problem — so I discounted this worry.

    4) Next, I checked out the Cuisinart 5qt at the store. The good things about it are the lower profile and the tilting mixer head — giving you more clearance and maybe easier access to the bowl. However, there are a LOT of parts, electronics, springs, levers, etc. on this mixer!! In other words, a LOT to go wrong or break in my opinion. Plus, the digital controls seemed kind of flimsy plastic. Who knows, maybe I’m completely wrong here, but I couldn’t help but doubt that the average Cuisinart is not going to make it many years without some issues. Since its only been out a year or so, it doesn’t have a track record yet either. This factor swayed me toward the simplicity of the KA 600.

    5) Further, as we were looked further at the Cuisinart model at the store we noticed oil leaking out of the mixer head onto the splash guard. What made this particulary disconcerting was that I had read at least two reviews on Amazon (or another website) where people mentioned having this exact same problem with their new Cuisinart — they had to ship their mixer back East to get this taken care of. This just seemed like more than a coincidence to me, and was especially concerning since I doubt the unit at the store had ever been plugged in. Another point for the KA 600.

    6) But Cuisinart’s great review in the last Cook’s Illustrated still almost swayed me to buy the Cuisinart. However, I went to the trouble of getting a subscription to CI to read the review. My impression from the review was that the main reason the Cuisinart was rated tops was due to all its features. However, I already explained my concern about all the stuff on the Cusinart. Moreover, the KA 600 is now ranked second only behind the Cuisinart, AND had been ranked no. 1 in the previous year review before the new Cuisinart came out. So, I decided to forget the review. NOTE: The Kitchenaid 5qt mixers are not rated that well in CI for bread since they are not powerful enough — some reviews I read seemed to mix-up the KA 5qt review with the KA 600 mixer, but CI rated the KA 600 fine for bread.

    7) Anther factor I considered was the higher rated wattage of the Cuisinart motors in the 5qt and 7qt models. However I read a previous year Cooks Illustrated review that discussed how unreliable the wattage ratings for mixers are since the manufacturers use different methods for rating their mixer motors, and some mfrs intentionally use ways that make their mixers look more powerful even though they actually aren’t.

    8) Great attachments for the KA included an ice cream maker that is highly rated by reviewers. My KA 600 came with a rebate for a free one of these ice cream makers, so that settled it for me (even though I would have gone with the KA anyways).

    Bottom Line: The simple utilitarian design of the KA eventually swayed me its way. The complicated mechanism, many parts, and unproven reliability of the Cuisinart scared me away. BUT, if you love the Cuisinart features and/or need a lower profile design, I’m sure its a great mixer. However, if you overload either one of them with too much dough, you are going to have troubles!!


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