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This Whoopie Pies Recipe is just what you WANT for your Christmas platters this year! So fun to eat the whole family will love them! These little mini whoopie pies are the perfect two-bite treat.
Soft and tender chocolate cakes, classic whoopie pies filling, make this Mini Whoopie Pies Recipe a standout treat!
BUT FIRST
Let’s clear this up once and for all, Whoopie Pies are not and were never meant to be Moon Pies. They are two different separate beasts. Same with Macarons. Completely different. In reading up on this recipe I found SO MUCH CONFUSION on the internet. I must fix it all.
What is the Filling in a Classic Whoopie Pies Recipe?
From what I know and what I looked up the traditional whoopie pie filling is more than marshmallow fluff or cold buttercream or a cream cheese frosting. It’s a cooked frosting called Ermine Frosting.
Ermine frosting starts life as a cooked milk and flour paste. Lovely. You boil those together whisking until the consistency of pudding and then remove from the heat. Whisk in the sugar until it dissolves. Cover and cool that mixture. Once cool you beat the butter until fluffy. Then drop the cooled flour mix into the butter, add the vanilla and then whisk on medium until soft and fluffy yet sturdy.
Whipped until smooth and silky Ermine Frosting was revolutionary to bakers back in the day. And it’s still pretty damn cool if you ask me. It was THE frosting for Red Velvet Cakes.
I think it makes the perfect foil for these whoopie pies. It’s soft and sweet without being sticky, tacky, or imparting its own flavor like a cream cheese frosting.
Other Christmas Treats We Love!
Whoopie Pies
These Chocolate Whoopie Pies are filled with the best filling, it's a light and fluffy cooked buttercream
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 cup buttermilk or soured milk
Classic Whoopie Pie Filling
- Â 1/3 cup all-purpose flour
- 1 cup milk
- Â 1 cup sugarÂ
- 1 cup butter, softened
- 1 tsp vanilla extract
Instructions
- preheat oven to 375˚
- sift the dry ingredients together for the whoopie pie
- cream the sugar and vegetable oil together
- beat on the eggs and vanilla until fluffy
- mix the flour and buttermilk into the sugar mix
- stir just to combine, scrape the bowl, and mix again
- drop by Tablespoonfuls onto baking sheets
- bake 5-6 minutes until the cookies spring back when poked but not hard or overbaked
- when done let them rest a minute on the baking sheet and then remove to a baking rack to cool
- make the filling by cooking the flour and milk together over medium heat until thick like pudding, don't overcook!
- add the sugar and whisk to dissolve
- cover with plastic wrap and let it cool
- beat the butter in a stand mixer on medium for 2 minutes until it's fluffy
- then with the mixer on medium add the cool flour mix by spoonsful until incorporated
- the beat in the vanilla
- switch to a whisk attachment and beat on medium until light, fluffy, and yet sturdy
- match up your whoopie pie cakes and divide the filling between the pairs of pies
- serve immediately
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These were really good 🙂