Whoopie pies won’t go away. They’ve been around for decades and unlike most food fads, these just stick around. They must be good. They’re fun to make and you can be very creative—especially if you are willing to fill the centers.
Today, we’ll tell you how to make whoopie pies with the centers filled and without.
A whoopie pie is constructed with two cake-like cookies made into a sandwich with a filling between them. An easy way to make the cookies is with a cake mix. But a cake mix spreads too much—especially the light, airy mixes you get from the grocery store--and you have to add flour to thicken the batter. A very thin batter may require a cup of additional flour.
Step 1. Lightly grease a baking sheet or line it with parchment paper. Preheat the oven to 325 degrees.
Step 2. Mix the batter according to instructions adding 1/2 cup flour to thicken the batter.
Step 3. Scoop mounds of batter onto the baking sheet leaving plenty of room for spread. Since these are sizable, you’ll probably want only 12 cookies on a large baking sheet. Make the mounds as round as possible. We use an ice cream scoop with a one-inch diameter. The tendency is to make the mounds too large.
Step 4. Bake the cookies for 9 to 10 minutes or until done. Remove them to a wire rack to cool.
Step 5. Mix buttercream frosting or make marshmallow cream for the filling. A mix is an easy way to make buttercream frosting. You can color and flavor it as you choose. We have marshmallow cream recipes on our website for vanilla, chocolate, strawberry, and cherry marshmallow cream.
Step 6. Pair the cookies so that each cookie in a pair is similar in size and shape. Either spread or pipe frosting onto one cookie and place the other cookie on top of the frosting so that you have a sandwich cookie with the tops of the cookies facing out.
Obviously you have an array of choices with different cake mixes and different frostings. You can expand those choices by filling the centers of your whoopie pies with pastry fillings from Bavarian cream to raspberry to apple. (We sell 12 kinds of filling.) It’s easy to do.
Pipe a border of buttercream frosting around the perimeter of a cookie. The frosting will act as a dam to hold the filling. Squeeze a sizable dollop of filing into the center of the frosting ring. Place the other cookie on top to make a sandwich.
We prefer these center filled cookies. We love the filings and too much frosting is overwhelming.
The trick with making whoopie pies is to get the right cookie profile, not too flat and not too high. That’s a question of spread. Like with other cookies, you can control spread.
We prefer a denser cookie to a very light cookie. Too much filling or frosting on very light cookies is overwhelming. Our Very Fudgy Dessert Cupcake and Cake Mix is an excellent choice.