Homemade Chocolate Whoopie Pie Recipe • Food Folks and Fun (2024)

FAQs

What is the filling in whoopie pies made of? ›

Ingredients for Whoopie Pie Marshmallow Cream Filling:

Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up. Butter – This helps create the creamy filling.

Why do my whoopie pies come out flat? The consistency of the batter is crucial for a good whoopie pie that holds its shape, which depends on the recipe. Too much liquid, for example, and the batter will be too thin and spread too quickly when baking.

Whoopie Care

therefore must be kept refrigerated or frozen until use. – Best enjoyed at room temperature. – The Whoopie stays fresh refrigerated for ten days and up to two months frozen. Must be kept in an airtight container.

The marshmallow whoopie pie filling is yummy and unapologetically nostalgic, but you can substitute peanut butter, cream cheese frosting, or chocolate buttercream if marshmallow filling isn't your thing.

As we mentioned above, whoopie pies are believed to originally been made from leftover cake batter. The Maine legend paints the picture of a house wife putting the batter on a cookie sheet and shouting “Whoopie!!” when she realized that baking it up worked.

You can use either pan for whoopie pies and/or muffin tops. It can also be used for eggs (to fit English muffins) and cookies. I'm sure there are other things you can use it for also. Hope this helps.

How long do Whoopie Pies keep for? So long as they are stored in an airtight container (plastic wrap does this very well) the whoopie pies can be kept in a refrigerator for an extended period of time, or even left in room temperature conditions for 1-2days depending on your choice of filling.

Let the batter rest (just let it sit in the bowl on your counter) for 30 minutes. Letting the batter rest allows the batter to rise and increases the volume of the whoopie pie cookies.

Why are my whoopie pies sticky? Since these whoopie pies use pumpkin puree, they're quite moist and can become sticky when left at room temperature. Keep the whoopie pies in the fridge once they've cooled to room temperature to prevent them from becoming sticky.

A: They are good for 7-10 days not refrigerated, 14 days refrigerated, and may be frozen for up to a year.

Can you freeze homemade whoopie pies? ›

Whoopie pies need to be eaten within 2 days of being made. You can individually wrap them in plastic wrap and refrigerate them after being made to make them last 2 days. Or, you can freeze the cookies individually for up to 3 months, and then make the frosting the day you plan to serve them.

Unlike fluffy Whoopie pies, the MoonPie's marshmallow center is sandwiched between soft graham-cracker-like cookies, not cake. The dessert is encased in a chocolate coating (other options include vanilla, salted caramel, banana, orange, lemon, and strawberry).

It's believed that whoopie pies were first made from leftover cake batter, and Amish legend has it that, when children and even farmers would find the delicious treat in their lunch pail, they'd yell out “Whoopie!,” hence the name.

Each cookie should be 1.5 Tablespoons of dough, so I recommend using a medium cookie scoop. It's the same size scoop I recommend for equally flavorful iced gingerbread oatmeal cookies and chocolate ginger cookies. If desired, you can make smaller whoopie pies to yield more sandwiches.

Experts agree that the biggest difference between a Maine whoopie pie and a Pennsylvania gob is the use of commercial marshmallow Fluff in the Maine version, versus homemade marshmallow fluff in the Amish version.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream.

The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.