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Peanut Butter Whoopie Pie

Whoopie Pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Yields: 8 giant whoopie pies

Description[]

The Whoopie pie (otherwise known as a black-and-white, gob, bob, or "BFO" for Big Fat Oreo) is a tasty baked good that's a cross between a cookie, pie and cake. It's typically made of two rounded cake-like cookies with a sweet, frosting-like creamy filling squished between.

Ingredients[]

Chocolate Whoopie Pie (cakes)

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (can use powdered, prepared as directed on package)

Vanilla Whoopie Pie Filling (frosting)

  • 4 tablespoons milk
  • 1 1/2 cups softened butter (or shortening)
  • 3 -3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow topping
  • Dash salt

Directions[]

Make the Cakes

  1. Preheat over to 350F
  2. Whisk flour, cocoa, baking soda, salt in a bowl until combined. In separate small bowl, stir together buttermilk and vanilla.
  3. Beat butter and sugars with mixer at med-high speed until fluffy (about 3 minutes in a standing mixer, 5 minutes with hand mixer), add egg, beating until combined.
  4. Reduce speed to low, alternately mix in flour and buttermilk, beginning and ending with flour mixture, scraping bowl and mixing until smooth.
  5. Spoon large (1/4 cup) piles of batter about 2 inches apart onto 2 greased baking sheets.
  6. Bake approx. 10-14 minutes on the top and bottom shelves in the oven (switching location halfway through) until cakes are puffy and springy to the touch. Transfer to wire rack to cool.

Make the Filling

  1. Beat salt, butter, and marshmallow topping until soft and creamy. On medium speed, slowly add the powdered sugar until smooth, about 1-2 minutes.
  2. Then, with the mixer on low speed, beat in the milk and vanilla extract slowly. Continue to beat until filling is creamy.

Make the Pies:

  1. Spread the flat side of half the cakes with giant heapings of filling.
  2. Top with the remaining cakes, flat side towards the filling.
  3. Wrap individually, in plastic wrap, until ready to serve.

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