Whoopie Pies with Espresso Cream

“Whoopie!” exclaimed the Amish farmer. In his lunch box was an Oreo-like treat made with leftover cake batter. That is one rendition of the origin of the Whoopie Pie...History factoids  and recipes for American classics such as the Whoopie Pie are featured in Jessie Oleson Moore’s The Secret Lives of Baked Goods. This recipe is adapted from Jessie Oleson's The Secret Lives of Baked Goods.

Ingredients: 

Whoopie Pie:

  • 2 cups plus1 tablespoon all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • ¾ cup softened, unsalted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup milk (coconut milk works, too)

Espresso Cream:

  • ½ tablespoon espresso powder
  • ¼ cup warm water
  • ¾ cup softened, unsalted butter
  • 1 ½ cups marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar
Directions: 

Whoopie Pie:

  1. Preheat the oven to 350 degrees.
  2. Sift the flour, cocoa, baking powder and salt into a bowl.
  3. Beat the butter and sugar in the bowl of a stand mixer for about 3 minutes.
  4. Add the eggs one at a time.
  5. Pour in the vanilla.
  6. Scraping the bowl frequently, alternate the addition of the flour/cocoa mixture with the milk, blend until all ingredients have been incorporated.
  7. With a mini ice cream scoop or tablespoon, place mounds of the batter 1-½ inches apart on a parchment lined baking sheet.
  8. Bake for 8 to 10 minutes. The cookies should have a dull sheen and spring back when lightly touched.
  9. Allow at least 5 minutes before removing the cookies from the baking sheets.
  10. Let the cookies cool completely before filling with cream.

Espresso Cream:
(Note: The addition of espresso and water is my adaptation of the cream filling recipe in
The Secret Lives of Baked Goods.)

  1. Vigorously stir the espresso into the warm water. Set aside.
  2. Beat the butter, fluff and vanilla until very smooth.
  3. (Approximately 5 minutes on an electric mixer at high speed.)
  4. To avoid a hurricane of powdered sugar, reduce the speed on your mixer.
  5. Gradually add the powdered sugar and beat until well combined.
  6. Add the espresso at low speed. After 3 minutes, a fluffy filling should appear.
  7. Smother the cream between 2 Whoopie pie cookies. 
  8. Take a bite of bliss!