Classic Whoopie Pies

By • January 26, 2016 0 Comments

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Author Notes: I must admit, they are not in my Top 10, but this recipe will make whoopie pie converts even out of non-appreciators like myself. (Adapted from Joy of Baking)Sam


Makes 15- 1 oz pies or 7- 2 oz pies


  • 260 grams pastry flour
  • 75 grams cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 170 grams unsalted butter, soft
  • 150 grams sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/4 cup buttermilk, shaken well
  • 1/2 cup hot water


  • 1/2 cup shortening
  • 1/2 cup unsalted butter, soft
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups powdered sugar
  • 2 tablespoons whole milk
  1. Preheat a conventional oven to 350 F.
  2. To make the batter for the pies, sift together all the dry ingredients and set aside.
  3. Cream the butter and sugar together until light and fluffy. Add the vanilla extract and egg, then beat to incorporate.
  4. Alternate adding the dry ingredients and the remaining wet (buttermilk + water). Dry - wet - dry - wet - dry. Scrape the bowl when necessary to ensure everything is evenly mixed and the batter is cohesive.
  5. Scoop either one or two ounce portions of batter onto parchment lined baking sheets. Bake for 9-10 minutes until just set. Let them cool completely before filling.
  6. To make the filling, cream the shortening and butter together. Add the vanilla. Sift the powdered sugar and salt together and add to the creamed mixture. Add 2 tbsp of milk to thin out the frosting and beat until creamy and smooth.
  7. Fill the whoopie pies and store in a sealed container at room temperature.

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