When I think back on all the treats I have eaten over the years, nothing quite defines my foray into baking and appreciation for all baked goods quite like these. All the changes in locale that I have elected has warped my sense of where I really come from and what I call home. Between my newfound love of all things Californian to my obsession with the energy of New York City, nothing has remained as constant as my pull to New England. I like to believe that my parents raised me with a very East Coast mentality, something I attest to the unfamiliarity that California always felt to me, until recently. Each time I made my way back to Massachusetts and above, I felt a resounding sense of comfort, like I was always meant to be here. And now that I am contemplating my next move for graduate school I am so confused about where my final destination is.
Nothing is a New England as Whoopie Pies. Every single bakery up there sells them. And they are huge, glorious chocolate mounds of fluff and heaven. Seriously. It’s like eating a marshmallow cloud. Wrapped in chocolate. What is better than that? Nothing. Absolutely nothing. Over the years I have become a whoopie pie nazi. As they become the “next big thing” and people make all kinds of crazy concoctions, like a Red Velvet Whoopie Pie (um. NO. Never), I tend to get a little agitated about the way people choose to make these. I’m all for experimentation, but I cannot mess with a classic. No buttercream frosting in these babies. That’s not how we do them. I’m all for the crisco mixed with marshmallow fluff mixed with sugar, of course. When they taste as delicious as these I don’t really care what is in them. sofreakinggood. And there isn’t any butter to be found. I know. My mind is blown too. You’re welcome.
This is greatest recipe you will ever find. Better than soft cupcakes pretending to be whoopie pies. And better than any buttercream frosting on any cupcake ever. Passed down from my mom to me and even today I still rely on advice from the master baker in all things whoopie. This is exactly the way a chocolate cookie-cake should taste. One bite and all the times in the kitchen with my mom and her little white mixer came rushing back to me. Do you want to be bombarded by memories when all desserts tasted like heaven? Clearly I want to be five-years-old forever.
taken, word-for-word, from my momma’s recipe book
makes 12-18 woopie pies (depending on size)
6 T. CRISCO
2 C. FLOUR
1 C. SUGAR
5 TABLESP. COCOA
1 1/2 TEASP. BAKING SODA
1 TEASP. VANILLA
1 Cup MILK
- MIX TOGETHER. Wet, then dry (obviously)
- Place desired amount on tray lined with parchment paper or silicone baking matBAKE @ 425 for 5-10 MINUTES (I baked mine for 8)
- *these spread out A LOT. A 2” dollop of batter will yield a 4-5” cookie-cake, so if you want minis, it is really not a lot, and you can actually make more.
1 ½ LBS. CONFECTIONER‘s SUGAR
8 TABLESP. MARSHMALLOW FLUFF (about half a 7 oz. jar)
1/2 TEASP. VANILLA
MILK, as needed ( I used ⅙ cup)
- BLEND, ADDING MILK FOR DESIRED CONSISTENCY.
NOTE: as mentioned to me by my mom, many many many times, it is extremely important to watch the cakes being baked. Because of the high heat, they do not take long at all. But it is very easy to overcook them, resulting in burnt bottoms. That can easily be remedied by adding an extra dollop of filling. Actually, I highly recommend that either way.