To me, whoopie pies are the perfect dessert. You can make them any size you want, there is cream filling in every bite, and there are so many different flavor combinations! They are so easy to make and perfect for bringing to a party. Plus, you can add a little food coloring and sprinkles to match your holiday or party theme. I have never met a whoopie pie I didn’t like, but it’s hard to beat the classic chocolate, it is definitely my favorite. (Stay tuned for my pumpkin whoopie pie recipe this fall, they are a close second!)
I credit my momma for this recipe. She has been making whoopie pies this way for a couple of years. I am pretty sure she got the recipe out of a newspaper or New England type magazine. She couldn’t remember. So I apologize in advance for not giving credit where credit is most DEFINITELY due. I have to admit, I made these whoopie pies twice last week. I know, its bad. In my defense, we had company over twice last week as well. I can’t have guests over and not feed them something sweet! I think its safe to say everyone enjoyed them. I even dropped some off to our good friends so we wouldn’t eat them all. Paul, Lina, and I still probably ate one each night for a solid week. I really need to find a new hobby.
Once again these are super easy to make! I personally like keeping the cakes and filling separate until they are going to be eaten. I store the cakes in an air tight container and keep the filling in the fridge. I find that keeping the assembled whoopie pies in the fridge leads to the cakes drying out a bit.
The first step to making the filling includes whisking flour and milk over the stove until it thickens and then letting it cool completely. For this reason I like to do this step first. That way it can cool while I make the cakes.
Make sure your butter is truly soft before using it in this recipe. The best way to make sure it is soft is to leave it out on the counter for a few hours before you know you will be baking. In a pinch you can also put the butter in the microwave on the LOWEST power. Make sure to watch closely so it doesn’t melt! If the butter is too hard you may get little butter chunks in your filling.