What is a whoopie pie?
Whoopie pie is a classic of American pastry. It comes in the form of two discs of cocoa biscuits with a generous layer of marshmallow fluff in the middle. There are several variants and they are all equally delicious.
What is the origin of the whoopie pie?
The whoopie pie is very popular in the United States. It is akin to a biscuit, a sandwich, a cookie and a pie. It consists of two discs of chocolate cake cookies that are a little curved.
Some call it BFO (“Big Fat Oreo”). It is also found under the name of “devil dogs”.
The oldest source that mentions this cake dates back to the 19th century: in 1835, it was called “twins”. The whoopie pie exists under other different names including the black moon, black and white, or bob and gob. This last name, gob, is a term used in the Pittsburgh area.
The whoopie pie, the official treat of Maine
Whoopie pie is widespread in the United States. Indeed, this is the official treat of the state of Maine. The official dessert of this state is none other than the blueberry pie.
Whoopie pie has long been considered a classic in New England. The Amish community of Pennsylvania has made it a tradition. Several states in the United States claim to be the birthplace of the recipe. The states of Pennsylvania, Maine, Massachusetts, Virginia and New Hampshire all claim to be behind this delicious cake.
However, to date, it is not possible to determine with certainty the exact origin of this American dessert.
What are the versions of the whoopie pie?
The whoopie pie exists under different variants. American housewives have largely revisited the recipe, changing the composition of the biscuit and the texture of the cream. Some variations are better known than others, but all of them usually include marshmallow fluff in the cream recipe.
This marshmallow fluff is easily found in grocery stores but it can easily be made at home too. The recipe is very similar to an Italian meringue, but some of the sweetness is replaced by colorless corn syrup.
Whoopie pie variants that replace the two chocolate cake discs with pumpkin cake discs are called pumpkin spice whoopie pies. Those whoopie pies with spiced pumpkin are very popular during the fall season. They are served with a nice cup of tea or hot chocolate around Halloween.
For Christmas and New Year, the gingerbread version is a favorite. The whoopie pie gingerbread consists of two fluffy cake discs with gingerbread flavor. They are stuffed with a delicious marshmallow cream and vanilla buttercream.
What are the similar varieties of whoopie pie around the world?
Whoopie pie has distant cousins. Its consistency is special, but the idea of the cake or cookie sandwich has inspired more than one.
Indeed, the moon cake for example, looks very much like the whoopie pie. It was invented on April 29, 1917 by Graham Cracker in the United States. The moon cake is more common in the southern United States. The difference between the two cookies lies in their consistency.
The moon cake cookies are crisper than the whoopie pie cookies. This cookie sandwich is then dipped in dark chocolate which hardens when cooling.
Indeed, it consists of biscuits, marshmallow and chocolate. You guessed it: we are talking about s’mores! S’mores is an abbreviation of the word “some more”. It is also a cookie sandwich consisting of two Graham crackers biscuits, with a roasted marshmallow and a square of chocolate in the middle. The recipe for s’mores was first found in a cookbook written in 1957 by Betty Crocker.
The cookie sandwich is certainly one of the best-known and best-selling treats in the world,. with several trademarks including brands like Oreo, Prince de Lu and Bahlsen biscuits.
The French macaron is a noble and sophisticated version of the cookie sandwich. It consists of egg whites, sugar, icing sugar and finely reduced almond powder. It is colored with powdered food coloring because it does not change the consistency of the preparation. There is a very large number of filling options.
It is also a cookie sandwich, consisting of two discs of shortbread cookies with a generous layer of milk jam (dulce de leche) in the middle.
Whoopie pies are very mellow. They are part of the cookies that make children happy. We invite you to try this recipe.
- 2 cups flour
- 2 oz. cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup unsalted butter at room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ teaspoon coffee powder or instant coffee granules
- ½ cup unsalted butter at room temperature
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- 1 cup fluff marshmallow creme
- Preheat the oven to 300 F.
- Line 2 baking sheets with parchment paper and set aside.
- Sift together the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer, whisk the brown sugar and butter until light and fluffy.
- Add the egg and beat until incorporated.
- Using the flat beater, add the vanilla and mix until incorporated. Scrape the bottom and sides of the bowl with a spatula and mix for another 30 seconds.
- In a separate bowl, mix the buttermilk and the coffee.
- Using the flat beater on lowest speed, add one-third of the flour mixture, then add half of the buttermilk mixture.
- Repeat by adding one third of the flour, then the rest of the buttermilk.
- Finally, stir in the rest of the flour and mix for another minute.
- Spread teaspoons of dough on parchment paper, spacing them at least 3 inches apart.
- Bake and cook for 16 minutes
- While the first tray is baking, prepare the second tray.
- Bake the second plate and let the cakes cool for 2 hours.
- In the bowl of a stand mixer, mix the butter and sugar with the flat beater until frothy.
- Add the vanilla and salt and mix.
- Add the marshmallow creme and beat for 3 minutes.
- Transfer the mixture into a piping bag with a large plain tip.
- Place the piping bag in the refrigerator for 1 hour.
- Spread the icing evenly in the center of the flat side of the half cakes.
- Cover the flat side with another half and gently press until the creme slightly extends to the edges.
- Serve immediately or refrigerate in an airtight container for up to 3 days.