Dessert: United States – New England (Maine) – Whoopie Pie

Serving Size: 8

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, approx. 100 g
- 1 cup (240 ml) buttermilk (240 g)
- 2 tsp (10 ml) vanilla extract, divided
- 1/4 cup (60 ml) hot brewed coffee (optional, enhances chocolate)
- For the marshmallow-vanilla cream filling:
- 1 cup (226 g) unsalted butter, softened
- 7 oz (200 g) marshmallow creme (marshmallow fluff)
- 2 cups (240 g) powdered sugar, sifted
- 2 tsp (10 ml) vanilla extract
- 2-4 tbsp (30-60 ml) heavy cream or whole milk, as needed for texture

Instructions

Short Description:
Classic Maine whoopie pies: large, cakey chocolate rounds sandwiched around a sweet, fluffy marshmallow-vanilla cream filling. These oversized sandwiches are soft, pillowy, and perfect for an indulgent dessert or picnic treat.

Regional Notes:
Maine whoopie pies are traditionally larger than many other regional versions and are commonly filled with a sweet marshmallow or vanilla cream filling rather than a thin buttercream. This recipe produces larger, bakery-style pies with a marshmallow-forward buttercream to reflect the Maine preference for extra-fluffy, substantial sandwiches.

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.  
2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.  
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.  
4. Add the eggs one at a time, beating briefly after each, then mix in 1 tsp (5 ml) vanilla extract until combined.  
5. With mixer on low, add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). If using, stir in the hot coffee at the end to loosen and deepen the batter; mix just until smooth. Batter will be thick and cakey.  
6. Using a 1/4 cup (60 ml) scoop or measuring cup, drop even mounds of batter about 2–3 inches (5–7 cm) apart on the prepared baking sheets for large whoopie rounds (this size yields approx. 16 rounds / 8 sandwiches). Smooth tops slightly with a wet spatula if needed.  
7. Bake one sheet at a time in the preheated oven for 12–14 minutes, until the centers spring back gently and edges are set. Do not overbake—whoopie rounds should remain soft.  
8. Let the rounds cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.  
9. While rounds cool, make the filling: beat the softened butter until creamy, about 2 minutes. Add the marshmallow creme and beat until integrated. Gradually add the sifted powdered sugar, then beat in the remaining 1 tsp (5 ml) vanilla extract. Add 2 tbsp (30 ml) heavy cream and beat until light and spreadable; add more cream (up to 4 tbsp / 60 ml) if needed to reach a fluffy, pipeable consistency.  
10. To assemble, place about 2–3 tbsp (30–45 ml) of filling on the flat side of one round (adjust to preference for a generous Maine-style filling) and sandwich with a second round, pressing gently to spread the filling. Repeat with remaining rounds.  
11. For best texture, refrigerate assembled whoopie pies for 30 minutes to set the filling, then bring to room temperature before serving. Store leftover pies in an airtight container in the refrigerator for up to 4 days.