PATRIOTIC WHOOPIE PIES

Patriotic Whoopie Pies

These homemade chocolate Patriotic Whoopie Pies, filled with a silky Marshmallow Cream Filling are soft and fluffy perfection that melt in your mouth!  Not only decadent, they taste as wonderful as they look - moist and flavorful, and lots of red, white & blue sprinkles for summertime fun!

Patriotic Chocolate Whoopie Pies with Marshmallow Crème Filling

GOBS, WHOOPIE PIES or WHOOPIE CAKES?

It really doesn't matter when you call these, they are wonderful!  Growing up in Minnesota, these were a special treat from the bakery.  When we moved to Ohio and discovered Amish country, these homemade treats are EVERYWHERE!  In Pennsylvania they call them "Gobs", other places they are referred to as Whoopie Pies or Whoopie Cakes.  Rolled in fun holiday sprinkles, we just know they are FUN!

Two saucer-shaped rounds of tender chocolate cake, sandwiched around a silky marshmallowy cream filling - that's the classic whoopie pie.  Originally popular in New England and around Amish country, these are a delicious throwback to simpler days and a decadent treat!

Patriotic Whoopie Pies

WHOOPIE PIE BAKING SECRETS:

Non-Stick Whoopie Pie Pans:  If you have these pans available, you are pretty much guaranteed that all of your whoopie pies will be the same size.  If you don’t have these available, scooping the batter onto parchment-paper lined baking sheets will work as well – just try to keep each of your scoops the same size so that they bake consistently and are easy to match up for filling!

Basic Batter:  The batter is super basic!  Brown sugar provides moisture, cocoa adds flavor!  Make sure you’re using natural unsweetened cocoa powder – and use Dutch cocoa for even richer flavor. That is KEY in this recipe.  

Mini Gobs:  You can make mini gobs by using a small cookie scoop (or about 2 teaspoons of batter).  Reduce the baking time by 1 to 2 minutes.

Summertime:  In warm summer months, keep these treats away from the heat. 

Chocolate Mocha Whoopie Pies:  Add 2 tablespoons of espresso powder to the butter and sugar when creaming.

Chocolate Peppermint Whoopie Pies:  During the holiday season, add a little peppermint extract to the filling and roll the edges in finely crushed candy canes.

Buttercream Filling:  You can substitute your favorite Buttercream Frosting – chocolate, marshmallow, caramel, peanut butter, raspberry – they’re all good!

Chocolate Whoopie Pies with Marshmallow Crème Filling

PATRIOTIC WHOOPIE PIES

These homemade chocolate Patriotic Whoopie Pies, filled with a silky Marshmallow Cream Filling are soft and fluffy perfection that melt in your mouth!  Not only decadent, they taste as wonderful as they look - moist and flavorful, and lots of red, white & blue sprinkles for summertime fun!
​

Patriotic Whoopie Pies

INGREDIENTS:
Classic Chocolate Pies:
2 cups (250 g) all-purpose flour (sifted, spooned & leveled)
½ cup (45g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup (200g) brown sugar
1 large egg + 1 egg yolk (room temperature)
1/2 cup buttermilk (room temperature)
1-1/2 teaspoon pure vanilla extract
½ cup hot water
 
Marshmallow Cream Filling:
1-1/2 cups (7 ounces) marshmallow fluff or marshmallow creme
1-1/4 cups unsalted butter (softened)
1 cup (120 g) powdered sugar (sifted)
1 tablespoon pure vanilla extract
¼ teaspoon salt
Optional:  Red & Blue Gel Food Coloring
 
For Decorating:  Patriotic Sprinkles
 
HOW I MAKE THESE:

1. PREPARE CHOCOLATE CAKES:  Remove eggs and buttermilk from the refrigerator and allow to come to room temperature.
2. Preheat the oven to 350°F and position rack to middle of oven.  Line two large baking sheets* with parchment paper or silicone baking mats; set aside. 
3. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt until well combined.
4. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, mix together the brown sugar, vegetable oil, buttermilk, egg and egg yolk, and vanilla extract until well blended.  The mixture may look curdled – no worries! 
5. Add half of the flour mixture and beat on low speed just until combined; add remaining flour mixture and continue mixing until just combined, slowly add hot water and blend just until combined – DO NOT OVERMIX!  Give the batter a quick few folds with a spatula to ensure all of the ingredients are blended in.
6. Using a medium cookie scoop (about 1-1/2 tablespoons), scoop about 1-1/2 tablespoons of batter onto prepared baking sheets, about 2 inches apart – these will spread when baking!
7. Bake the cookies for about 10-12 minutes or until centers appear set and cakes spring back when pressed gently in the center. Mine usually take 10 minutes – it will depend on your oven, but you don’t want to overbake! 
8. Remove from oven and let cakes stand for 5 minutes in the pan before transferring to a wire rack to cool completely.  I usually just lift up the corners of the parchment paper and move from the baking pan to my cooling racks.  If using a whoopie baking pan, place on parchment paper to cool – with the domed-side up.
9. PREPARE MARSHMALLOW CREAM FILLING:  Remove butter from refrigerator and allow to come to room temperature.
10. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, cream together the butter and marshmallow cream until light and fluffy, about 3 minutes.  Reduce the speed to low and add the sifted powdered sugar, vanilla and a pinch of salt, and beat on medium-high speed until combined and creamy, then increase speed to medium and beat for another 3 to 5 minutes, until the mixture is light and fluffy. If you want to add color to your filling, now is the time to do it – for a single color, add a few drops of gel food coloring and blend well.  For multiple colors, separate into bowls and add a few drops of gel food coloring to each until desired shade is reached, keeping in mind it will darken slightly as it sets up.  Cover and chill filling a bit and keep it cool before frosting.  Chilling helps firm the butter back up for a slightly firmer filling.
11. Pair the cookies up based on their size.
12. Pipe or spread Marshmallow Cream Filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
13. DECORATE:  Pour holiday sprinkles into a small bowl.  Gently roll the edge of each filled cake into the sprinkles, remove from bowl and gently press with your finger tip to set the sprinkles in place.
14. Set cookies on parchment paper, in a single layer, in an airtight container in the refrigerator for up to 3 days.  Don’t stack these treats, as they will start to stick together because they are moist cakes, and you don’t want the filling to get flattened and run out the sides.  Let rest at room temperature for about 30 minutes before serving. 

 
YIELD:  16-18 whoopie pies

RECIPE NOTES:
 
*Non-Stick Whoopie Pie Pans:  If you have these pans available, you are pretty much guaranteed that all of your whoopie pies will be the same size.  If you don’t have these available, scooping the batter onto parchment-paper lined baking sheets will work as well – just try to keep each of your scoops the same size so that they bake consistently and are easy to match up for filling!

Basic Batter:  The batter is super basic!  Brown sugar provides moisture, cocoa adds flavor!  Make sure you’re using natural unsweetened cocoa powder – and use Dutch cocoa for even richer flavor. That is KEY in this recipe.  

Mini Gobs:  You can make mini gobs by using a small cookie scoop (or about 2 teaspoons of batter).  Reduce the baking time by 1 to 2 minutes.

Summertime:  In warm summer months, keep these treats away from the heat. 

Chocolate Mocha Whoopie Pies:  Add 2 tablespoons of espresso powder to the butter and sugar when creaming.

Chocolate Peppermint Whoopie Pies:  During the holiday season, add a little peppermint extract to the filling and roll the edges in finely crushed candy canes.

Buttercream Filling:  You can substitute your favorite Buttercream Frosting – chocolate, marshmallow, caramel, peanut butter, raspberry – they’re all good!

Originally posted July 2014; revised & reposted May 2020.
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