Rose's Baking Basics

Whoopie Pies

Makes Six 3½ inch whoopies

Oven Temperature: 400°F/200°C

Baking Time: 8 to 10 minutes

Baking Equipment: Two 15 by 12 inch cookie sheets, coated with nonstick cooking spray or with shortening

Optional: 2 inch diameter cookie scoop

This recipe is said to have originated in the Pennsylvania Dutch country. Although it is called “pie,” it is actually a cake. The batter is stiff enough to scoop and bake free form on a cookie sheet, but the results are light and moist. Whoopie pies are usually filled with an airy vanilla buttercream such as Mousseline but Neoclassic Buttercream, Chocolate Mousse Ganache, or any Whipped Cream would also be great choices.

Makes 510 grams batter

unsalted butter	28 grams	2 tablespoons
1 large egg	50 grams	3 tablespoons plus ½ teaspoon (47.5 ml)
dark chocolate, 60% to 62% cacao, chopped	42 grams	1.5 ounces
bleached all-purpose flour	125 grams	1 cup (lightly spooned into the cup and leveled off) plus ½ tablespoon
unsweetened alkalized cocoa powder	19 grams	¼ cup (sifted before measuring)
baking powder	2.2 grams	½ teaspoon
baking soda	2.7 grams	½ teaspoon
fine sea salt	3 grams	½ teaspoon
low-fat buttermilk	121 grams	½ cup (118 ml)
canola or safflower oil	27 grams	2 tablespoons (30 ml)
dark brown sugar, preferably dark Muscovado	120 grams	½ cup, firmly packed
filling of your choice (see headnote)	.	1⅓ cups

Preheat the Oven

▪ Thirty minutes or longer before baking, set an oven rack at the middle level. Set the oven at 400ºF/200ºC.

Mise en Place

▪ About 1 hour ahead, set the butter and egg on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Melt the chocolate: About 30 minute ahead, melt the chocolate: In a small microwavable bowl, stirring with a silicone spatula every 15 seconds, heat the chocolate until almost completely melted. (Alternatively, melt the chocolate in the top of a double boiler over hot, not simmering water—do not let the bottom of the container touch the water—stirring often with a silicone spatula.) Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid (80º to 85ºF/27º to 29ºC).

▪ In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Then sift the mixture if necessary to remove any lumps from the cocoa and baking soda.

▪ Into a 1 cup measure with a spout, weigh or measure the egg.

▪ Into a 2 cup measure with a spout, weigh or measure the buttermilk.

Make the Batter

1. In the bowl of a stand mixer fitted with the flat beater, beat the butter, oil, sugar, and egg on medium speed for about 5 minutes. Scrape down the sides of the bowl as needed. The mixture will be smooth and paler in color.

2. Add the cooled melted chocolate and beat on low speed until incorporated.

3. Add one-third of the flour mixture with one-third of the buttermilk, and beat on low speed just until incorporated. Scrape down the sides of the bowl. Repeat with another third of the flour mixture and buttermilk, and then the final third. Raise the speed to medium and beat for about 15 seconds, until smooth.

Shape the Whoopies

4. Measure the batter into a 2 inch cookie scoop, gently rounded, or use 2 spoons to drop 6 rounded mounds (42 grams each) of batter, evenly spaced, onto one of the prepared cookie sheets. They should be about 2 inches wide by 1 inch high.

Bake the Whoopies

5. Bake for 6 minutes. For even baking, rotate the pan halfway around. Continue baking for 2 to 4 minutes, or just until the cakes spring back when pressed lightly with a fingertip.

6. While the first batch is baking, mound the remaining batter on the second cookie sheet. Bake as soon as the first batch is removed from the oven.

Cool the Whoopies

7. Set the pans on wire racks for 5 to 10 minutes. Using a thin pancake turner, lift the whoopies from the pans and set them on wire racks. Cool completely.

Sandwich the Whoopie Pies

8. Place a mound (about 3 gently rounded tablespoons) filling between two whoopies to make a sandwich. Press down lightly until the filling reaches the edges.

Store Unfilled, airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.

filled, airtight: cool room temperature, 1 day.

Making Whoopie Pies