Makin' Whoopies

Happy Halloween, my friends!  As a treat for my nephews (and for Mr. Magpie, of course) I've made whoopie pies.  They were just about my favorite baked cookie/cakey goodie when I was a kid, and I still love them today.  Store-bought ones are much more widely available than they used to be, but I find that most bakery and store whoopie pies have yucky fillings that are more frosting-like than creamy.  My version tastes more old fashioned, much more homemade, and sweet, but not cloying.  I promise they will transport you back to childhood, at least for a moment or two!

Whoopie Pies 

(This makes 6 huge whoopie pies or 8 normal-sized pies.  You could also make lots of mini pies for a party, but keep in mind that the cookies will bake more quickly.)

~Preheat oven to 350 degrees fahrenheit.

~Grease two cookie sheets and line with parchment paper.

Cookies 

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk (shake before measuring)

1 teaspoon vanilla

1/2 cup unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg

~Whisk together flour, cocoa, baking soda, and salt.

~In a separate bowl, stir together buttermilk and vanilla.

~In another bowl (I use my stand mixer for this), beat together butter and brown sugar until pale and fluffy.  Add egg, beating until well combined.  

~Reduce speed to low and alternately add the flour and liquid mixtures, beginning and ending with the flour.  Stop and scrape the bowl occasionally as you go.  

~Spoon approximately 1/4-cup mounds of batter onto prepared cookie sheets.  Bake in the upper and lower thirds of the oven about 11-13 minutes, switching positions halfway through baking time, until tops are puffed and the cakes spring back when touched. 

~Cool completely on a wire rack.

Filling

1/2 cup unsalted butter, room temperature

1 1/2 cups powdered sugar

1 cup marshmallow cream (Fluff)

1 teaspoon vanilla

1 cup (1/2 pint) cold whipping cream

~Beat together butter, powdered sugar, marshmallow cream, and vanilla with an electric mixer until smooth.

~In a separate bowl, beat whipped cream with a whisk attachment just until stiff peaks form (do not over-beat).

~In three batches, fold the whipped cream into the filling until well combined.

Assembly

~Spread a generous amount of filling on the flat sides of half the cookies.  Top with remaining cookies.  

Storage

Because these contain whipped cream, they must be stored in the fridge.  I make the cookies a day in advance and then make the filling and assemble them the day they'll be served.  If you're going to be transporting them, it works well to wrap each whoopie pie with plastic wrap individually.  

If you have leftover filling, it's great spread on pumpkin bread or gingerbread cookies!  : )

Quick note: If you live in the Lowell, Massachusetts, area and don't feel like making your own whoopie pies, the very best store-bought whoopie pies I've ever had are available at Cote's Market.  If you're French Canadian, like me, you'll also appreciate the fact that Cote's smells just like your memere's kitchen: baked beans, pork pie, gorton, and much more!