Valentine mini whoopie pies

If you’re from Maine (or Pennsylvania), you’ve probably tried whoopie pies. Maine has had a long-standing disagreement with Pennsylvania about which state “invented” this dessert. Wherever it came from, I think we can all agree that it’s yummy.

A few years ago I posted a recipe for Mimosa Whoopie Pies, which married the flavors of orange and champagne (perfect for a bridal shower, don’t you think?). Today I’m sharing the standard chocolate version for Valentine’s Day. What could be better than chocolate for Valentine’s Day?

Whoopie Pie Cakes

2/3 cup butter
1 1/4 cup sugar
2 eggs
2 1/2 cups flour (I use 1 1/2 cups white whole wheat and 1 cup white)
1/2 cup cocoa (plus a few extra tablespoons…never can have too much chocolate!)
1 1/4 tsp baking soda
1/4 tsp cream of tartar
1 tsp salt
1 1/2 tsp vanilla
1 cup milk

Preheat your oven to 375 °. Cream the butter and beat in sugar, eggs, and vanilla. Sift flour, cocoa, and other dry ingredients into a separate bowl, then beat half of dry ingredients into the butter mixture. Follow with the milk, then remaining dry ingredients.

Using ungreased nonstick pans (or pans lined with parchment), drop the batter by the teaspoonful, leaving a few inches between each one. The batter will spread to create cookies about 2 to 3 inches in diameter. Bake for 6 to 8 minutes, or until the top of the cookie bounces back when touched. Move to cooling racks and once cookies are completely cooled, assemble them into sets of two, pairing them with other cookies that are the same size. (I was able to make about 45 pairs of cookies with this recipe.)

Whoopie Pie Filling

This is the part of the recipe that varies greatly, with one big difference: to fluff or not to fluff? (Marshmallow fluff, that is.) If you’re outside New England, you probably call this marshmallow cream, and it seems to be the biggest difference between the filling recipes I considered. We’ve always been in the non-fluff camp, but our recipe (though delicious) includes shortening. Since I try to avoid hydrogenated oils, I decided to play with a frosting recipe and include some marshmallow fluff. This recipe is kid-approved (and kid-friendly if they’re helping you, since it also requires no cooking).

1 stick butter
3 cups confectioners sugar
a pinch of salt
3-4 Tbsp milk
1 tsp vanilla
1/3 cup marshmallow cream

Beat ingredients until fluffy. Then work through your cookie pairs, spreading a generous layer of filling on one and topping with the other. Dip the edge in a dish of Valentine sprinkles to add a bit of color to each pie, if desired. Then wrap individually and share!

Have you ever had a whoopie pie?

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