CHEW THIS! Updated Whoopie Pies

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Whoopie Pies, updated

Blaise Doubman

For years I have loved whoopie pies and it was not until a few years ago that I started experimenting with making my own unique flavors. I have made red velvet whoopie pies, Funfetti, orange, lemon, wedding cake, cherry and even German chocolate. Each of them have their own unique frosting, consisting of butter, powdered sugar, salt, flavoring and sometimes cream cheese. My favorite combination though has to be the classic chocolate flavor with traditional buttercream frosting that is made a little thicker and richer than normal. There is a way to make whoopie pies using a cake mix but I find them to be dry and, for whatever reason, they tend to bake unevenly. My first experience with whoopie pies were many years ago in Shipshewana. A lot of people associate these with the Amish community and for good reason!

This recipe is super easy to make, and the beauty is, this recipe was created to be doubled or even tripled if you want! The addition of the instant coffee granules makes the chocolate of the cake taste more like chocolate. If you are not a coffee fan, never fear, you will not taste the coffee in this recipe at all. You will, however, be able to tell if you do not add it, if that makes sense. If you do not have buttermilk for this recipe, simply make your own by adding your measured milk to a glass and stirring in a splash of white vinegar. I honestly do not even buy buttermilk anymore. I always use this trick and the results are exactly the same as if you had used actual real buttermilk. If you like your whoopie pies to be a little sturdier and thicker in texture, wrap these up after you assemble them and place them into the refrigerator to chill for at least 6 hours. This is my very favorite way of eating these. These updated whoopie pies, are a take on my original recipe but with the volume turned up! Try these and let me know your thoughts! These are also perfect for Birthday parties and bake sales.

Updated Whoopie Pies

These are best eaten and served the day they are made.

For the cake…
1 stick unsalted butter, soft
1 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
1 cup buttermilk
2 teaspoons instant coffee granules
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
1 3/4 cup white all-purpose flour

For the filling…
1 stick unsalted butter, soft
3 cups powdered sugar
1/4 cup whole milk
1 tablespoon pure vanilla extract

Start by preheating your oven to 400 degrees F.

Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar until the mixture is light in color and fluffy in texture.

Beat in the large egg and pure vanilla extract.

Beat in the buttermilk.

Add in the instant coffee granules, baking soda, baking powder and salt.

Beat in the unsweetened cocoa powder, followed by the white all-purpose flour.

Dollop 1/4 cup size amounts of the batter onto the prepared baking sheets.

Bake, one baking sheet at a time, in preheated oven for 14 minutes.

Remove and cool completely.

To make the frosting beat together the soft unsalted butter with the powdered sugar and whole milk. Beat in the pure vanilla extract. Add more powdered sugar to reach desired consistency. You are looking for a thick but spreadable frosting.

To make the Whoopie Pies, sandwich a large dollop of frosting between two of the Whoopie Pie halves. Wrap with plastic wrap. Chill if desired.

Ask and Answer: My friends at “Kids At Heart Publishing, LLC” have published a fabulous cookbook and you can finally get your own copy today! 226 pages of delicious recipes that are all sure to please. Check them out online at for ordering information, or mail check or money order to Shelley Davis or Layvelia Moore at PO Box 492, Milton, IN 47357. The cost is $20, plus $5 for shipping and handling. Please show your support.


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