~recipe from the moms of Sally Forrest and Cate Sullivan Trish Gillis’s school friends.

See three filling options below

Whoopie Pies

Click here to read our Whoppie Pie article by Trish Gillis & Jenn Gorius Gosselin

2 cup unsifted all-purpose flour
⅓ cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
¾ cup milk
1 teaspoon vanilla extract
1 egg
⅓ cup vegetable oil
1 cup sugar

Preheat oven to 350° F. Grease two or three large cookie sheets, or line them with baking parchment.

In a medium bowl, whisk the flour, cocoa, baking soda, and salt together thoroughly. In a separate container, stir the vanilla into the milk. 

In a large bowl with mixer at medium speed, beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. Add flour and milk mixtures alternately to egg mixture, beginning and ending with dry ingredients. Beat only until well-combined.

Drop batter by heaping tablespoonfuls onto cookie sheets, starting with 6 cakes per sheet. Bake about 9 or 10 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool.

When cool, lay out 13 cakes, bottom up. Dollop about 2 tablespoons filling onto each, and gently top with the remaining cakes, topside up.

Makes 13 whoopie pies.

Whoopie pies vertical

Choose your filling:


½ cup butter
1 cup confectioners’ sugar
1 cup Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
1 teaspoon vanilla extract

In a medium bowl with mixer at medium speed, beat ingredients until light and fluffy.


1 cup milk
3 tablespoons flour
¾ cup butter or shortening
1½ cups confectioners’ sugar
2 teaspoons vanilla extract

Whisk together milk and flour and cook in a small saucepan over medium heat until it thickens. Whisk constantly to keep it from burning. Let cool.

Beat mixture with remaining ingredients for 5 minutes.


1 egg white
¾ cup granulated sugar
¼ cup water
½ tablespoon corn syrup
¼ teaspoon salt
4 tablespoons soft butter
1 teaspoon vanilla extract

Use a double boiler or improvise one by finding a medium metal bowl that more or less fits over a saucepan. Pour an inch or so of water in the saucepan and set in on to simmer. Place the egg white, sugar, water, corn syrup and salt in the medium bowl, and blend the ingredients well with a hand mixer. Move the bowl over the simmering water, and heat and beat on high speed until the mixture increases in volume dramatically and cooks into frosting, about 7 minutes. (Accordingly, this compound was once known as 7-minute frosting.) Remove from the heat, and continue beating until cooled down a bit.

In another medium bowl, with the same beaters, cream the butter well; beat in the cooled frosting and the vanilla. The mixture will deflate a bit (which is desirable; whoopee pie filling needs a bit of density.)

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