New England Chocolate Whoopie Pies

A little history on the Whoopie Pie.  It has many names Black Moon, Gob, Black and White, Bob or Big Fat Oreo.  It can be considered a cookie, pie or cake.  It is made either from chocolate batter, pumpkin, basic yellow batter, gingerbread and just about anything you can imagine.  It is traditional to have a creamy white fluffy, marshmallow filling, but I have seen many variations on that as well.  What so great about a Whoopie? Well,  for me it feels good in my hand.  It's like holding a sandwich, but this one is sweet and comforting.  

 The origin of the Whoopie is somewhat disputed, but from what I know it comes from the Pennsylvania Amish.  Amish women would bake these treats known as Hucklebucks or Creamy Turtles, (I love those names) and put them in their hubbies lunch pails.  The men work hard farming in the fields all day, so I am sure they would burn those extra calories off in no time.  Anyways, when the farmers would find these delights, they would shout out "Whoopie!"  I have to say I can't blame them.

Well, the official state treat in Maine is the Whoopie Pie, not to be confused with the official dessert, which is blue berry pie.  Anyway you slice it cookie, pie, or cake they are yummy!

I found this recipe in an AARP Magazine.  I also like to add a layer of  seedless raspberry jam on mine with the addition of the frosting below. 

Makes 7 to 8 large Whoopie Pies or 15 mini pies
Ingredients:
1 cups sugar
1 egg
1/2 cup unsalted butter (room temperature)
1 tsp. vanilla
1/2 cup cocoa sifted
1 tsp. baking soda
1/2 tsp. salt
2 cups all purpose flour
1 cup buttermilk (room temperature)

Filling
3/4 cups unsalted butter, softened
1 cup confectioner's sugar sifted
1 1/2 cups prepared marshmallow fluff
2 tsp. vanilla
1/4 tsp. salt

Preheat oven to 350 degrees.

With an electric mixer, beat sugar, butter, than add egg and vanilla, beat until light and creamy.  In another bowl, mix the cocoa, baking soda, and flour; then blend alternating with buttermilk into the creamed mixture until you form a thick cake like batter.

Drop batter by heaping tablespoons onto greased baking sheet and bake 7 to 9 minutes.  (You can do a trial one to test bake the size you want).   Remove from the baking sheets and cool on wire racks.

To make filling cream butter, add confectioners sugar, continue mixing until creamy.  Add vanilla, fluff and salt and cream until well mixed.

To assemble:  sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly among the pies.  Enjoy!