Whoopie Pies* are kind of like a holy grail in my family. We talk about them with reverence and respect. We used to reminisce about vacations in Pennsylvania where they were a staple at the local grocery store. My mom tells me that my grandma made them for every school function she had growing up. I firmly believe that other than home made apple pie, whoopie pies are the food equivalent of telling someone you love them. With chocolate. And marshmallows.
It used to be that we’d take them to a potluck and no one would know what they were. “Whoopie Pie? What’s that?” Nowadays I guess they’re kind of in. And by in, I mean: they’ve been corrupted by Starbucks and Food Network. Don’t get me wrong, I love creativity and changing things up but whoopie pies were already perfect and you just don’t go messing with perfection.
If you’re one of those people who makes cute little mini whoopie pies with red velvet cake or someone who makes them “skinny”… you might want to proceed with caution. This recipe is the original, handed down from generation to generation of Pennsylvania Dutch women. It has butter. It has shortening. It has plain old Hersey’s Cocoa. It has real marshmallow fluff and bleached flour. It has bleached confectioners sugar and regular old C&H sugar. It’s indulgent. It’s gooey. It’s got ten thousand calories, I’m sure. But most importantly, it’s got love. And it is with love I pass this recipe on to you.