Whoopie Pies were not big in my house when I was a kid. Eventually I got to taste one at summer camp when a bunk mate shared her care package. Even wrapped in cellophane and slightly squished, the Whoopie Pie looked promising after weeks of summer camp meatloaf surprise. But sadly I wasn’t much impressed. The cake was metallic tasting and very dry. The filling was tooth-ache sweet, like a relative to candy corn – and with a shelf life of at least 325 years. I didn’t go looking for any more of those.
Years later I ran into a Whoopie Pie that was hand-made and very awesome. Even the uber sweetness didn’t detract from the deep dark chocolate flavor and the light marshmallow-y filling. I was ever so slightly smitten.
The Whoopie, even with an artisan comeback, is still an over-the-top sweet. But there is nothing wrong with making an over-the-top treat once in a while. Think Halloween, for example, where over-the-top is almost a requirement.
These would be fabulous for a Halloween party complete with coloring the gooey filling a nice bright orange. You could add Halloween colored sprinkles on the cake to complete the over-the-top look. Or pipe the outline of a pumpkin on the cake. Or if you are so inclined (and related to overachiever, but talented Martha Stewart) you could cut out pumpkin cake rings from tin you manufactured from the back orchard and make pumpkin shaped Whoopie Pies. Or bats.
This Whoopie Pie is brought to you by our Out of a Box series – where the baking is easy and the cleanup is effortless. This whole cookie comes together easily with a little help from Betty Crocker Gluten Free Chocolate Cake Mix and Fluffy White Frosting – all GF. Add in a little Marshmallow Fluff and we’ve made the easiest Whoopie Pie ever. Really.
Make a batch now and again at Halloween and surprise the GF kid in your life with holiday Whoopies.
|Out of a Box: Big Fat Whoopie Pies, Gluten Free||
- 1 Gluten Free Dark Chocolate Cake Mix (I use Betty Crocker Gluten Free Devil’s Food)
- 3 oz. butter (6 tablespoons)
- 2 eggs
- 5 oz. buttermilk (milk is fine, too but leave out the baking soda)
- 1 teaspoon vanilla
- ¼ teaspoon baking soda (omit if using milk)
- 1 can Betty Crocker fluffy white frosting (GF label only – on the back)
- ½ container of Marshmallow Fluff (about 3.5 oz)
- 1 teaspoon vanilla
- Preheat oven to 350. Line two baking sheets with parchment.
- In a large bowl whisk the cake mix once to remove lumps. Add remaining ingredients and mix on low until incorporated and then on medium high for about two minutes. Give it one more stir with a silicon spatula to pick up and mix in any rogue ingredients lurking on the bottom.
- Scoop (see notes) onto baking sheets – 5 large scoops to a sheet or 8 small scoops to a sheet. Bake about 5 minutes for smaller scoops and rotate. Bake about 4 minutes more or until a toothpick comes out clean. For larger scoops bake 8 minutes and rotate. Bake about 8-10 minutes more until a toothpick comes out clean. Remove carefully to a rack and cool completely before adding filling. (see notes for more options on baking)
- Empty fluffy white frosting container into a mixer bowl. Add the fluff and vanilla. Whip on high until it is light, fluffy and fully incorporated.
- Spread a mound of filling on the flat side of one cookie and place another cookie (flat side) on the filling. Try to keep them flat on the plate because the filling will slide somewhat if you set them on end.