Maine Whoopie Pies

Maine claims the whoopie pie as its official state treat — two domed chocolate cake rounds sandwiched with billowing marshmallow cream filling. The name supposedly came from Amish farmers' joyful exclamation upon finding them in their lunch pails. Maine bakeries have elevated this humble confection to an art form.

Serves: 12 sandwich cookies

Ingredients

Chocolate Cakes

• 280g (2 cups plus 2 tbsp) all-purpose flour
• 65g (¾ cup) Dutch-process cocoa powder
• 1½ tsp baking soda
• ½ tsp fine sea salt
• 115g (½ cup / 1 stick) unsalted butter, room temperature
• 200g (1 cup) packed dark brown sugar
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• 240ml (1 cup) whole buttermilk

Marshmallow Cream Filling

• 115g (½ cup / 1 stick) unsalted butter, room temperature
• 200g (1½ cups) powdered sugar, sifted
• 200g (1 jar / 7 oz) marshmallow fluff
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.

2. Whisk flour, cocoa, baking soda, and salt in a medium bowl. In a large bowl, beat butter and brown sugar with an electric mixer on medium-high until light and fluffy, 3–4 minutes. Beat in egg and vanilla.

3. Reduce speed to low and add flour mixture in three additions alternating with buttermilk, beginning and ending with flour. Mix just until combined.

4. Drop 24 rounds of batter (about 2 tbsp each) onto prepared baking sheets, spacing 5cm (2 inches) apart. Bake one sheet at a time for 11–13 minutes, until the tops spring back when lightly touched. Cool completely on the pans.

5. Make the filling: Beat butter until creamy. Add powdered sugar, marshmallow fluff, vanilla, and salt and beat on medium-high until fluffy and spreadable, 2–3 minutes.

6. Spread a generous dollop of filling on the flat side of 12 cakes. Sandwich with the remaining 12 cakes, pressing gently.

Cook's Notes: For the authentic Maine diner version, the filling must include marshmallow fluff — not just buttercream. Whoopie pies keep well wrapped individually in plastic for 2 days at room temperature. The batter can be refrigerated overnight; bring to room temperature for 30 minutes before baking.