Valentine’s Day Whoopie Pies


I became obsessed with making heart-shaped whoopie pies after seeing them in Martha Stewart Living. I love whoopie pies and they just looked too cute to pass up!!

For those of you who have been missing out :)… Whoopie pies are two small (soft & tender) sponge cakes filled with fluffy vanilla icing. The icing recipe I used even incorporates Marshmallow Fluff- I couldn’t believe that I bought it! (either could my kids, who were THRILLED) I made heart-shaped as well as standard-shaped pies. My sponge cake recipe was adapted from Martha Stewart Living. I modified the filling used because the raspberry filling suggested in the original recipe seemed like it may become too wet. The fluffy (Marshmallow Fluff) filling was terrific; the recipe was from Cranberry Island Kitchens, via Martha Stewart Living. Such a treat.

Happy Valentine’s Day!

  • Yield: Makes about 1 dozen sandwiches

For the Sponge Cakes:

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • Fluffy Filling (recipe below)
  1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  3. For standard-shaped pies: Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 8 minutes (on convection) to 12 minutes. Remove to a rack to cool. Repeat with remaining batter. For heart-shaped pies: Pipe a 3″ x 3″ “V” onto the parchment paper. As the cookie bakes and rises, the heart shape is formed. IMG_7612
  4. Spread 2 tablespoons of filling onto each cookie. Sandwich together with remaining cookies.
For the Fluffy Filling:
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sifted confectioners’ sugar
  • 3 1/4 ounces Marshmallow Fluff
  • 1 teaspoon pure vanilla extract
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
  2. Add Fluff and vanilla and continue mixing until well combined.



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