Why I chose this recipe:
With the summer vacation just days away, I felt as though I must share one of my favorite summer treats, QCK Whoopie Pies.
I have been going to Maine my entire life. My parents were both born there, we visited my grandparents in Maine for the holidays, we skied at Saddleback Mountain during my teenage years, and I chose to follow many of my family members to college in Maine. It is then no surprise that I have a strong affection for the official Maine state treat, the whoopie pie.
I have spent many years trying to find a good balance between the deep chocolate flavor of the cake portion and the vanilla flavor and fluffiness of the filling, I think I now have found it with the QCK Whoopie Pie recipe. I choose to use the King Arthur Flour Black Cocoa, but feel free to try the easy to find cocoa from the grocery store if you don’t want to order the special black cocoa from King Arthur.
So give the official Maine State treat a try. Whether you plan to share with your family, friends or children’s schoolteachers as an end of year homemade gift, whip up these decadent “pies” and .
Cakes Ingredients
3 cups sugar
1 cup butter
4 eggs
½ cup vegetable oil
1 Tbsp vanilla
6 cups flour
2 cups cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups milk
Filling Ingredients
1 ½ cup shortening
3 cups powdered sugar
1 1/3 cups marshmallow topping
dash of salt
1 tsp vanilla
1/3 to ½ cup milk
Directions
Preheat oven to 350 degrees.
Combine all dry ingredients for cakes in large bowl and whisk to combine. Set aside.
Prepare cookie sheet with a large sheet of parchment paper to prevent little cakes from sticking. Set aside.
In stand mixer with paddle attachment, combine sugar, butter, eggs and beat together on medium-high speed until fully blended together.
Add oil and vanilla and mix until fully combined.
Add half of the dry mixture to the egg mixture and beat on low until fully combined. Add 1 ½ cup milk and beat on low until combined. Add remaining dry ingredients and beat. Finally, add remaining 1 ½ cup milk and beat until combined.
Using an ice cream scoop, place scoop of batter onto prepared cookie sheet. (Do not place too closely together as they will expand a bit. I usually place 8 per large cookie sheet.)
Bake for 10-12 mins. Let cool.
This recipe makes at least 32 halves for 16 total QCK Whoopie pies.
While cakes are cooling, in stand mixer with paddle attachment, combine all Filling Ingredients and beat on low to combine and then on medium high for 1 minute until smooth and fluffy.
Spoon filling onto one cake and place second cake on top of filling to finish your QCK Whoopie Pie. Repeat until cakes are complete.
I have found that these QCK Whoopie Pies are great gifts, whether for neighbors or teachers. To make them easily “giftable”, wrap each one in plastic wrap and store in refrigerator in air tight container until ready to give. These treats can be made two days ahead.