Whoopie Pies


  • 25g softened butter
  • 50g caster sugar
  • 1 egg
  • 3 tbsp yoghurt
  • ½ tsp vanilla extract
  • 75g plain Flour
  • 25g cocoa (Reduce for less intense flavour and increase flour accordingly)
  • ¼ tsp bicarbonate of soda

The Buttercream

  • 100g icing sugar
  • 50g softened butter
  • 1 tbsp milk
  • 1 tbsp cocoa stirred into a little hot water


Have you tried them? Whoopie Pies are easy to make and very versatile, simply a pair of small sponge cakes glued together with a filling and, if desired, topping.

I was a little sceptical when shown the Whoopie Pie trays, not really seeing why they were as marvellous as the George Wilkinson rep said. Whoopie Pies are all the rage in US and are growing rapidly in popularity in UK, apparently originating with the Pennsylvanian Amish communities. I tend to be overly sceptical so thought I'd try to keep this trait in check and have a go with the Whoopie Pie tray and test them on our in-house laboratory children.

The second batch, made directly after the first as I'd made too much buttercream, lasted, well, long enough to take the pic. Very popular and a pretty generously large cake portion. We'll certainly be making more - using two trays to make it easy to produce 12 pies in one go since one each and a fight for the last two doesn't seem to be quite enough!

Here is the simple recipe that we used to make dark chocolate Whoopies. We used 25g Cocoa powder for 75g flour which does make them very dark. Some may want to tame this a little by increasing the flour and decreasing the cocoa, keeping the total at 100g. The quantity below is enough to fill one Whoopie Pie Tray which will yield 6 evenly-sized Whoopie Pies.


  1. Whisk together all ingredients except for the flour, cocoa and bicarbonate of soda. Once mixed, add these too, mixing until evenly combined. Lightly butter the Whoopie Pie Tray and spoon the mixture into the 12 cups, dividing evenly. Bake at 180°C (160°C for a fan oven) until springy. Leave in the tray for a few minutes and then tip out onto a cooling tray.

The Buttercream:

  1. Whisk the butter then add the remaining ingredients until all evenly combined to a smooth paste.

Assembling the Whoopie Pies:

  1. With the cooled sponges, spread 6 with a good dollop of buttercream and place another sponge on top of each. Spread the remaining buttercream on top of the Whoopie Pies and add sprinkles, as desired.