Whoopie Pies al Brachetto

Whoopie pies — two dome-shaped chocolate cake cookies sandwiched with a thick layer of fluffy white cream filling — are one of the most popular treats of New England and Pennsylvania Dutch Country, and their origin is the subject of a friendly, long-running dispute between Maine and the Amish of Lancaster County.

As Wikipedia records, while people consider the whoopie pie a New England classic and a Pennsylvania Amish tradition, vendors sell whoopie pies throughout the United States. In the Pittsburgh, Pennsylvania region, the dessert is called a "Gob." The Pennsylvania Dutch Convention & Visitors Bureau notes that their whoopie pie recipe comes from the area's Amish and Pennsylvania German culture and has been handed down through generations, arguing the whoopie pie is possibly an internal invention of the Amish community. Maine, meanwhile, claims to have invented the whoopie pie in the 1920s, and Boston has competing claims involving a marshmallow fluff manufacturer and the Berwick Cake Company.

According to the Pennsylvania Center for the Book, based on Pennsylvania history, Amish women invented the whoopie pie. Holding up with their custom of avoiding waste, the women would drop excess cake batter into mounds and bake them, then take two of the mounds and sandwich them together with a creamy frosting. The name has two origin stories: one says Amish men, exhausted from a long morning's work, would open their lunch pails and shout "Whoopie!" upon seeing the treat; the more believable version says Amish children would yell "Whoopie!" when they found the pastries in their school lunch boxes. As Lobster Anywhere notes, Maine's claim centers on the 1920s and the state even debated making the whoopie pie its official state dessert.

The traditional whoopie pie is a study in contrast: the chocolate cake cookies are soft, domed, and slightly chewy (more cake than cookie), and the filling is a fluffy white marshmallow-style creme — historically made with vegetable shortening, powdered sugar, and marshmallow fluff or egg white, though modern versions often use buttercream. The pleasure is in the contrast between the dark, soft chocolate cake and the sweet, billowing white filling. In Lancaster County, whoopie pies are sold at roadside stands and farmers' markets in dozens of flavors, and the annual Whoopie Pie Festival in Strasburg draws thousands.

Our Mimosavated version adds a splash of Brachetto d'Acqui to the cream filling — the sweet, lightly sparkling red wine with strawberry and rose aromas adds a subtle berry note to the marshmallow cream that complements the chocolate.

Ingredients (makes 12 whoopie pies):

The Chocolate Cake Cookies: - 8 ⅞ oz all-purpose flour - 1 ⅓ oz unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon salt - 4 ¼ oz unsalted butter, room temperature - 7 oz brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 cup buttermilk

The Brachetto Cream Filling: - 4 ¼ oz unsalted butter, room temperature - 4 ¼ oz vegetable shortening - 10.6 oz powdered sugar - ¼ cup Brachetto d'Acqui - 1 teaspoon vanilla extract - A pinch of salt - 2 tablespoons marshmallow fluff (optional, for the traditional texture)

Making the Chocolate Cake Cookies: Preheat the oven to 347°F (350°F). Line two baking sheets with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, beat the butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined — don't overmix.

Drop rounded tablespoons of batter onto the prepared baking sheets, leaving plenty of space between them (the cookies will spread). Use the back of a spoon to flatten each mound slightly into a round. Bake for 10–12 minutes, until the cookies are set and spring back when lightly touched — they should remain soft, not crisp. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Making the Brachetto Cream Filling: In a bowl, beat the butter and shortening until smooth and creamy. Gradually beat in the powdered sugar, then the Brachetto, vanilla, salt, and marshmallow fluff (if using). Beat until light and fluffy — the filling should be thick enough to hold its shape but soft enough to spread.

Assembling: Match the cooled cookies in pairs of similar size. Spread a generous layer of the Brachetto cream filling on the flat side of one cookie, then sandwich with the flat side of its pair, pressing gently so the filling spreads to the edges. Repeat with the remaining cookies and filling.

Serving: Serve at room temperature. Whoopie pies are best within a day of assembling, but they keep for 2–3 days in an airtight container.

The Mimosa Pairing Logic: Since the cream filling contains Brachetto d'Acqui, pair with a strawberry mimosa — strawberry purée and Prosecco. The strawberry echoes the Brachetto and complements the chocolate cake. A pomegranate mimosa is also excellent — the tart pomegranate is a beautiful contrast to the sweet, billowing cream filling. Avoid heavy or dry mimosas — whoopie pies are soft, sweet, and chocolatey, and you need something light and fruity to complement them.

Reference Links: - Whoopie pie (New England classic, Pennsylvania Amish, "Gob", origin controversy): Wikipedia - Forget the Cupcakes, Let's Make Whoopie! (Amish women, Lancaster County, 1920s Maine, "Whoopie!"): Pennsylvania Center for the Book - Who Invented Whoopie Pies? (Maine's 1920s claim, official state dessert): Lobster Anywhere - Brachetto d'Acqui wine guide: Wine Folly

Make-Ahead: The chocolate cake cookies can be baked up to 2 days ahead and stored in an airtight container at room temperature, or frozen for up to 1 month (freeze unfilled). The cream filling can be made up to 3 days ahead and refrigerated — bring to room temperature and re-whip before using. Once assembled, whoopie pies keep for 2–3 days in an airtight container at room temperature — do not refrigerate (the cake will dry out and the filling will firm up). The assembled pies can be frozen for up to 1 month — thaw at room temperature.

Pro Tips: The cookies should be soft and cake-like, not crisp — don't overbake, or they'll lose their signature tender, domed texture. The buttermilk is essential for the tender crumb — don't substitute regular milk. Flatten the batter mounds slightly before baking — the cookies should be flat rounds on the bottom (the sandwich surface) with a gentle dome on top. The cream filling traditionally uses a mix of butter and shortening — the shortening gives the filling its characteristic fluffy, stable texture that doesn't melt at room temperature; an all-butter filling will be denser and melt faster. Use a mix of similar-sized cookies for each sandwich — whoopie pies are most pleasing when the two halves match. Be generous with the filling — a proper whoopie pie should have a thick, visible layer of cream, not a thin smear. Let the assembled pies rest for an hour before serving — this lets the flavors meld and the filling soften slightly.