Are these Whoopie Pies?

Or must they absolutely have the dome-shaped cakes to be considered a Whoopie Pie?  Hmm. Well, anyway these whatcha-ma-call-its are two delicious, chocolately cake disks stuffed with fresh whipped cream, not that marshmallow stuff- too sweet for me, then packed in my kiddos’ lunches for an end-of-school-year treat! Only four more days of school. Whoopie!  My kids love Whoopie Pies, and when they see them in the bakery department in the grocery store they beg and plead for me to put them in the cart. I did it once. Once. Until I read the ingredients. Never again. The rub? I would have to home-bake them from that day forward. I have done it before and found them to be a pain in the tookus. Make the batter, evenly pour on cookie sheets, bake, repeat. I’m lazy, I’ve been told this many times. So like Winnie the Pooh I had to think, think, think, of a way to make baking Whoppie Pies easier.

If only they could be baked up in a tube and sliced…

Like this. Brilliant. So I got to work on adapting one of my chocolate cake recipes, experimented with batter amounts per jar, and the oven temperature. Nailed it on the second trial. Bang. And with the kids giving 2 thumbs up, even better.

After filling wide-mouth pint jars to the 200 ml mark on the side of the jars, I baked these up in a low and slow oven to reveal funny little statues that resembled those from Easter Island.

Each wee cake baked to four inches tall, and after making 1/2 inch notches on the sides of the cakes, I was able to cut each one into 8 slices.

I piped freshly whipped cream onto 16 cakes and topped them with their other half.  The  “slicing” route seemed so much easier than the cookie sheet version. Each Whoppie Pie came out perfectly!

All the Whoppie Pies were then placed in a paper cupcake liners and dropped down into wide-mouth 8 ounce jars ready to go for the children’s lunch boxes. They were thrilled!  I was as well since I was able to reduce much of the sugar in the recipe, avoid preservatives, and hydrogenated oils too. But is it really a Whoopie Pie still? Who cares!

5.0 from 1 reviews
Mason Jar Whoopie Pies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
Baked in a jars, then packed in a jars, these Mason Jar Whoopie Pies are a kid's lunch box dream come true!
  • 2 cups AP flour
  • 1 cup organic raw cane sugar
  • 1 tsp. Kosher salt
  • 1½ tsp. baking soda
  • ⅓ cup Dutch processed cocoa powder
  • 2 tsp. instant espresso powder
  • 1 stick unsalted butter, softened
  • 2 eggs
  • 1 cup water or milk
  • 3 tsp. vanilla, divided
  • 2 cups heavy whipping cream
  • 1 packet Whipit- cream stabilizer found on top shelf in baking isle
  1. Preheat oven to 325 degrees.
  2. Place first 9 ingredients plus only 1 tsp. vanilla in the bowl of your stand mixer, and on medium speed beat for 2 minutes.
  3. Pour batter to the 200 ml mark of 4-5 greased wide-mouth pint mason jars. Do not go over the 200 mark or they may overflow.
  4. Carefully place jars in the center rack of your oven.
  5. Bake for 32-35 minutes or until a toothpick comes out clear. *Being that all ovens are different, please begin testing your cakes at the 25 minute mark.
  6. Remove to wire racks allowing the cakes to cool in the jars.
  7. Meanwhile whip the cream with Whipit and 2 tsps. vanilla until stiff peaks form.
  8. Once cakes are cooled, turn jars over and the cakes should easily slide right out.
  9. Cut ½ inch notches on the sides of each cake, then using a serrated knife, slowly and gently, using a sawing motion, cut each slice.
  10. Using a plastic bag or pastry bag, pipe cream, onto 16 cakes, then top with the other 16 cakes. I did have a little cream leftover.
  11. Place each Whoopie Pie on a cupcake liner and store in an 8 ounce wide-mouth mason jars or an air-tight container. Store in the refrigerator. These freeze well too!
If you cannot find Whipit cream stabilizer then whip your cream with 2 Tbs. cornstarch.

I’m thinking ice cream sandwiches too!

More Mason Jar Sweet Treats, click here.

Another way BRK is keepin’ it Glassy!


  1. Peter
    Posted June 1, 2012 at 2:11 PM | Permalink

    I made the batter up as described above and it is solid 🙁 Shouldn’t there be some milk or something? 2 eggs and a stick of butter is not enough fluid to make the batter pourable!

    Is there an ingredient missing?

  2. Peter
    Posted June 1, 2012 at 2:17 PM | Permalink

    O.K. after researching other recipes I’ve added 1 cup of milk to the batter and it now looks like cake batter 🙂

    Hopefully it will turn out ok.

    • Robin Sue
      Posted June 1, 2012 at 3:32 PM | Permalink

      Thank you for your patience Peter and kindly not balling me out for my mistake! You figured out the exact ingredient and amount missing! Yup 1 cup milk or water. Let me know how it goes!

  3. Posted June 1, 2012 at 3:45 PM | Permalink

    you are so stinkin’ clever! YES, i’d call these whoopie pies. they’re as whoopie-pie-like as any of the other whoopie pies i’ve seen. kudos to you, my friend!

    • Grammy G
      Posted November 14, 2013 at 6:01 PM | Permalink

      Um, I tried to find a way to say this privately but can’t find a way to do it. The word is “bawling”, not what you said. What you said is a very dirty term that your grammy wouldn’t approve of at all. To cry is to bawl. The other is best left to private spaces and married couples.

      That aside, I’ve never seen whipped cream stabilizer, but unflavored gelatin works very well – just a 1/4 to 1/2 a teaspoon to a pint of cream.

      There are whoopee pie pans available, but as I bake my Boston brown bread in pint canning jars (in a bain marie) I would like to also do this with chocolate cake. I would slice it, place sheets of waxed paper between the slices, and freeze it in jars, and just take out what I want at a time. With only two of us, it’s the only way to handle all that cake.

  4. Posted June 2, 2012 at 7:51 AM | Permalink

    GREAT JOB! I am so looking forward to the ultimate compilation. Love the look and the simple solution is to name the Faux-Whoopie Pies.

    Since we have all had that Faux whoopie experience, everyone knows a little chocolate makes it better!

    • Robin Sue
      Posted June 2, 2012 at 9:08 AM | Permalink

      Thanks Dave!
      Faux- whoopie pies, that’s a good name!

  5. Peter
    Posted June 2, 2012 at 3:22 PM | Permalink

    They tasted great. I couldn’t find cream stabilizer at my local store so I used a different recipe for the filling that I found at

    Of course I was surfing the internet in the baking aisle looking for another recipe! Hooray for smart phones 🙂

    • Robin Sue
      Posted June 2, 2012 at 3:54 PM | Permalink

      Glad they turned out! Aleta has some great recipes on her site, that kind of filling is delicious and the most classic next to the marshmallow filling. I believe one tablespoon cornstarch works per cup of cream too in a pinch. (I added that in the note on the recipe if someone else has trouble finding whipit too) Some have even used gelatin…

      Thanks for letting me know how they turned out, I was so nervous after my recipe mistake!!
      Robin Sue

  6. Posted June 5, 2012 at 11:48 AM | Permalink

    I love whoopie pies! I ended up finding a woopie pie Wilson’s pan at Bed, Bath, and Beyond that have been using for making little muffin tops. I don’t think my husband has ever had a Whoopie pie though, so I will have to make them this weekend for him to try! Thanks!

    Budget Earth – Ultra Yummy Crockpot Chicken Tortilla Soup Recipe

  7. Colleen Masterson
    Posted August 30, 2012 at 1:49 PM | Permalink

    as a Lancaster County Pa resident, the ORIGINAL home of the whoopie pie. Sorry Maine. I say your cute pies are definitely whoopie pies!!! For all the ladies that make them you can use a cake mix and add a little flour to it to thicken it up. and use a cookie scoop to portion it out better!! 🙂

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  1. […] We tried a number of BRK’s recipes, and since we are from Lancaster, PA, our favorite MJM treat had to be the BRK Whoopie Pies. […]

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