FOOTBALL WHOOPIE PIES

Gathering before events is centuries old, with evidence of such practices in ancient civilizations like Greece and Rome. The first official college football game in 1869 between Princeton and Rutgers is often cited as the touted birthplace of tailgating. Today, tailgating is a cherished tradition combining food, drinks, games, music, and camaraderie, community, and a shared sense of belonging. In the spirit of football and tailgating – and at Levi’s request to “bake something I like” – I went with Football Whoopie Pies. As an added geographical bonus, I also wanted to give a nod to Maine, where the whoopie pie is the official state treat and Levi attends summer camp. The kid consumed a lot of whoopie pies in July, and I think he’ll like this one too!

Recipe

Yields:
Approximately 20-24 whoopie pies (depending on size)

Ingredients:

For the Chocolate Whoopie Pies:

  • One 16.5 oz box chocolate cake mix (preferably without pudding in the mix)

  • 2 eggs

  • 1/3 cup water

  • 3 tablespoons oil

For the Marshmallow Buttercream Filling:

  • 1/2​ cup butter, softened

  • One 7 oz jar marshmallow crème/fluff

  • 1 cup powdered (confectioners) sugar

Instructions:

Preheat oven to 350 degrees. Line two baking sheets with silicone mats and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, or in a medium sized bowl using an electric hand mixer, beat together chocolate cake mix, eggs, water, and oil until smooth and well-combined. Batter will be thick.

Transfer batter to a piping bag fitted with a large round decorating tip. Pipe SMALL* football shaped mounds of batter onto the silicone mat, spacing the mounds about 2 inches apart.

Bake for 8-10 minutes or until tops spring back when lightly touched. Cool on silicone mat for 5 minutes, before removing and transferring to a wire rack to cool completely.

Repeat process until all of the batter is used.

To prepare filling, using an electric hand mixer, beat together butter and marshmallow creme until well-blended and smooth. Add powdered sugar and beat until incorporated.

Pair up the whoopie pies into similar shapes/sizes. Once they have completely cooled, pipe marshmallow buttercream filling onto the bottom of one whoopie pie, then sandwich with the other pie.

Use the remaining filling to decorate the pies like footballs.

Notes*: The whoopie pies puff up and spread in the oven, so you'll want to make these small, about 1-2 tablespoons of batter for each mound.

Enjoy these festive and delicious Football Whoopie Pies! They are best enjoyed within a day or two of assembly. Store them in an airtight container at room temperature.