There’s a new mistress in town. Meet the whoopie pie.

She’s the new, sleeker, version of the cupcake and she’s taking bakeries and homes across America by storm.

People consider her a triple threat. The whoopie can either be a cake, pie, or cookie. I know. How can a red velvet cupcake or a berry cobbler compete with that? She even has several alias names such as the gob, black-and-white, bob or “BFO” for Big Fat Oreo.

They say the whoopie pie emerged from the New England states, specifically from the Amish in Pennsylvania. Amish women would bake these little frosted cover cakes and put them in the men’s lunches. When the men would take their lunch break and find their dessert, they would shout out “Whoopie!”

Today, we are going to step into the Kitchen of Eden and bake the whoopie pie. Don’t say I didn’t warn you. Once you have whoopie you never go back.

Are you ready?

Let’s go.

First up, the cookies. Did I mention that these are sinfully easy to make. Just mix your wet ingredients and then slowly add the dry until well incorporated. Scoop out golf ball size amounts of the dough onto the baking sheet and then bake for about 8 to 10 minutes at 375 degrees.

While the cookies are cooling get to work on your fillings. You could use any filling that makes your heart flutter but today I am doing a simple mint filling and a chocolate ganache to amp up the sexiness.

Once the cookies have cooled, pipe the fillings onto the cookies.

Then take the two cookie ends and press them together. Viola! Whoopie pie madness.

Whoopie Pies with Mint Filling and Chocolate Ganache
(*check link for cooking instructions)

Tip: Change the food coloring color to reflect your favorite NFL Team for this weekends Super Bowl. Warning, things may get crazy when eaten!