If you believe the New York Times, the latest treat to try to supplant the cupcake in our hearts and mouths is not the crepe but the whoopie pie. That’s right, the whoopie pie, that hamburger-shaped cake split in half and traditionally filled with a sweetened hydrogenated spread of Crisco and Marshmallow Fluff.
Maybe that doesn’t sound so appetizing to those outside of New England. But I tell you what, after eating the whoopie pie at Something Sweet, Bo Blair‘s decadent little shop across from 2Amys on Macomb, I’m ready to swear allegiance to that oversized dessert sandwich from Maine. (Or is more Pennsylvania Dutch, given the Amish are apparently responsible for unleashing this sugary indulgence onto the world?)
Regardless, Blair’s wife, baker Meghan Blair, reaches high and low for her interpretation of the whoopie pie. The cake batter is prepared with dark cocoa powder, while the filling falls back on tradition, incorporating a little Fluff into the recipe. The finished product is a big happy mouthful of moist chocolate cake, pleasingly firm to the bite, balanced with this sugary sweet filling with the tell-tale, almost rubbery texture of marshmallows.
At $4 a pie, this whoopie is more expensive than your average cupcake, but as the clerk told me, she can make her whoopie pie (and believe me, she was a very enthusiastic proponent of Blair’s pie) last three days.
She has a lot more will power than I do.