Sarah Billingsley and Amy Treadwell, the whoopie-loving ladies behind Whoopie Pies see these cream-filled cookie cakes as blank canvas, a place for pastry creativity where all sorts of flavors and textures can be married and transformed into a glorious whoopie pie.
These Jalapeño Cornbread Whoopie Pies with Honey Buttercream are certainly on the wilder side of their whoopie creations—little rounds of brown sugar sweetened, jalapeño-flecked cornbread filled with a honeyed buttercream. The natural sweet springiness of the cornbread makes it a perfect candidate for a whoopie cookie, and the heat that those little bits of jalapeño contribute is balanced beautifully by the rich buttercream filling.
Of course, if sweet and spicy isn't your thing, these could very easily be transformed into savory snacking whoopies; all you'd need to do is replace the buttercream with whipped goat cheese.
Get the Recipe
As always with our Cook the Book feature, we have five (5) copies of 'Whoopie Pies' to give away this week.