Easy Whoopie Pies

Whoopie pies are the best kind of dessert mashup—soft, cake-like chocolate rounds sandwiched with sweet, fluffy marshmallow filling. They’re nostalgic, fun to eat, and come together easier than you’d think. One bite of these homemade whoopie pies, and you’ll understand why they’ve been a favorite for generations.

Why You’ll Love This Recipe

• Soft and fluffy cakes with deep chocolate flavor
• Creamy marshmallow filling that tastes nostalgic
• Simple ingredients and easy steps, no fancy skills needed
• Always a hit at parties, bake sales, or family gatherings
• Can be made ahead and stored for days without losing flavor

Ingredients

For the Chocolate Whoopie Pies

• 1 ⅔ cups (212 g) all-purpose flour
• ⅔ cup (57 g) Dutch-process cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon fine sea salt
• 1 stick (113 g) unsalted butter, at cool room temperature
• 1 cup (200 g) dark brown sugar, lightly packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups (296 g) buttermilk, at room temperature

For the Marshmallow Filling

• 297 g marshmallow creme (a little less than one 13-ounce container)
• 15 tablespoons (212 g) unsalted butter, at cool room temperature
• 1 cup + 2 tablespoons (140 g) powdered sugar, sifted
• 1 ½ tablespoons vanilla extract
• ½ teaspoon fine sea salt

Step-by-Step Instructions

Make the Chocolate Cakes

1. Preheat the oven to 375°F (190°C). Line large baking sheets with parchment paper.
2. Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl.
3. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
4. Add the egg and vanilla, mixing until well combined.
5. Add half of the flour mixture, then half of the buttermilk. Mix on low until combined, scraping the bowl as needed. Repeat with remaining flour and buttermilk. The batter will be fluffy and thick.
6. Use a medium 1 ½-tablespoon scoop to portion batter onto prepared sheets, leaving 2 inches between each.
7. Bake for 11 minutes, or until the cakes spring back when gently pressed and appear dry on top. Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.

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Make the Marshmallow Filling

1. In a stand mixer, beat the marshmallow creme and butter on low until combined.
2. Add the powdered sugar, vanilla, and salt. Mix on low, then increase to medium-high and beat until smooth and fluffy, about 3 minutes.

Assemble the Whoopie Pies

1. Scoop filling onto the flat side of half the cakes using a medium scoop.
2. Gently sandwich with the remaining cakes.
3. For easier transporting or a fudgier texture, chill for at least 1 hour before serving. Store at room temperature up to 1 day, or refrigerate up to 4 days.

Tips & Tricks

• Use Dutch-process cocoa: It gives a deeper, richer chocolate flavor and darker color.
• Don’t overbake: The cakes should spring back when gently pressed but stay soft and moist inside.
• Chill before serving: Refrigerating the whoopie pies for at least an hour helps the filling set and makes them less fragile.
• Transporting made easy: A short chill in the fridge makes them sturdier to carry without smudging.
• Freeze for later: Wrap individually in plastic and store in the freezer for up to 2 months.

Variations & Add-Ins

• Peppermint Twist: Add a few drops of peppermint extract to the filling for a festive holiday version.
• Peanut Butter Filling: Swap some of the butter in the filling for peanut butter to create a Reese’s-inspired whoopie pie.
• Red Velvet Whoopie Pies: Use a red velvet base instead of chocolate for a colorful twist.
• Mini Whoopie Pies: Make bite-sized versions by using a smaller scoop — perfect for parties and dessert platters.
• Chocolate Lover’s Upgrade: Stir mini chocolate chips into the filling for an extra hit of chocolate.

Serving Suggestions

• Serve chilled from the fridge for a fudgier, denser bite.
• Enjoy at room temperature for a softer, more cake-like texture.
• Pair with a glass of cold milk, a cup of coffee, or rich hot chocolate.
• Dust the tops lightly with powdered sugar for an elegant touch.
• Wrap individually for lunchbox treats, bake sales, or party favors.

If you’ve ever wondered where whoopie pies came from, the Smithsonian shares a fun history of the treat. For the best chocolate flavor, I recommend using Dutch-process cocoa powder, which gives the cakes their rich, deep taste. And if you love a little kitchen science, you can learn more about how buttermilk works in baking to create that soft, tender crumb.

Final Bite

There’s a reason whoopie pies have been a favorite for generations. They’re fun, nostalgic, and filled with that irresistible mix of soft chocolate cake and sweet marshmallow cream. Whether you make them for a special occasion or just to treat yourself, they’re the kind of dessert that always brings a smile.

Give this recipe a try and share the joy — tag me if you bake a batch, I’d love to see your creations. Because at the end of the day, life is simply better with chocolate sandwiched in between.