Description
These classic whoopie pies are made with soft, cake-like chocolate rounds and a fluffy marshmallow filling. They’re nostalgic, fun to make, and perfect for parties, bake sales, or whenever your chocolate craving strikes.
Ingredients
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1 ⅔ cups (212 g) all-purpose flour
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⅔ cup (57 g) Dutch-process cocoa powder
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1 ½ teaspoons baking soda
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½ teaspoon fine sea salt
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1 stick (113 g) unsalted butter, at cool room temperature
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1 cup (200 g) dark brown sugar, lightly packed
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1 large egg, at room temperature
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1 teaspoon vanilla extract
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1 ¼ cups (296 g) buttermilk, at room temperature
For the Marshmallow Filling
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297 g marshmallow creme (a little less than one 13-ounce container)
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15 tablespoons (212 g) unsalted butter, at cool room temperature
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1 cup + 2 tablespoons (140 g) powdered sugar, sifted
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1 ½ tablespoons vanilla extract
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½ teaspoon fine sea salt
Instructions
For the Chocolate Cakes
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Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
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Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl.
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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 bowl.
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Add the egg and vanilla, mixing until well combined.
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Add half the flour mixture, then half the buttermilk. Mix on low until combined, scraping the bowl as needed. Repeat with remaining flour and buttermilk. Batter will be fluffy and thick.
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Scoop 1 ½-tablespoon mounds of batter onto prepared baking sheets, spacing 2 inches apart.
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Bake for 11 minutes, or until cakes spring back when gently pressed and tops look dry. Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
For the Marshmallow Filling
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In a stand mixer, beat the marshmallow creme and butter on low until combined.
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Add powdered sugar, vanilla, and salt. Mix on low, then increase to medium-high and beat until smooth and fluffy, about 3 minutes.
To Assemble
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Scoop filling onto the flat side of half the cooled cakes.
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Sandwich gently with the remaining cakes.
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For easier handling and a fudgier bite, chill for at least 1 hour before serving. Store airtight at room temperature up to 1 day, or refrigerate up to 4 days.
Notes
For the richest flavor, use Dutch-process cocoa powder.
Don’t overbake — the cakes should spring back when gently pressed but stay soft inside.
Chill the assembled whoopie pies for at least an hour before transporting to make them sturdier.
Store at room temperature in an airtight container for up to 1 day, or refrigerate for up to 4 days.
To freeze, wrap each whoopie pie tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
If you don’t have marshmallow creme, substitute with a simple vanilla buttercream.
- Prep Time: 35
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American