Description
These easy chocolate whoopie pies are soft, cake-like sandwich cookies filled with a fluffy marshmallow frosting. Moist, nostalgic, and fun to customize, they’re perfect for birthdays, holidays, lunchboxes, or anytime you’re craving a classic chocolate treat.
Ingredients
Scale
For the Chocolate Cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 tablespoon vinegar + milk to make 1 cup)
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
For the Marshmallow Filling:
- 1/2 cup unsalted butter, softened
- 1 cup marshmallow creme or fluff
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, as needed for consistency
Instructions
- Prep the Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugars: In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
- Add Egg & Vanilla: Beat in the egg and vanilla extract until smooth.
- Combine Batter: Add the dry ingredients in batches, alternating with the buttermilk, mixing just until a thick, smooth batter forms.
- Portion & Bake: Using a cookie scoop or tablespoon, drop even mounds of batter onto prepared sheets, leaving space between each. Bake for 9–11 minutes, or until tops are set and spring back when lightly touched.
- Cool: Let the chocolate cakes cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- Make the Filling: In a clean bowl, beat softened butter and marshmallow fluff until smooth. Add powdered sugar and vanilla and beat until light and fluffy, adding milk 1 tablespoon at a time if needed for a spreadable consistency.
- Assemble Whoopie Pies: Pair cooled cakes by size. Spread or pipe marshmallow filling onto the flat side of one cake and top with a second cake to form a sandwich.
- Serve or Chill: Serve immediately, or chill assembled whoopie pies for about 30 minutes to help them set for easier transport.
Notes
- Avoid overbaking; the cakes should be just set and springy to keep them moist.
- Cool cakes completely before filling to prevent the marshmallow center from melting.
- For mini whoopie pies, use a smaller scoop and bake 7–8 minutes.
- Roll the sides in sprinkles or drizzle with melted chocolate for a festive finish.
- Store at room temperature up to 3 days or refrigerate up to 5 days; wrap and freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 30g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: easy chocolate whoopie pies, classic whoopie pies, chocolate sandwich cookies, marshmallow filling dessert, whoopie pie recipe