Whoopie Pie Recipe
This chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that's positively scrumptious.
Servings 10
Ingredients
Chocolate Cakes
- 10 tbsp butter softened
- 1 ¼ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder not Dutch-processed
- 1 tsp baking soda
- 1 cup buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
Filling
- ½ cup butter softened
- 1 cup confectioner's sugar
- 1 tsp pure vanilla extract
- 7 ounces marshmallow fluff
Instructions
Chocolate Cakes
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy-- about 2 minutes.
- In another bowl, whisk together the flour, cocoa powder, and baking soda.
- In a third bowl, whisk together the buttermilk, egg, and vanilla.
- With the mixer on a low speed, alternate adding the dry ingredients and wet ingredients in batches. I add ⅓ of the dry, ½ of the wet, ⅓ of the dry, last ½ of the wet, and last ⅓ of the dry-- but it doesn’t have to be exact. You just want it to all get mixed in evenly.
- Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
- Scoop the batter into small portions onto the parchment lined baking sheet making sure to place them at least two inches apart. I use a 2 tbsp cookie scoop to ensure they’re all the same size!
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool on the baking sheet and while you make the filling.
Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioner's sugar, and vanilla together on low speed until combined.
- Once all of the confectioner's sugar has been incorporated, increase the mixer speed and beat for 1-2 minutes, or until the filling is light and fluffy.
- Next, add the marshmallow fluff and fold it gently into the butter mixture.
- Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
Assembly
- Once the cakes have completely cooled, place them in similar sized pairs.
- Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
- Repeat with the remaining whoopie pies and enjoy!
- Store any leftovers in an airtight container in the fridge for up to two days.
Notes
Butter is the base of the cakes (and filling) -- it makes a light and fluffy cake! Just make sure it’s fully softened so the sugar can fully incorporate.
● I used granulated sugar to sweeten the cakes but brown sugar would work too!
● Make sure to measure the flour using the spoon and level technique-- adding too much flour can result in dense cakes!
● I used a dark cocoa powder, not Dutch-processed.
● Baking soda helps the cakes rise and keeps them soft and light.
● Buttermilk activates the baking soda and keeps the cakes extra moist.
● The vanilla enhances the flavor and sweetness of the chocolate.
● Eggs bind the cakes together so they don’t fall apart.
● Confectioner's sugar helps thicken and sweeten the filling.
● Marshmallow fluff adds the sticky, marshmallow flavor and texture we all love