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marshmallow filling for whoopie pies

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.
Course Dessert, Snack
Cuisine American
Keyword cake, chocolate, cookie sandwich, whoopie pies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 10


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


  • ½ cup butter softened
  • 1 cup confectioner's sugar
  • 1 tsp pure vanilla extract
  • 7 ounces marshmallow fluff


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.


  • 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.


  • 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.


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