"My Classic New England Whoopie Pies feature a fluffy, moist cocoa cake sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolaty dessert recipe that everyone will love."
Is there anything better than a cake sandwich? Classic Whoopie Pies feature cocoa cakes with a creamy marshmallow filling. Usually; I don’t like things that have a more cakey texture. I prefer my cookies to be chewy and my brownies to be fudgy.
However, for some reason the texture of a whoopie pie just makes me feel like a kid again.
They’re slightly chewy around the edges but soft and cakey throughout. Not to mention each ‘pie’ is filled high with luscious marshmallow fluff frosting.
Classic Whoopie Pies
Servings – 18 Prep Time – 35 Minutes Cook Time – 10 Minutes
Ingredients:
Chocolate Whoopie Pies:
1 2/3 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 stick unsalted butter, at cool room temperature
1 cup lightly packed dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/4 cups buttermilk, at room temperature
Marshmallow Filling:
1-13oz container of marshmallow creme fluff
15 tablespoons unsalted butter, at cool room temperature
1 cup + 2 tablespoons powdered sugar, sifted
1 1/2 tablespoons vanilla extract
1/2 teaspoon fine sea salt
Directions:
For the Whoopie Pies:
Preheat oven to 375°F. Line large baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.
Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.
Use a medium 1 1/2-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
Filling:
In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.
Assemble:
Use a medium 1 1/2-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies.
If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture.
Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days.
"This recipe is a keeper. a New England phenomenon and a Pennsylvania Amish tradition, whoopie pie historians have decided that it has its origins in the heart of Pennsylvania Dutch country!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.