Whoopie pies are a classic sandwich cookie treat featuring a marshmallow buttercream filling between rich chocolate cakes. They're easy to make and popular with kids and adults alike. Whether you make them just because, or for a holiday or party, every chocoholic you love will come back for seconds.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Chocolate, Cookies & Bars Recipes, Dessert, Dessert Recipes
Preheat your oven to 375°F (190°C/Gas Mark 5) and line a couple of baking sheets with parchment paper.
Into a large bowl, sift together your 1⅔ cup all-purpose flour, ⅔ cup unsweetened cocoa powder, 1½ teaspoon baking soda, ¼ teaspoon salt, and the optional 1½ teaspoon espresso powder.
1⅔ cup all-purpose flour, ⅔ cup unsweetened cocoa powder, 1½ teaspoon baking soda, ¼ teaspoon salt, 1½ teaspoon espresso powder
Using a stand mixer or hand mixer, cream together ½ cup butter and 1 cup light brown sugar until light and fluffy, scraping down the sides and bottom of the bowl as needed.
½ cup butter, 1 cup light brown sugar
Add 1 large egg and 1½ teaspoon vanilla extract and continue to beat until thoroughly combined (about 3 minutes on medium-high speed).
1 large egg, 1½ teaspoon vanilla extract
Stop mixing and add half of your flour mixture as well as half of your 1¼ cup buttermilk.
1¼ cup buttermilk
Mix on low speed, stopping occasionally to scrape the bowl, until well combined.
Add the remaining flour mixture and buttermilk and mix again on low speed until thoroughly combined. It should resemble a very thick cake batter.
Use a standard-sized cookie scoop (about 1 - 1½ tablespoons) to scoop the batter and drop it onto your prepared baking sheet, leaving about 2 inches of space in between each one.
Bake in the oven at 375°F (190°C/Gas Mark 5) for 9-11 minutes, or until the top is no longer shiny and the cake slightly springs back when touched gently.
Remove the cakes from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Marshmallow Filling
Using a stand mixer or hand mixer, beat together 2 cup marshmallow creme fluff and 1 cup butter until light and fluffy.
2 cup marshmallow creme fluff, 1 cup butter
Add 1¼ cup confectioners sugar, 1½ tablespoon vanilla extract, and ¼ teaspoon salt and continue to mix until well combined.
1¼ cup confectioners sugar, 1½ tablespoon vanilla extract, ¼ teaspoon salt
Turn the mixer to medium-high and beat for a minute longer. Do not over-mix the frosting, as this can result in a runny filling.
Assemble the Whoopie Pies
Spread, spoon, or pipe the marshmallow frosting onto the flat side of the cooled cakes.
Gently press another cake on top and serve immediately or store them for later.
Notes
Notes:
If you are planning on transporting your whoopie pies, I recommend chilling them in the fridge first. This makes them sturdier (and gives them a fudgier texture).
Adding espresso powder will deepen the chocolate flavor.
For this recipe, I recommend using actual buttermilk rather than substituting it for something else. It is the key to activating the baking soda and creating tender cakes.
Use Dutch-processed cocoa powder for the best texture and flavor.
If you drop your batter onto your baking sheet in uneven shapes, they will bake unevenly. Use a spoon to gently shape them into circles if needed.
Your filling will melt and be runny if the whoopie pie cookies are still warm. Allow enough time for cooling to prevent any issues with this.
The standard 7-ounce size jar of marshmallow creme is only equivalent to 1½ cups. You'll need the 13-ounce jar (approximately 3 cups) to have enough marshmallow creme.
Storage:
Store your whoopie pies in an airtight container at room temperature for up to 4 days. Refrigerate the whoopie pies to keep them stored for up to a week.
Whoopie pies can be frozen for up to 2-3 months. Use a sheet of parchment paper between layers if stacking. Let them thaw overnight in the fridge before serving or bringing them to room temperature.