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Whoopie Pies
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Prep Time:
16 minutes
Cook Time:
30 minutes
Total Time:
46 minutes
New England classic snack: rich chocolate cake rounds with vanilla marshmallow filling.
Ingredients:
  • 1 cup (113g) powdered sugar
  • For the Chocolate Cake Rounds
  • 2 cups (240g) all-purpose flour (see recipe note)
  • 1/2 cup (42g) Dutch-process cocoa powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup (57g) unsalted butter, room temperature
  • 1/4 cup (60ml) vegetable oil
  • 1 cup (213g) packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk
  • For the Filling
  • 1 cup (227g) unsalted butter, room temperature
  • 1 (7 to 7.5-ounce) jar marshmallow creme (about 2 1/4 cups)
Instructions:
  • Preheat the oven to 375°F and prepare 2 baking sheets with parchment paper or a silicone baking mat.
  • Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.
  • In a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the butter, oil, and brown sugar on medium speed until pale and airy, approximately 3 minutes.
  • Incorporate eggs and vanilla: Gently add the eggs one by one, ensuring to beat thoroughly after each addition. Pour in the vanilla extract and blend until fully incorporated, using a rubber spatula to scrape the bowl's bottom and sides. Aim for a fluffy, light-colored mixture.
  • Combine the dry and wet ingredients: Gradually mix in half of the flour mixture, followed by all of the buttermilk, and then the remaining flour mixture. Mix on low speed until just combined, making sure to scrape the bowl for an even batter consistency resembling thick chocolate cake batter.
  • Using a 1-ounce cookie scoop or about 2 tablespoons of batter per cake round, place mounds of batter on the baking sheets with 2 inches of space between each cake.
  • Bake the cakes in batches for 8 minutes, rotating the baking sheets halfway through. The cakes should have matte tops that spring back when gently poked, and a toothpick inserted into the middle should come out clean or with a few crumbs.
  • Allow the cake to cool on the trays for 5 minutes, then elegantly transfer them to a wire rack to completely cool before filling.
  • Prepare the filling: Once the cakes have cooled, prepare the filling by beating butter and confectioners’ sugar until pale and satiny, about 2 minutes. Then, add marshmallow creme and vanilla extract, mixing until smooth. Scrape down the bowl and mix for an additional 30 seconds until the filling is fluffy yet slightly thicker than regular cake frosting.
  • Once the cakes are fully cooled, it's time to bring together the delectable whoopie pies. Take half of the cakes and generously spread or scoop 2 tablespoons of the filling onto the flat side. Top it off by sandwiching another cake over the filling. Enjoy the ultimate treat!
  • Store the delicious whoopie pies between sheets of wax paper in an airtight container at room temperature for up to 3 days to keep them fresh and tasty. If you enjoyed the recipe, kindly leave us a star rating below!

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