Get the Recipe:
Whoopie Pies
Soft, chocolatey, and filled with sweet marshmallow creme, these classic whoopie pies are a nostalgic favorite with that perfect cake-like texture and fluffy filling.
Ingredients
For the chocolate cakes:
- 2 cups (240 g) all-purpose flour
- 1/2 cup (42 g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
For the marshmallow filling:
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (128 g) marshmallow creme (such as Marshmallow Fluff)
- 1 cup (110 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- pinch salt
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Instructions
To make the cakes:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy (about 3 minutes). Beat in the egg and vanilla until well combined.
- Add the dry ingredients in three portions, alternating with the buttermilk. Mix just until combined. Don’t over-mix.
- Scoop the batter onto the prepared baking sheets using a medium cookie scoop (#40, about 1.5 tablespoons per cake), spacing them 2 inches apart. Lightly smooth the tops with a damp fingertip or the back of a spoon before baking. (See below for piping option.)
- Bake for 8-10 minutes, or until the cakes are set and spring back when lightly touched.
- Cool completely on the baking sheets before assembling.
To make the filling:
- Beat the butter with an electric mixer until smooth and creamy.
- Add the marshmallow creme, confectioners’ sugar, vanilla, and salt, and beat until fluffy.
To assemble:
- Pipe or spoon the filling onto the flat side of half of the cakes.
- Top with the remaining cakes and gently press to spread the filling.
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Notes
- To pipe the batter:
- Transfer the batter to a piping bag fitted with a large round tip (or use a zip-top bag with a 1/2-inch cut at the corner).
- Pipe 1.5-inch rounds onto the parchment-lined baking sheet, spacing them 2 inches apart.
- If needed, smooth any peaks with a damp fingertip.
- If the batter is a bit soft, chill the piped rounds for 10-15 minutes before baking to help them hold their shape.
- Store in an airtight container at room temperature for a day or in the refrigerator up to 5 days.
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