These Chocolate Whoopie Pies are a must-try! With rich, moist chocolate cakes sandwiched around a fluffy marshmallow filling, these treats are perfect for parties, holidays, or whenever you need a little something sweet.
Whoopie pies have a storied history, often thought to have originated in the northeastern United States, especially in Pennsylvania and Maine. Traditionally made with chocolate cakes and a creamy filling, they’re a nostalgic dessert for many! The combination of tender cake and sweet filling will make you feel like a kid again – and maybe inspire you to start a new family tradition!
Tips & Variations
- Flavor Variations: Try adding peppermint extract to the filling for a festive twist, or mix in chocolate chips for extra texture.
- Storage: Keep your whoopie pies in the fridge to maintain their shape and freshness.
- Freezing: Freeze unfilled cakes for up to a month, then thaw and assemble when you’re ready to enjoy fresh whoopie pies.
Equipment
- Large baking sheet
- Parchment paper
- Stand mixer w/ paddle attachment
- Whisk
- 3 large mixing bowls
- Toothpicks
- Cooling rack
As well as a spatula, piping bag, and cookie scoop or ice cream scooper.
These Chocolate Whoopie Pies are the perfect way to add a touch of sweetness to any party. Whether for a party, holiday dessert table, or just a cozy night in, these treats are sure to be a hit. Enjoy every rich, creamy bite!
Chocolate Whoopie Pies
- Total Time: 30 minutes
- Yield: 6 pies 1x
Description
These homemade chocolate whoopie pies are a family favorite! They’re easy to make, kid-friendly, and perfect for a uniquely delicious treat!
Ingredients
- 10 tablespoons butter (softened)
- 1 ¼ cups granulated sugar
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 egg (large)
- 1 teaspoon pure vanilla extract
For the Filling
- 8 tablespoons (1 stick) butter (softened)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 (7oz) jar marshmallow fluff
Instructions
For the Chocolate Cakes
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Preheat your oven to 350F and line a large baking sheet with parchment paper.
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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.
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In another bowl, whisk together the flour, cocoa powder, and baking soda.
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In a third bowl, whisk together the buttermilk, egg, and vanilla.
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With the mixer on 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.
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Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
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Scoop the batter into small piles on the parchment lined baking sheet making sure to place them at least two inches apart. I use a 2 tablespoon cookie scoop to ensure they’re all the same size!
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Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool on the baking sheet and while you make the filling.
For the Filling
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and vanilla together on low speed until combined.
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Once all of the powdered sugar has been incorporated, turn the mixer to medium speed and beat for 1-2 minutes, or until the icing is light and fluffy.
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Next, add the marshmallow fluff and fold it gently into the butter mixture.
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Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
Assembly
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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.
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Repeat with the remaining whoopie pies and enjoy! Store any leftovers in an airtight container in the fridge for up to two days.
Notes
Butter is the base of our 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 your flour using the spoon and level technique– adding too much flour can result in dense cakes!
I used a dark cocoa powder, but feel free to use whatever you have on hand– natural or Dutch process.
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.
Powdered sugar helps thicken and sweeten the filling.
Marshmallow fluff adds the sticky, marshmallow flavor and texture we all love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
How much marshmallow fluff? Thanks