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whoopie piess

Chocolate Whoopie Pies


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5 from 1 review

  • Author: Liz Thomson
  • 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

Scale
For the Chocolate Cakes

  • 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

  1. Preheat your oven to 350F and line a large baking sheet with parchment paper.

  2. 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.

  3. In another bowl, whisk together the flour, cocoa powder, and baking soda.

  4. In a third bowl, whisk together the buttermilk, egg, and vanilla.

  5. 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.

  6. Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.

  7. 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!

  8. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.

  9. Allow the cakes to cool on the baking sheet and while you make the filling.

For the Filling

  1. 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.

  2. 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.

  3. Next, add the marshmallow fluff and fold it gently into the butter mixture.

  4. Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

Assembly

  1. 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.

  2. 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