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Whoopie Pies

Delightful soft chocolate cookies filled with a fluffy marshmallow crème that create a nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cakes
  • 1 cup all-purpose flour Provides structure for the cakes
  • 1/3 cup unsweetened natural cocoa powder Delivers deep chocolate flavor
  • 1 teaspoon baking soda Helps the cakes rise
  • 1/2 teaspoon baking powder Works alongside baking soda
  • 1/4 teaspoon salt Enhances flavors
  • 1/2 cup unsalted butter Adds richness
  • 1/2 cup granulated sugar Sweetens the batter
  • 1/4 cup light brown sugar Contributes caramel flavor
  • 1 large egg Binds the ingredients
  • 1 teaspoon vanilla extract Introduces warmth
  • 1/2 cup buttermilk Ensures tenderness
For the Filling
  • 1/2 cup unsalted butter Gives a creamy texture
  • 1 cup marshmallow crème Creates a fluffy filling
  • 1/2 cup confectioners’ sugar Sweetens the filling
  • 1 teaspoon vanilla extract Adds flavor
  • a pinch salt Balances sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper.
  3. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In another bowl, blend softened butter with granulated and brown sugars until light and fluffy.
  5. Beat in the egg and vanilla extract until fully incorporated.
  6. Gradually mix in buttermilk until evenly combined.
  7. Gradually add the dry mixture to the wet ingredients, mixing just until smooth.
  8. Use a spoon or cookie scoop to drop dollops of batter onto the prepared sheets.
Baking
  1. Bake for about 10-12 minutes, or until the tops spring back when pressed.
  2. Allow the cakes to cool on the sheets for a few minutes before transferring to wire racks.
Filling & Assembly
  1. In a bowl, beat the softened butter until creamy.
  2. Add marshmallow crème, confectioners’ sugar, vanilla extract, and salt to the bowl, mixing until smooth.
  3. Spread or pipe filling onto the flat side of one cooled cake and sandwich it with another cake.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.