These handheld Chocolate Whoopie Pies taste like moist chocolatey cake sandwiched together with a deliciously sweet marshmallow filling. A tasty treat for the whole family!
Is it a cookie? Is it a sandwich? Nope it is a mix of the two, a cookie sandwich or better known as a Whoopie Pie. I swear to you, Whoopie Pies are seriously the best thing ever.
These Chocolate Whoopie Pies are my absolute favorite, they are super classic with a delicious marshmallow filling that is sticky, sweet and just overall addictive.
I’ve been making these Chocolate Whoopie Pies for any years, I’ve actually been making several different kids for many years.
I got a Whoopie Pie cookbook from a lady many years ago and started baking them from that then over time we altered the recipe to our favorite texture until we found the perfect compromise.
I fell in love with the Chocolate versions first, they are ones that we would always get at the local bakery and just the flavors that are mixed together are ridiculous.
The marshmallow filling really makes this recipe and you will not be disappointed, you might end up with some on your face, but are you really having fun eating if you don’t?
Some of our other favorite cookie recipes we have on our site include Chocolate Sugar Cookies, Lofthouse Cookies and Chocolate M&M Cookies!
WHY THIS RECIPE WORKS:
- With a fun flavor combination you won’t be able to get enough.
- You can double this recipe to make more to have on hand or for guests or family.
- These store well, so you can make more and assemble later.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Cocoa powder
Buttermilk
All-purpose flour
Baking powder
Baking soda
Salt
Brown sugar
Unsalted butter
Egg
Vanilla extract
Marshmallow fluff
Salted butter
Powdered sugar
HOW TO MAKE CHOCOLATE WHOOPIE PIES, STEP BY STEP:
- Preheat oven to 350 degrees F. In a medium bowl whisk together cocoa powder and buttermilk. Set aside.
- In another medium bowl whisk together all dry ingredients (flour, baking powder, baking soda and salt.
- In a large bowl cream butter and brown sugar with an electric mixer on medium speed until light and fluffy.
- Add egg and vanilla and mix until combined.
- Slowly add about a third of the dry ingredients and mix on low speed until combined. Add half the buttermilk and mix on low to combine. Add another third of the flour mixture followed by the last of the buttermilk mixture and end with the last 3rd of the flour mixture. Mix until combined.
- Line 2 baking sheets with parchment paper.
- Drop 2 tablespoons of cake batter in a mound on the prepared cookie sheet. Repeat with 7 more mounds leaving about 2 inches of space between each mound. You can also use a medium sized cookie scoop.
- Repeat step 8 on the second cookie sheet. You will have enough cake batter remaining for one more batch of 8 cakes.
- Place 1 cookie sheet in the upper third of the oven and one in the lower third. Bake for 6 minutes and then change positions of pans. Bake for 6 minutes more. Test with a cake tester. You may need to bake for a few minutes more. Tester should come out clean or have a few moist crumbs.
- Allow the cakes to cool on a cookie sheet for 5 minutes then transfer to the cooling rack. Bake remaining cakes using steps 8-10 above.
- While the whoopie pies are cooling. prepare the marshmallow filling. Combine the marshmallow fluff, powdered sugar, butter and vanilla in a medium both and mix with an electric mixer until smooth and combined.
- Transfer filling to a disposable piping bag fitted with a large round tip or open coupler.
- Place 8 cakes on the cooling rack flat side facing up. With gentle pressure pipe filling in the center of the whoopie pies leaving a bit of space on the edge. Sandwich a second cake on top. Continue until all cakes are assembled.
WHY ARE MY WHOOPIE PIES COMING OUT FLAT?
The most likely culprit too that issue is that your batter is too thin. For these you will want a nice thicker, but not super thick batter where they will not spread in the oven.
You want the Chocolate Whoopie Pies to rise while they cook, so make sure that you have a leavening agent that is the correct ratio to your dry ingredients to make them rise.
CAN I USE A DIFFERENT FILLING?
Absolutely, traditionally these are made with either a buttercream filling or a marshmallow filling. If you are not a fan of the marshmallow you can make a traditional buttercream.
You can also create different flavors for the filling as well by flavoring your buttercream with different extracts!
HOW TO STORE:
These cakes are best eaten the day they are made. If you have any leftovers, store any in an airtight container in the refrigerator for 1-2 days.
These can also be frozen. Cakes can be prebaked and stored in an airtight container separated with layers of parchment paper and frozen for up to 2 months. Defrost at room temperature.
Make your filling when you are ready to serve.
TIPS AND TRICKS:
- Icing is very sticky so when piping to use gentle pressure to avoid a big mess.
- Add sprinkles to a shallow plate and s roll the edges with sprinkles.
- You can easily double this batch to have for more people, or store for later.
- These can be frozen, see my tips above.
If you want that perfect layered treat that the whole family will absolutely fall in love with then you need to make these Chocolate Whoopie Pies!
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If you’ve tried these CHOCOLATE WHOOPIE PIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Whoopie Pies
Ingredients
Cake:
- 1/2 cup cocoa powder
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar
- 1/2 cup 1 stick unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Filling:
- 2 cups marshmallow fluff
- 1 tsp vanilla extract
- 1/2 cup 1 stick salted butter
- 1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. In a medium bowl whisk together cocoa powder and buttermilk. Set aside.
- In another medium bowl whisk together all dry ingredients (flour, baking powder, baking soda and salt.
- In a large bowl cream butter and brown sugar with an electric mixer on medium speed until light and fluffy.
- Add egg and vanilla and mix until combined.
- Slowly add about a third of the dry ingredients and mix on low speed until combined. Add half the buttermilk and mix on low to combine. Add another third of the flour mixture followed by the last of the buttermilk mixture and end with the last 3rd of the flour mixture. Mix until combined.
- Line 2 baking sheets with parchment paper.
- Drop 2 tablespoons of cake batter in a mound on the prepared cookie sheet. Repeat with 7 more mounds leaving about 2 inches of space between each mound. You can also use a medium sized cookie scoop.
- Repeat step 8 on the second cookie sheet. You will have enough cake batter remaining for one more batch of 8 cakes.
- Place 1 cookie sheet in the upper third of the oven and one in the lower third. Bake for 6 minutes and then change positions of pans. Bake for 6 minutes more. Test with a cake tester. You may need to bake for a few minutes more. Tester should come out clean or have a few moist crumbs.
- Allow the cakes to cool on a cookie sheet for 5 minutes then transfer to the cooling rack. Bake remaining cakes using steps 8-10 above.
- While the whoopie pies are cooling. prepare the marshmallow filling. Combine the marshmallow fluff, powdered sugar, butter and vanilla in a medium both and mix with an electric mixer until smooth and combined.
- Transfer filling to a disposable piping bag fitted with a large round tip or open coupler.
- Place 8 cakes on the cooling rack flat side facing up. With gentle pressure pipe filling in the center of the whoopie pies leaving a bit of space on the edge. Sandwich a second cake on top. Continue until all cakes are assembled. Enjoy.
Notes
- Icing is very sticky so when piping to use gentle pressure to avoid a big mess.
- Add sprinkles to a shallow plate and s roll the edges with sprinkles.
- You can easily double this batch to have for more people, or store for later.
- These can be frozen, see my tips above.
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