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Classic Whoopie Pies

Deliciously chocolatey cakes filled with fluffy marshmallow crème, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Provides structure and a soft texture.
  • 1/2 cup unsweetened natural cocoa powder Infuses a deep chocolate flavor.
  • 1 teaspoon baking soda Essential for leavening.
  • 1/2 teaspoon baking powder Adds extra leavening.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup unsalted butter (softened) Adds creaminess.
  • 3/4 cup granulated sugar Sweetens the cakes.
  • 1/4 cup light brown sugar Enhances depth of taste.
  • 1 large egg Binds ingredients together.
  • 1 teaspoon vanilla extract Infuses warm aroma.
  • 1 cup buttermilk Contributes to tenderness.
For the filling
  • 1/2 cup unsalted butter (softened) Essential for a creamy filling.
  • 1 cup marshmallow crème Provides signature sweetness.
  • 1 cup confectioners’ sugar Holds the filling shape.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
  • 1 pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
  4. Add in the egg and vanilla extract, mixing until fully combined.
  5. Gradually incorporate the dry ingredients in three portions, alternating with the buttermilk, mixing just until combined.
Baking
  1. Using a medium cookie scoop, drop the batter onto the lined baking sheets, spacing them about 2 inches apart.
  2. Bake for 8-10 minutes, until puffed up and springing back lightly to the touch.
  3. Allow the cakes to cool completely before assembling.
Filling & Assembly
  1. For the filling, beat the softened butter in a bowl until smooth, then add the marshmallow crème, confectioners’ sugar, vanilla, and salt. Beat until fluffy.
  2. On the flat side of half of your cooled cakes, pipe or spoon a generous amount of the marshmallow filling and top with another cake.

Notes

Ensure butter is softened for best results. You can fold in mini chocolate chips for added texture. For a buttermilk substitute, combine milk with vinegar and let sit.