Delightfully delicious, homemade Chocolate Whoopie Pies are such a treat! A sweet marshmallow filling is sandwiched between two light and fluffy mini chocolate cakes to create a truly incredible dessert.
Best Chocolate Whoopie Pies
No matter what you call them – whoopie pies, gobs, or moon pies – we can all agree that these are such a fun dessert! While whoopie pies look like cookie sandwiches, they taste like cake with a creamy filling.
These chocolate whoopie pies are a fun addition to any celebration. Make a batch for birthdays, parties, holidays, and anytime you need something chocolatey!
Why You’ll Love this Whoopie Pies Recipe:
- FUN: Fun to make, say, and eat, homemade whoopie pies are always a hit.
- TWO IN ONE: Each whoopie pie features two cookie-shapd cakes in one dessert. Double the sweetness!
How to Make Chocolate Whoopie Pies
Be sure to see the recipe card below for full ingredients & instructions!
- Make the chocolate whoopie pie batter.
- Scoop whoopie pie batter onto prepared baking sheets.
- Bake the chocolate whoopie pies.
- Make the marshmallow filling while the cakes cool.
- Transfer the filling to a piping bag.
- Pair up similarly sized chocolate cakes.
- Flip the cakes over so the flat sides are facing up.
- Pipe the filling onto half of the cakes. Sandwich the cakes by placing the remaining cake on top of the filling.
- Serve and enjoy.
Whoopie pies are cookie-shaped cakes sandwiched with a sweet cream filling. They resemble sandwich cookies with a cake-like texture.
Whoopie pies are a combination of both! While shaped like cookies, they have the consistency of cake with a light, soft texture.
If whoopie pies flatten while baking, it typically means the batter wasn’t thick enough. If this happens to you, try adding an extra ¼ cup of flour next time!
Yes! Make whoopie pies up to 2 days in advance. Keep them in an airtight container in the refrigerator prior to serving.
Homemade whoopie pies are such a fun dessert to make and eat!
Light yet indulgent, these chocolate whoopie pies have so much texture to love in each bite.
Recipe Tips and Notes
- Use unsweetened cocoa powder for these whoopie pies. I love using Hershey’s or Ghirardelli brands for baking.
- Whoopie pies are done baking when the mini cakes look set and a toothpick inserted into the center comes out clean.
- Gently fold the marshmallow fluff into the filling so it stays light and fluffy.
What other fillings can I use?
Fill these chocolate whoopie pies with your favorite flavor of buttercream or cream cheese frosting. Try rolling the sides of the pies in sprinkles or mini chocolate chips for a little something extra!
Can I use milk instead of buttermilk?
For best results, use buttermilk. To make a DIY buttermilk, measure out 1 cup of milk, remove 2 tablespoons of milk, and mix in 2 tablespoons of white vinegar or lemon juice. Let the mixture stand for 5 minutes before mixing it into the recipe.
Any time is a good time for a batch of homemade chocolate whoopie pies!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Whoopie Pies Recipe
For the Chocolate Cakes
For the Filling
- ½ cup unsalted butter room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 7 ounces marshmallow fluff 1 jar
For the Chocolate Cakes
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside
- Add the 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.10 tablespoons unsalted butter, 1 ¼ cups granulated sugar
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.2 ¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a small bowl, whisk together the buttermilk, egg, and vanilla.1 cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
- With the mixer on low speed, alternate adding the dry ingredients and wet ingredients in batches to evenly incorporate: add ⅓ of the dry, ½ of the wet, ⅓ of the dry, last ½ of the wet, and last ⅓ of the dry. Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
- Use a 2 tablespoon-size cookie scoop to scoop the batter into small mounds, 2 inches apart, on the prepared baking sheet.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool on the baking sheet and while you make the filling.
For the Filling
- 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. Once 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.½ cup unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
- Add the marshmallow fluff and fold it gently into the butter mixture.7 ounces marshmallow fluff
- Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
- 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.
- Repeat this process with the remaining cakes, serve, and enjoy.