Chocolate Whoopie Pies Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 14

Cool Time: 30

Total Time: 1 14

Servings: whoopie pies

Calories: 521kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer
Cookie Portion Scoop
Piping Tip Set (optional)

Ingredients

For the Chocolate Cakes

10 tablespoons unsalted butter 141 grams, room temperature (1¼ sticks)
1¼ cups granulated sugar 250 grams
2¼ cups all-purpose flour 270 grams
½ cup unsweetened cocoa powder 42 grams
1 teaspoon baking soda 6 grams
½ teaspoon kosher salt
1 cup buttermilk 227 grams
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams

For the Filling

½ cup unsalted butter 113 grams, room temperature (1 stick)
1 cup powdered sugar 113 grams
1 teaspoon pure vanilla extract 4 grams
7 ounces marshmallow creme 199 grams (1 jar)

Instructions

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, 1¼ cups granulated sugar
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2¼ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon kosher 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-sized 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 until light and fluffy, about 1-2 minutes.
½ cup unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
Gently fold in the marshmallow creme.
7 ounces marshmallow creme
Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

To Assemble

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.

Notes

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 creme into the filling so it stays light and fluffy.

Storage: Store whoopie pies in an airtight container in the refrigerator for up to 2 days.

Nutrition