Classic Chocolate Whoopie Pies

Classic Chocolate Whoopie Pies are a nostalgic treat made from soft, cake-like chocolate cookies sandwiched together with a light, fluffy cream filling. With a rich cocoa flavor and a creamy marshmallow center, these delightful hand-held desserts are the perfect blend of cake and cookie in every bite.

Why You’ll Love This Recipe

These whoopie pies offer the best of both worlds: the softness of chocolate cake and the portability of cookies. Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is incredibly easy to follow and delivers crowd-pleasing results every time. The filling, made with marshmallow fluff and buttercream, adds the perfect amount of sweetness and texture to complement the chocolate cakes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cakes:

• all-purpose flour
• unsweetened cocoa powder
• baking soda
• salt
• unsalted butter, softened
• granulated sugar
• large egg
• vanilla extract
• buttermilk

For the Cream Filling:

• unsalted butter, softened
• powdered sugar
• vanilla extract
• marshmallow fluff

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Alternate adding the dry ingredients and buttermilk to the mixture, mixing just until incorporated.
6. Scoop rounded tablespoons of batter onto the prepared baking sheet, spacing them apart.
7. Bake for 8–10 minutes, until the cakes are set but still soft. Allow them to cool completely.
8. For the filling, beat the butter and powdered sugar until smooth.
9. Mix in the vanilla extract and marshmallow fluff until the mixture is creamy.
10. Pipe or spread the filling onto one cookie, then top with another to form a sandwich. Repeat with the remaining cookies and filling.

Servings and Timing

Servings: 10 whoopie pies
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: 210 kcal per serving

Variations

• Chocolate Ganache Filling: Substitute the marshmallow filling with a rich chocolate ganache for a more decadent twist.
• Peanut Butter Cream: Add 2 tablespoons of peanut butter to the filling for a nutty variation.
• Mini Whoopie Pies: Use a teaspoon of batter per cake for bite-sized treats, reducing the bake time slightly.
• Mint Chocolate: Add a few drops of peppermint extract to the filling and top with crushed candy canes for a festive version.
• Red Velvet Whoopie Pies: Add red food coloring and reduce the cocoa slightly to create a red velvet variant.

Storage/Reheating

Store the whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, they can be frozen for up to 2 months. If frozen, allow them to thaw at room temperature before serving. Reheating is not recommended, as the filling may melt.

FAQs

What is the texture of a whoopie pie?

Whoopie pies have a soft, cake-like texture on the outside with a creamy filling in the center, making them more tender than traditional cookies.

Can I make whoopie pies ahead of time?

Yes, you can prepare them in advance. Store them in the refrigerator and bring them to room temperature before serving.

Can I use a different filling?

Absolutely. Cream cheese frosting, peanut butter frosting, or even ice cream can be used as alternatives.

Why is buttermilk used in this recipe?

Buttermilk adds moisture and acidity, which helps tenderize the cake and enhance the chocolate flavor.

Can I use store-bought marshmallow cream?

Yes, store-bought marshmallow fluff or creme works well for the filling.

How do I keep the whoopie pies from becoming soggy?

Ensure the cakes are completely cooled before adding the filling and store them in a single layer in an airtight container.

Can I make them gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I get evenly sized cakes?

Use a cookie scoop or ice cream scoop to ensure uniform portions of batter.

Do I need to chill the dough before baking?

No, chilling is not required for this recipe, but doing so can help control the spread.

Are whoopie pies considered cookies or cakes?

They are often described as cookie sandwiches but technically fall between cookies and small cakes.

Conclusion

Classic Chocolate Whoopie Pies are an indulgent dessert that captures the heart of traditional baking. With a rich chocolate cake exterior and a luscious marshmallow cream filling, they are perfect for special gatherings, lunchbox treats, or whenever you’re in need of a nostalgic dessert. Simple to make and delightful to eat, these whoopie pies will quickly become a favorite in your recipe collection.

Classic Chocolate Whoopie Pies

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• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 10 whoopie pies 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Classic Chocolate Whoopie Pies are a nostalgic treat featuring soft, cakey chocolate cookies sandwiched with a luscious marshmallow-vanilla cream filling. Perfect for dessert lovers seeking a rich, indulgent, yet easy-to-make delight. This homemade chocolate dessert is ideal for parties, holidays, or anytime your sweet tooth needs satisfaction.

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Ingredients

Units USM Scale 1x2x3x

• For the Chocolate Cakes:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

  For the Cream Filling:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups marshmallow fluff

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add egg and vanilla extract; mix well.
5. Alternate adding the dry ingredients and buttermilk, mixing just until combined.
6. Drop rounded tablespoons of batter onto prepared baking sheet, spacing them evenly.
7. Bake for 8–10 minutes, until set but soft. Allow to cool completely on a wire rack.
8. For the filling, beat butter and powdered sugar until smooth.
9. Mix in vanilla and marshmallow fluff until creamy and fluffy.
10. Spread or pipe filling onto the flat side of one cookie, then top with another to make a sandwich.
11. Repeat with remaining cakes and filling.

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Notes

• For cleaner edges, use a piping bag to distribute the filling.
• Store in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
• You can freeze whoopie pies individually wrapped for up to 2 months.