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