Classic Chocolate Whoopie Pies
Classic Chocolate Whoopie Pies are the ultimate treat! Whoopie pies are delicious, whipped vanilla marshmallow frosting sandwiched between two decadent chocolate cookie cakes made with Dutch cocoa, with just the right touch of sweetness. These habit-forming pies will definitely make you shout, "Whoopie!"
Servings: 8 Large Whoopie Pies or 16 Small Pies
Calories:
Ingredients
Whoopie Pie Cakes
- 2 cups all-purpose flour
- ½ cup Dutch unsweetened cocoa powder free of lumps
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened, can also use shortening
- 1 cup granulated sugar can also use brown sugar
- 1 large egg can use 2 eggs if egg is not large
- 1 teaspoon vanilla extract
- 1 cup milk or buttermilk
- 1 teaspoon espresso powder optional
Vanilla Marshmallow Buttercream Filling
- 1 ⅓ cups marshmallow fluff
- 1 ⅓ cups confectioners sugar
- ⅓ cup unsalted butter softened (can also use shortening)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons milk as needed
Classic Vanilla Filling
- 2 tablespoons butter softened (can also use shortening)
- 1 ⅓ cups confectioners sugar
- 2 tablespoons milk
- ⅛ teaspoon vanilla extract
Instructions
Whoopie Pie Cakes
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. (if adding espresso powder, add it in with dry ingredients.) Set aside.
- Using a mixer, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk/buttermilk, scraping the bottom of the bowl as needed. If batter curdles, just continue, it will come together in the end.
- Slowly add dry ingredients. Mix until just combined by not overmixing batter.
- Using a small or large cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes for smaller and 15-16 minutes for larger or until a toothpick inserted into the center comes out clean, but do not overbake. They may not look completely done, but if they are firm to touch but still look wet, pull them from the oven and let them continue to cool on baking sheet before frosting. You can also make these mini or larger, just adjust time.
Vanilla Marshmallow Buttercream Filling
- While the whoopie pies are cooling, prepare the filling by creaming the butter and powdered sugar. Add vanilla and salt and mix until combined. Add marshmallow fluff. Mix well, adding milk, a tablespoon at a time, as needed.
- Using a piping bag or spoon, spread 2 approximately 2 tablespoons worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
Classic Vanilla Filling
- In a mixing bowl, combine the butter and powdered sugar at low speed until crumbly. Mix in extract and milk until combined, then switch to high speed and beat until light and fluffy.
- Using a piping bag or spoon, spread 2 approximately 2 tablespoons worth of vanilla filling onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
Notes
Leftovers can be stored in an airtight container lined with wax paper at room temperature for 2-3 days and in the fridge for up to 5 days. Bring to room temperature before serving.
To Freeze – Individually wrap the whoopie pies and store them in the freezer for up to 3 months. Thaw overnight on the counter before serving.