If you have a sweet tooth and love nostalgic treats, you are going to fall head over heels for this Chocolate Marshmallow Whoopie Pies Recipe. These delightful little cakes are soft, fluffy, and packed with rich chocolate flavor, while the luscious marshmallow filling adds a creamy, dreamy contrast that makes every bite a celebration. Perfect for parties, gifting, or simply indulging yourself, this recipe transforms humble ingredients into an irresistible dessert that feels like a warm hug in every mouthful.
Ingredients You’ll Need
What makes this Chocolate Marshmallow Whoopie Pies Recipe truly special is how simple yet carefully chosen the ingredients are. Each one plays a crucial role in creating the perfect balance of moist cake and fluffy filling that melts in your mouth.
- 1 2/3 cups (212 grams) all-purpose flour: The base that gives the whoopie pies their soft, cakey texture.
- 2/3 cup (57 grams) Dutch-process cocoa powder: Adds deep, rich chocolate flavor and a lovely dark color.
- 1 1/2 teaspoons baking soda: Helps the cakes rise and become irresistibly fluffy.
- 1/2 teaspoon fine sea salt: Enhances the chocolate notes and balances the sweetness.
- 1 stick (113 grams) unsalted butter, at cool room temperature: Provides richness and tenderness to the batter.
- 1 cup (200 grams) lightly packed dark brown sugar: Gives moistness and a subtle caramel depth.
- 1 large egg, at room temperature: Binds ingredients and helps with the structure.
- 1 teaspoon vanilla extract: Brings warmth and aroma to the chocolate base.
- 1 1/4 cups (296 grams) buttermilk, at room temperature: Adds tang and tender crumb thanks to its acidity.
- 297 grams marshmallow creme fluff (a little less than 1 13-ounce container): The star ingredient in the filling, giving that iconic fluffy sweetness.
- 15 tablespoons (212 grams) unsalted butter, at cool room temperature: Makes the filling luxuriously creamy and smooth.
- 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted: Sweetens and stabilizes the filling texture.
- 1 ½ tablespoons vanilla extract: Infuses the filling with lovely vanilla notes.
- ½ teaspoon fine sea salt: Balances the sweetness and highlights flavors in the filling.
How to Make Chocolate Marshmallow Whoopie Pies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 375°F and line large baking sheets with parchment paper so nothing sticks. Then sift together the flour, Dutch-process cocoa powder, baking soda, and salt. Sifting not only combines but also aerates the dry ingredients, helping create light and tender whoopie pies.
Step 2: Cream Butter and Sugar
Using an electric mixer with the paddle attachment, beat your cool room temperature butter and dark brown sugar together on low speed to blend, then crank it up to medium-high for 3 minutes. This step is crucial as it incorporates air, making your batter light and fluffy. Don’t forget to scrape down the sides of your bowl to ensure everything combines evenly.
Step 3: Add Egg, Vanilla, and Alternate Buttermilk and Dry Mix
Next, mix in the egg and vanilla extract on medium-high speed until fully incorporated. Then, add half of your sifted dry ingredients followed by half of the buttermilk, beating on low speed to avoid splashes. After that, add the remaining buttermilk and flour mixture, continuing to mix gently until just combined. Your batter should resemble a thick, fluffy cake batter that’s slightly sticky to the touch.
Step 4: Portion and Bake Your Whoopie Pies
Using a medium 1 ½-tablespoon spring-loaded scoop, drop mounds of batter 2 inches apart onto your prepared parchment-lined baking sheets. This helps the cakes bake evenly without merging. Pop them into the oven and bake for about 11 minutes, until they spring back when gently pressed and look dry on top. Let them cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Step 5: Whip Up the Marshmallow Filling
For the most magical part, place the marshmallow creme and butter in your mixer bowl and beat on low speed until well combined and creamy. Then add powdered sugar, vanilla extract, and salt, mixing first on low and then increasing to medium-high speed until the filling is smooth and glossy, about 3 minutes. This luscious filling is what turns ordinary whoopie pies into little clouds of joy.
Step 6: Assemble Your Chocolate Marshmallow Whoopie Pies Recipe
Take half of the cooled whoopie pie cakes and dollop a generous scoop of marshmallow filling on their flat sides. Gently sandwich each with the remaining whoopie pies, pressing lightly so the filling spreads without spilling over. If you need to transport them or prefer a firmer texture, chill the assembled pies for at least an hour. Serve chilled for an extra fudgy bite or at room temperature for a soft, melt-in-your-mouth experience.
How to Serve Chocolate Marshmallow Whoopie Pies Recipe
Garnishes
These whoopie pies look beautiful as-is but feel free to get creative. Dusting a little cocoa powder or powdered sugar on top can add a touch of elegance. You might even drizzle some melted chocolate or sprinkle finely chopped toasted nuts on the filling edges for texture and visual appeal.
Side Dishes
Nothing pairs better with these sweet delights than a cold glass of milk or a steaming cup of coffee or hot chocolate. For a playful party spread, serve alongside fresh berries or a scoop of vanilla ice cream to enhance the dessert experience with contrast in both temperature and flavor.
Creative Ways to Present
Make your Chocolate Marshmallow Whoopie Pies Recipe extra special by stacking them on a rustic wooden board or arranging on a tiered dessert stand. Wrapping each pie in parchment paper tied with twine makes a charming gift for loved ones. You could also sandwich them into mini lunchboxes for an indulgent surprise that brightens anyone’s day.
Make Ahead and Storage
Storing Leftovers
If you manage to keep these beauties around, store your whoopie pies in an airtight container at room temperature for up to one day. Going beyond that, place them in the fridge where they will stay fresh and moist for up to four days without losing their signature tender crumb and sweet filling.
Freezing
Want to make them ahead of time? You can freeze the assembled whoopie pies by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe container or bag. They’ll keep their delightful texture for up to two months. Just thaw in the fridge before serving.
Reheating
To warm these whoopie pies slightly, place an individual pie in the microwave for about 10 seconds. This softens the filling and enhances that fresh-baked sensation. Avoid overheating, or the marshmallow filling could become too runny and the cake too hot to enjoy immediately.
FAQs
Can I substitute regular cocoa powder for Dutch-process cocoa?
Yes, you can, but the flavor will be slightly different. Dutch-process has a smoother, less acidic taste while natural cocoa is more robust and bitter. You might need to adjust the baking soda slightly to compensate for acidity differences.
Is it necessary to use buttermilk, or can I use milk instead?
Buttermilk is preferred because its acidity helps tenderize the cake and react with baking soda for better rise. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
Can I make these whoopie pies gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free baking blend. Make sure it includes xanthan gum or add a bit yourself to help the cakes hold together similarly.
How do I prevent the marshmallow filling from becoming too runny?
Using cool room temperature butter and properly sifting powdered sugar helps. Also, chilling the filling slightly before assembling can keep it firmer. Avoid over-beating, which can sometimes loosen the texture.
Can I add flavors or mix-ins to this recipe?
Definitely! You could stir in mini chocolate chips into the batter for extra chocolate bursts, or add a pinch of cinnamon or espresso powder for complexity. For the filling, a spoonful of peanut butter or a few crushed peppermint candies could make for fun seasonal twists.
Final Thoughts
There’s something so wonderfully comforting about whipping up a batch of Chocolate Marshmallow Whoopie Pies Recipe, whether it’s for a cozy night in or a crowd-pleasing treat. These cakes are simple to make, endlessly versatile, and bursting with chocolatey goodness wrapped around a fluffy, sweet marshmallow center. I encourage you to dive into this recipe and savor the joy of sharing these delightful little pies with friends, family, or just yourself—you deserve it!
Print
Chocolate Marshmallow Whoopie Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 45 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic homemade Whoopie Pies featuring soft, fluffy chocolate cake rounds sandwiched with a rich and creamy marshmallow buttercream filling. These delightful treats combine a luscious cocoa-flavored cake with a sweet and smooth filling, perfect for parties or a comforting dessert.
Ingredients
Whoopie Pie Cakes
- 1 2/3 cups (212 grams) all-purpose flour
- 2/3 cup (57 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) lightly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (296 grams) buttermilk, at room temperature
Filling
- 297 grams marshmallow creme fluff (just under 1 13-ounce container)
- 15 tablespoons (212 grams) unsalted butter, at cool room temperature
- 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Sift Dry Ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt into a medium bowl. This ensures your batter is smooth and lump-free.
- Cream Butter and Sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and dark brown sugar on low speed until just combined. Then increase the speed to medium-high and beat for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture and beat on medium-high speed for another 3 minutes, ensuring a well combined, smooth batter.
- Combine Wet and Dry Ingredients: Add half of the sifted flour mixture and half of the buttermilk to the batter. Beat on low speed until incorporated, scraping down the sides and bottom as needed. Then add the remaining buttermilk and flour mixture and beat until combined. The batter should be fluffy and slightly sticky, resembling thick cake batter.
- Portion Batter and Bake: Using a medium 1 ½-tablespoon spring-loaded scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11 minutes, or until the cakes spring back slightly when pressed and are dry on top. Allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Filling: In the electric mixer bowl, beat the marshmallow creme and unsalted butter on low speed until just combined. Scrape the sides and bottom of the bowl, then mix in the sifted powdered sugar, vanilla extract, and fine sea salt on low speed. Increase speed to medium-high and beat for about 3 minutes until the filling is very smooth and creamy.
- Assemble Whoopie Pies: Using the medium 1 ½-tablespoon scoop, dollop marshmallow filling onto the flat side of half the cooled whoopie pie cakes. Gently sandwich with the remaining cakes to form pairs.
- Chill and Serve: For easier transport and a firmer texture, chill the assembled whoopie pies in the refrigerator for at least an hour. Serve chilled for a fudgier experience. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 4 days to maintain freshness.
Notes
- Ensure all wet ingredients like egg and buttermilk are at room temperature for best batter consistency.
- Use Dutch-process cocoa powder to achieve a rich, smooth chocolate flavor.
- Spacing the batter mounds properly prevents pies from sticking together while baking.
- Chilling the assembled pies makes them less fragile and easier to handle or transport.
- Store in airtight containers to maintain freshness and texture.
