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
Scale
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.
