I finally nailed a Whoopie Pie with a Rich Chocolate Cake and a pillowy marshmallow center that will make you throw out every boxed cookie in your pantry.

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I’m obsessed with Whoopie Pies. Seriously, the idea of fudgy, rich chocolate cake hugging a gooey marshmallow filling makes my brain short circuit.

I love how Rich Chocolate Cake is dense but pillowy, and the marshmallow creme center is outrageously sweet and fluffy. But I’ll be honest: I eat them on road trips, at midnight, with zero apologies.

And I don’t need a fancy recipe to fall in love. Crumbs on my shirt, fingers sticky, the whole mess makes me smile every time.

Pure sugar joy. Can’t stop, won’t stop.

Give me another, right now. Or two for the road.

Ingredients

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Flour gives structure and cakey crumbs.
Cocoa gives chocolate punch and bitter depth.
Baking soda helps them rise and stay pillowy.
Basically, baking powder adds lift for lighter cookies.
Salt wakes the chocolate and balances sweetness.
Sugar sweetens and tenderizes.
Plus brown sugar adds molasses warmth and chew.
Butter adds richness and buttery mouthfeel.
Egg builds structure and richness.
Buttermilk adds tang and keeps them moist.
Vanilla rounds flavors and tastes homey.
Oil keeps crumbs super moist.
Hot coffee deepens chocolate; hot water loosens batter.
Marshmallow creme gives gooey, nostalgic sweetness.
Butter makes the filling rich and spreadable.
Powdered sugar sweetens and smooths the filling.
Vanilla makes filling taste warm.
Milk thins filling so it’s not too stiff.
Pinch of salt balances filling sweetness.

Ingredient Quantities

2 cups (250 g) all purpose flour, spooned and leveled

1/2 cup (50 g) unsweetened cocoa powder

1 1/4 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/2 cup (115 g) unsalted butter, softened

1 large egg, at room temperature

1 cup buttermilk, shaken

1 teaspoon pure vanilla extract

1/2 cup vegetable oil or melted coconut oil

1 cup boiling water or hot coffee, adds depth to the chocolate

1 jar (7 to 8 oz / 200 to 226 g) marshmallow creme, like Marshmallow Fluff

1/2 cup (115 g) unsalted butter, softened, for filling

2 to 3 cups (240 to 360 g) powdered sugar, sifted, for filling

1 teaspoon vanilla extract, for filling

1 to 2 tablespoons milk or cream, to thin filling if needed

pinch of salt, to balance the sweetness

How to Make this

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1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.

2. Whisk together 2 cups flour, 1/2 cup cocoa, 1 1/4 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt in a bowl so there are no lumps.

3. In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened butter until light and a little fluffy, about 2 minutes; add 1 large egg and 1 tsp vanilla and beat until combined.

4. Stir in 1/2 cup vegetable oil and then alternate adding the dry mixture and 1 cup buttermilk, beginning and ending with the dry mix. Mix just until combined, dont overmix.

5. Pour 1 cup boiling water or hot coffee into the batter slowly while stirring; the batter will loosen and look glossy, that is normal and good for fudgy cakes.

6. Use a cookie scoop or two spoons to drop 1 1/2 to 2 tablespoon mounds of batter onto the prepared sheets spaced about 2 inches apart; you want even rounds, so flatten slightly with the back of a spoon if needed.

7. Bake for 9 to 11 minutes until the tops spring back lightly and a toothpick comes out with just a few moist crumbs. Let the rounds cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. While cookies cool make the filling: beat 1/2 cup softened butter with 1 jar (7 to 8 oz) marshmallow creme until smooth, then gradually add 2 to 3 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt; add 1 to 2 tbsp milk or cream if it needs thinning. Taste and adjust sweetness or thickness.

9. Match cooled cake rounds into pairs by size. Pipe or spread about 1 to 2 tablespoons of filling onto the flat side of one round and sandwich with the other, gently pressing to spread filling to the edges.

10. Let sandwiches rest for 30 minutes so filling sets a bit. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. If chilled, bring to room temperature before serving for best texture.

Equipment Needed

1. Oven (preheated to 375°F / 190°C)
2. Two baking sheets with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Whisk and rubber spatula
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or two spoons
8. Wire cooling rack

FAQ

Q: Can I make the batter ahead of time? A: Yes, you can mix the dry ingredients and the wet ingredients separately and store them covered in the fridge for up to 24 hours. Combine and add the boiling water right before baking for best rise and texture. If you refrigerate the full batter, let it come to room temp before scooping so it spreads evenly.

Q: What can I use instead of buttermilk? A: Make a quick substitute by stirring 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes until it thickens slightly. It gives the same tang and reacts with the baking soda to make the cakes light.

Q: How do I get perfectly round, same-size cookies? A: Use a cookie scoop or a piping bag with a large round tip. Pipe onto a parchment-lined sheet, tap the pan gently to flatten peaks, and give a little space so they spread. If they are uneven after baking trim the flat side with a serrated knife so pairs match.

Q: My filling is too thick or too thin. How do I fix it? A: If too thick add 1 teaspoon milk at a time until you get pipeable texture. If too thin add more sifted powdered sugar 2 tablespoons at a time. A tiny pinch of salt sharpens the flavor and keeps it from tasting flat.

Q: Can I substitute the marshmallow creme or make the filling fluffier? A: You can use homemade marshmallow fluff or whip equal parts marshmallow creme and softened butter for extra stability. For a lighter feel fold in 1/2 to 3/4 cup whipped cream just before filling, but eat soon because it wont keep as long.

Q: How should I store them and how long do they last? A: Store in an airtight container at room temp for 2 days. For longer keep in fridge up to 5 days, but bring to room temp before eating for best texture. You can freeze assembled whoopie pies wrapped individually for up to 2 months; thaw in fridge overnight then sit at room temp 30 minutes before serving.

Whoopie Pies Recipe Substitutions and Variations

All purpose flour: You can use whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or a 1:1 gluten free all purpose blend (look for one with xanthan gum) if you need gluten free. Cake flour will make them a bit lighter, use 1 cup plus 2 tablespoons per cup of AP flour.
Unsalted butter (in batter or filling): Swap with equal amount of vegetable shortening for a more stable filling, or use coconut oil (solid, measured packed) 1:1 for a subtle coconut note. If using salted butter, omit or cut back the added pinch of salt.
Buttermilk: Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes, then use as a buttermilk substitute. Plain yogurt or thinned sour cream (equal parts) also work fine, they give the same tang and acidity.
Marshmallow creme (filling): Use softened cream cheese plus powdered sugar for a tangy, less sweet filling (about 8 oz cream cheese, 1 to 1 1/2 cups powdered sugar, plus a bit of cream). You can also melt mini marshmallows into a little cream to make a fluffier spread if you want a closer texture.

Pro Tips

1) Use hot coffee instead of plain boiling water if you want a deeper chocolate flavor. It really wakes up the cocoa, and you wont taste the coffee unless you use a super-dark roast.

2) Do not overmix after you add the dry ingredients. Mix just until everything is barely combined. Overworking the batter makes the rounds tough instead of fudgy.

3) Chill the cooled rounds for 10 to 15 minutes before sandwiching. It firms them up, so you wont squish them while spreading the marshmallow filling.

4) Adjust the filling by adding powdered sugar for stiffness or a tablespoon of milk for spreadability. If your marshmallow filling feels too sweet, add a tiny pinch of salt to balance it out.

Whoopie Pies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed a Whoopie Pie with a Rich Chocolate Cake and a pillowy marshmallow center that will make you throw out every boxed cookie in your pantry.

Servings

servings

Calories

577

kcal

Equipment: 1. Oven (preheated to 375°F / 190°C)
2. Two baking sheets with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Whisk and rubber spatula
5. Electric mixer or sturdy wooden spoon
6. Measuring cups and spoons
7. Cookie scoop or two spoons
8. Wire cooling rack

Ingredients

2 cups (250 g) all purpose flour, spooned and leveled
1/2 cup (50 g) unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (115 g) unsalted butter, softened
1 large egg, at room temperature
1 cup buttermilk, shaken
1 teaspoon pure vanilla extract
1/2 cup vegetable oil or melted coconut oil
1 cup boiling water or hot coffee, adds depth to the chocolate
1 jar (7 to 8 oz / 200 to 226 g) marshmallow creme, like Marshmallow Fluff
1/2 cup (115 g) unsalted butter, softened, for filling
2 to 3 cups (240 to 360 g) powdered sugar, sifted, for filling
1 teaspoon vanilla extract, for filling
1 to 2 tablespoons milk or cream, to thin filling if needed
pinch of salt, to balance the sweetness

Directions

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
Whisk together 2 cups flour, 1/2 cup cocoa, 1 1/4 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt in a bowl so there are no lumps.
In a large bowl cream 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1/2 cup softened butter until light and a little fluffy, about 2 minutes; add 1 large egg and 1 tsp vanilla and beat until combined.
Stir in 1/2 cup vegetable oil and then alternate adding the dry mixture and 1 cup buttermilk, beginning and ending with the dry mix. Mix just until combined, dont overmix.
Pour 1 cup boiling water or hot coffee into the batter slowly while stirring; the batter will loosen and look glossy, that is normal and good for fudgy cakes.
Use a cookie scoop or two spoons to drop 1 1/2 to 2 tablespoon mounds of batter onto the prepared sheets spaced about 2 inches apart; you want even rounds, so flatten slightly with the back of a spoon if needed.
Bake for 9 to 11 minutes until the tops spring back lightly and a toothpick comes out with just a few moist crumbs. Let the rounds cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool make the filling: beat 1/2 cup softened butter with 1 jar (7 to 8 oz) marshmallow creme until smooth, then gradually add 2 to 3 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt; add 1 to 2 tbsp milk or cream if it needs thinning. Taste and adjust sweetness or thickness.
Match cooled cake rounds into pairs by size. Pipe or spread about 1 to 2 tablespoons of filling onto the flat side of one round and sandwich with the other, gently pressing to spread filling to the edges.
Let sandwiches rest for 30 minutes so filling sets a bit. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. If chilled, bring to room temperature before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.