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three whoopie pies on a plate with one having a bite taken out of it.
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5 from 1 vote

Whoopie Pies

Whoopie Pies are delightful treats featuring soft, chocolatey cakes sandwiching a fluffy marshmallow filling. They're fun to make and even more fun to eat—a classic dessert that brings joy with every bite!
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Cake, Dessert
Cuisine: American
Servings: 12
Calories: 331kcal
Author: Joanna Cismaru

Equipment

Ingredients

For the Chocolate Cakes:

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ½ cup hot water

For the Marshmallow Filling:

  • 1 cup mini marshmallows or large marshmallows, chopped
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream optional, for desired consistency
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat until combined.
  • Add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined. Stir in the hot water until the batter is smooth and slightly runny.
  • Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should have about 24-28 individual cakes. Bake for 10-12 minutes, or until the cakes spring back when lightly touched.
  • Let the cakes cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
  • In a heatproof bowl, melt the marshmallows and 1 tablespoon of water in the microwave in 15-second intervals, stirring between each, until fully melted and smooth. Let it cool slightly.
  • In a separate large mixing bowl, beat the softened butter until creamy. Add the powdered sugar and beat until fluffy, about 2 minutes. Slowly add the cooled melted marshmallows and vanilla extract, beating until well combined. If needed, add 2-3 tablespoons of heavy cream to reach a spreadable consistency.
  • Spread or pipe a generous amount of marshmallow filling onto the flat side of half of the cakes. Top with the remaining cakes to create a sandwich.

Notes

  1. Consistent Sizes: Use a cookie scoop to ensure your cakes are all the same size, making it easier to match them up when assembling.
  2. Filling Variations: Feel free to get creative with the filling—try adding a spoonful of peanut butter, a sprinkle of cinnamon, or even a dash of espresso powder for a unique twist.
  3. Storage Tips: Store your Whoopie Pies in an airtight container at room temperature for up to two days, or refrigerate them to keep them fresh a bit longer.

Nutrition

Serving: 1serving | Calories: 331kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 232mg | Potassium: 137mg | Fiber: 2g | Sugar: 30g | Vitamin A: 447IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 2mg