Soft, cakey, and packed with nostalgia, these treats sit somewhere between a cookie and a cake. This classic Whoopie pies recipe features tender chocolate rounds sandwiched around a fluffy, sweet marshmallow filling. I love making these on weekends because they bring back fond memories of visiting local bakeries, and they are surprisingly simple to recreate in your own kitchen.
Why You'll Love This
These treats offer the best of both worlds: the portability of a cookie with the soft texture of a cake. The chocolate flavor is deep and rich thanks to Dutch-process cocoa, while the filling is light, airy, and unmistakably classic. Homemade Whoopie Pies are far superior to the store-bought versions, staying moist for days and offering a fresh, clean taste. They are a fun, handheld dessert that kids adore and adults find comforting.
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What Goes Into This Recipe
You'll need standard baking staples to create these soft sandwiches, focusing on high-quality cocoa for the best flavor. This recipe uses buttermilk to ensure the cakes are incredibly tender, distinguishing them from standard Chocolate Whoopie Pie Recipe variations that might feel dry.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Dutch-Process Cocoa Powder: Provides a rich, dark color and a mellow chocolate flavor.
- Buttermilk: The acidity helps tenderize the gluten, resulting in a soft, cake-like crumb.
- Dark Brown Sugar: Adds moisture and a hint of molasses flavor to the chocolate cakes.
- Marshmallow Creme Fluff: The essential base for the traditional, sticky-sweet filling.
- Butter: Used in both the cake and filling for richness and structure.
- Vanilla Extract: Rounds out the chocolate and marshmallow flavors.
Optional Extras
For a festive twist, roll the edges of the filling in crushed candy canes or colorful sprinkles. You can also add a drop of peppermint extract to the filling for a holiday version similar to Christmas Whoopie Pies.
How to Make Whoopie Pies (Step-by-Step)
These assemble quickly, so have your baking sheets lined and ready.
Prepare Dry Ingredients
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. Sifting is crucial here to break up stubborn cocoa lumps and ensure the Amish Whoopie Pie Recipe texture remains smooth.
Cream Butter and Sugar
Beat the butter and brown sugar on medium-high speed for about 3 minutes until pale and fluffy. Add the egg and vanilla, beating for another 3 minutes to incorporate plenty of air for a lighter lift.
Mix the Batter
Alternate adding the flour mixture and buttermilk to the bowl, beginning and ending with the dry ingredients. Mix on low speed just until combined so the batter stays soft and doesn't become tough.
Why is my batter sticky? Whoopie pie batter is supposed to be thick and sticky, resembling a sturdy cake batter rather than cookie dough.
Bake and Cool
Scoop mounds of batter onto parchment-lined sheets and bake for 11 minutes at 375°F. Let the cakes cool on the pan briefly before transferring them to a wire rack to cool completely.
Make Filling and Assemble
Whip the marshmallow creme, butter, and powdered sugar until smooth and fluffy. Pipe or spoon the filling onto the flat side of one cake and top with another to create the sandwich.
Aliana's Top Tip
The secret to uniform Whoopie pies is using a spring-loaded cookie scoop for the batter.
Room temp butter → mixes evenly → filling becomes silky
Use a scoop → ensures equal sizing → cakes match perfectly
Cool completely → prevents melting → filling stays fluffy
Sift cocoa → removes lumps → batter creates smooth tops
Don't overbake → keeps cakes soft → Easy Whoopie Pie Recipe texture remains tender
Follow Aliana on Pinterest →Make It Your Own
You can swap the marshmallow filling for a peanut butter buttercream to make Peanut Butter Whoopie Pies. If you prefer a simpler route, some bakers use a cake mix hack, but this scratch recipe offers better flavor and texture than a Cake Mix Whoopie Pie Recipe. For a deeper chocolate kick, add mini chocolate chips to the filling.
Storage & Reheating
Store the assembled pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The Whoopie Pie Filling firms up slightly in the fridge, making them less messy to eat. You can also freeze individually wrapped pies for up to 2 months.
Serving Suggestions
These are perfect for casual gatherings, picnics, or lunchbox treats since they don't require a fork. Serve them with a tall glass of cold milk to balance the rich chocolate and sweet marshmallow. They look beautiful stacked on a platter for Christmas Whoopie Pies displays during the holidays.
Common Questions
Can I use natural cocoa powder?
Dutch-process cocoa is recommended for the darker color and smoother flavor, but natural cocoa will work if that's all you have; the cakes will just be lighter in color.
Why did my whoopie pies spread flat?
This usually happens if the butter was too warm or melted when creaming. Ensure your butter is at a cool room temperature for the best lift.
Can I make these smaller?
Yes, use a smaller scoop and reduce the baking time by 2-3 minutes to create bite-sized mini whoopie pies.
Is the filling safe at room temperature?
Yes, the sugar and butter content stabilizes the marshmallow creme, so they are fine on the counter for a few days.
More Recipes You'll Love
Dessert If you enjoyed these Whoopie pies, you might also like these nostalgic bakes.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Classic Chocolate Whoopie Pies
Ingredients
Equipment
Method
- Preheat the oven to 375°F and line large baking sheets with parchment paper. This preparation prevents sticking and ensures the cakes bake evenly without burning the bottoms.
- Sift the flour, cocoa powder, baking soda, and salt together into a medium bowl. Sifting removes lumps from the cocoa and ensures a smooth, uniform batter.
- Beat the butter and brown sugar on medium-high speed for 3 minutes until light and fluffy. Add the egg and vanilla, beating for another 3 minutes to fully incorporate air.
- Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix on low speed just until combined to keep the texture tender and soft.
- Scoop mounds of batter onto the prepared sheets spaced 2 inches apart using a medium spring-loaded scoop. Bake for 11 minutes until the tops spring back when gently pressed.
- Beat the marshmallow creme and butter for the filling until combined, then mix in powdered sugar, vanilla, and salt. Whip on medium-high for 3 minutes until the mixture is very smooth and fluffy.
- Pair the cooled cakes by size and spread or pipe the filling onto the flat side of one cake. Top with the second cake to form a sandwich and serve immediately.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Whoopie Pies:
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