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Stack of homemade whoopie pies with fluffy white filling on white dessert plate

Classic Chocolate Whoopie Pies

5 from 1 vote
Aliana Recipes
Soft, cake-like chocolate cookies sandwiched around a fluffy, sweet marshmallow filling. These Whoopie pies are a nostalgic Amish tradition that brings a comforting, homemade touch to any dessert table.
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Prep Time 25 minutes
Cook Time 11 minutes
Total Time 45 minutes
Servings:12 pie
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ⅔ cups all-purpose flour Provides structure
  • ⅔ cup Dutch-process cocoa powder For deep chocolate flavor
  • 1 ½ teaspoon baking soda Helps the cakes rise
  • ½ teaspoon fine sea salt Balances sweetness
  • 1 stick unsalted butter, cool room temperature For the cake batter
  • 1 cup dark brown sugar, lightly packed Adds moisture and depth
  • 1 large egg, room temperature Binds ingredients
  • 1 teaspoon vanilla extract Flavor enhancer
  • 1 ¼ cups buttermilk, room temperature Creates tender crumb
  • 10.5 oz marshmallow creme fluff Key for authentic filling
  • 15 tablespoon unsalted butter, cool room temperature For the filling
  • 1 ¼ cups powdered sugar, sifted Sweetens and stabilizes filling
  • 1 ½ tablespoon vanilla extract For the filling

Equipment

  • 1 Electric mixer Stand or hand mixer
  • 2 Baking sheets Large size
  • 1 Parchment paper For lining pans
  • 1 Spring-loaded Scoop 1.5 tablespoon size
  • 1 Wire rack For cooling cakes

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Serving: 85g (1 pie)Calories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 290mgPotassium: 140mgFiber: 1.5gSugar: 38gVitamin A: 500IUCalcium: 40mgIron: 1.5mg

Notes

Use a spring-loaded scoop to ensure all cakes are the same size for easy pairing. If the filling feels too soft, chill it for 10 minutes before assembling the sandwiches.