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Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling

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Make soft, cake-like chocolate whoopie pies from scratch with a light, fluffy marshmallow cream filling. This recipe delivers nostalgic New England Whoopie Pies that are easy to bake.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 1/2 cup marshmallow fluff (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 3 cups powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk the cocoa powder into the buttermilk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 rounds.
  7. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the filling: Beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the marshmallow fluff and vanilla extract until the filling is light and fluffy.
  9. To assemble, match two cooled chocolate cakes of similar size. Spread a generous amount of filling on the flat side of one cake and top with the flat side of the second cake to create a sandwich cookie.
  10. Repeat with the remaining cakes and filling.

Notes

  • For the softest cake-like cookies, do not tap the baking sheets on the counter after dropping the batter.
  • If you prefer a more stable filling, substitute the marshmallow fluff with a traditional American buttercream recipe using shortening instead of some of the butter.
  • These homemade whoopie pies freeze well; store assembled pies in an airtight container for up to one month.

Nutrition

Find it online: https://juliameal.com/whoopie-pies-classic-chocolate-marshmallow-filling/