Are Whoopie Pies a cake or a cookie? They are definitely not a pie! Try the super easy classic recipe for a childhood favorite.
This is an easy recipe you can bring to a party that everyone will love!
This is a classic Chocolate Classic Whoopie Pie. The cocoa cakes are moist and sandwiched together with a creamy marshmallow fluff filling. Quick and easy dessert recipe that everyone will love. Perfect substitute for Cupcakes at a Party
- 1 2/3 Cup all-purpose flour
- 2/3 cup Dutch Process cocoa Powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick room temperature unsalted butter
- 1 cup dark brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 1/4 cup room temperature buttermilk
- 13 ounces Marshmallow Fluff 1 container
- 2 sticks room temperature unsalted butter
- 1 1/8 cup sifted powdered sugar
- 2 tbs vanilla extract
- 1/2 tsp sea salt
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Preheat oven to 375°F. Line large baking sheets with parchment paper.
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Sift if you want or just combine the flour, cocoa powder, baking soda, and salt into a medium bowl.
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Beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Be patient and beat this whole time. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes.
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Add half of the flour mixture then half of the buttermilk to the batter mixture and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.
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Use a medium scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
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Beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.
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Use a medium scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with a 2nd whoopie pie on top.
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Chill the whoopie pies in the fridge for at least an hour to set to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days.
