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Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling

Two delicious chocolate whoopie pies stacked on a white plate, featuring thick white filling and a chocolate drizzle.
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Make nostalgic, bakery-style chocolate whoopie pies at home. These sandwich cookies feature soft, cake-like chocolate rounds filled with a sweet, fluffy marshmallow cream.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup shortening
  • 1/4 cup milk
  • 1/4 teaspoon salt

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 egg and vanilla extract.
  4. In a separate small bowl, whisk together the buttermilk and cocoa powder 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 the edges are set. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the filling, beat the softened butter and shortening together until creamy. Gradually add the sifted powdered sugar, beating well after each addition.
  9. Mix in the vanilla extract, salt, and milk until the filling is smooth and fluffy. Add more milk, one teaspoon at a time, if the filling is too stiff.
  10. Once the chocolate cakes are completely cool, match up similar-sized rounds. Spread a generous amount of filling onto the flat side of one cake and top with another cake to form a sandwich cookie.
  11. Serve immediately or store in an airtight container.

Notes

  • For the softest cakes, ensure your buttermilk is at room temperature before mixing.
  • If you prefer a stiffer filling, reduce the milk by one tablespoon.
  • These homemade whoopie pies freeze well. Assemble them completely, then freeze on a tray before transferring to a freezer bag for up to three months.

Nutrition

Find it online: https://carlacooking.com/classic-chocolate-whoopie-pies-recipe/