These whoopie pies are soft chocolate cakes with a sweet marshmallow filling.
introduction
This recipe makes soft, small chocolate cakes sandwiched with marshmallow filling. They are easy and fun to bake. If you like big, simple flavors, try my garlic parmesan chicken meatloaves recipe for another easy dish idea.
why make this recipe
You can make these whoopie pies fast. The cakes bake in about 10 minutes. Kids and guests like the sweet filling. The recipe uses common ingredients you likely have at home.
how to make Best Whoopie Pies ever!
Make the batter, drop rounds on a tray, bake, cool, and fill. Mix dry ingredients in one bowl. Cream butter and sugar in another. Add egg and vanilla. Add the dry mix and buttermilk a little at a time. Drop tablespoonfuls on a sheet and bake. Mix powdered sugar with marshmallow fluff to make the filling. Spread the filling on one cake and press another on top.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1/2 cup marshmallow fluff
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Beat in the egg and vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Drop tablespoonfuls of the batter onto a baking sheet.
- Bake for 10-12 minutes. Let cool.
- In a separate bowl, mix the powdered sugar and marshmallow fluff to make the filling.
- Spread filling on one pie and top with another pie. Enjoy!
how to serve Best Whoopie Pies ever!
Serve them at room temperature. Place them on a small plate or tray. They go well with milk, coffee, or tea.
how to store Best Whoopie Pies ever!
Store in an airtight container at room temperature for 2 days. For longer storage, place in the fridge up to 5 days. You can also freeze them in one layer wrapped in plastic for up to 1 month. Thaw in the fridge before serving.
tips to make Best Whoopie Pies ever!
- Use room temperature butter and egg for a smooth batter.
- Do not overmix after you add the flour.
- Space the drops well on the baking sheet so cakes do not touch.
- Let the cakes cool fully before adding the filling to avoid melting.
variation (if any)
- Add a pinch of espresso powder to the batter for deeper chocolate flavor.
- Swap marshmallow fluff for cream cheese frosting for a tangy fill.
- Make mini whoopie pies by using a smaller spoonful of batter.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and let sit 5 minutes to make a buttermilk substitute.
Q: Can I bake larger rounds?
A: Yes. Bake longer if you make larger rounds. Check with a toothpick until it comes out clean.
Q: How do I make them ahead?
A: You can bake the cakes a day ahead and store them in an airtight container. Fill them the next day before serving.
Best Whoopie Pies Ever
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft chocolate cakes filled with a sweet marshmallow filling, perfect for kids and guests.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1/2 cup marshmallow fluff
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Beat in the egg and vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Drop tablespoonfuls of the batter onto a baking sheet.
- Bake for 10-12 minutes. Let cool.
- In a separate bowl, mix the powdered sugar and marshmallow fluff to make the filling.
- Spread filling on one pie and top with another pie. Enjoy!
Notes
Use room temperature butter and egg for a smooth batter. Do not overmix after adding flour.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Best Whoopie Pies Ever
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft chocolate cakes filled with a sweet marshmallow filling, perfect for kids and guests.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup powdered sugar
- 1/2 cup marshmallow fluff
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Beat in the egg and vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Drop tablespoonfuls of the batter onto a baking sheet.
- Bake for 10-12 minutes. Let cool.
- In a separate bowl, mix the powdered sugar and marshmallow fluff to make the filling.
- Spread filling on one pie and top with another pie. Enjoy!
Notes
Use room temperature butter and egg for a smooth batter. Do not overmix after adding flour. Space the drops well on the baking sheet. Let the cakes cool fully before adding the filling to avoid melting.
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
