Whoopie Pies (Chocolate Cakes with Marshmallow Creme Filling)

My husband was born and raised in Maine, and whoopie pies are one of New England’s prominent treats. If you don’t know what a whoopie pie is, it’s two small chocolate cakes with a creme, marshmallow or icing filling. The classic flavor is with chocolate but I’ve seen them in other flavors too, like red velvet, peanut butter and pumpkin. Yum!

Mine and my husband’s 37th anniversary was this week and I decided to make him one of his favorite sweets, these chocolate whoopie pies. He was very appreciative and has been greatly enjoying them for the last few days.

They’re a little bit more labor intensive than the desserts I usually make, but they are so worth it!

Here’s how to make these little gems:

There are two components, the chocolate cakes and the filling, but they are very easy to make!

Whoopie Pie Recipe

My hubby is from Maine, and it's my understanding that these chocolatey goodness cakes with a frosting/cream/marshmallow filling are the favorite treat there!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 29 minutes minutes

Serving Size 15

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Ingredients

Whoopie Pie Chocolate Cakes

• ⅔ cup cocoa powder
• 1 ⅔ cup flour
• 8 tbsp butter I like salted butter, if you use unsalted increase salt to 1/2 tsp.
• 1 ½ tsp baking soda
• ¼ tsp salt
• 1 cup brown sugar
• 1 egg
• 1 ½ tsp vanilla
• 1 ¼ cup buttermilk make your own with 1 Tbsp lemon juice or vinegar added to your 1 1/4 cups regular milk

Marshmallow Filling

• 1 13 ounce container of marshmallow creme
• 1 stick + 7 tbsp softened butter or 15 tbsp in total
• 1 ⅛ cup powdered sugar
• 1 ½ tbsp vanilla
• ¼ tsp salt

Instructions

Chocolate Cakes

• Line 3 baking sheets with parchment paper, and preheat oven to 375℉
• Beat together butter and brown sugar with mixer till fluffy – a couple of minutes.
• Add vanilla and egg and beat a couple more minutes till completely combined.
• Stir dry ingredients together in one bowl (cocoa, flour, baking soda and salt).
• Slowly add dry ingredients to the butter and sugar mixture, alternating with the buttermilk and beat till combined.
• Either using a large spoon, or piping with a ziploc bag with tip, or an icecream scoop evenly create 30 even sized circles of batter, spaced an inch and a half between each on your parchment paper covered baking sheets.
• Bake for 10 to 11 minutes or till the cakes lightly spring back. Let cool thoroughly.

Marshmallow Filling

• In mixer beat together on low the marshmallow cream and the butter till fluffy.
• Add in the powdered sugar, vanilla and salt and beat for a couple of minutes more till silky looking. Cool in refrigerator while waiting for the cakes to cool.

Putting the pies together:

• Turn 15 chocolate cakes over one at a time to add the filling, and either using a spoon or a piping bag put two tbsp of the filling mixture on each one and top with another chocolate cake to make the whoopie pie.
Don't try to spoon it all around the cake. It works much easier putting each top over filling to create a sandwich and gently pressing the filling will spread nicely without tearing up your cakes.
I keep mine covered with plastic wrap or in a sealed container, and in the refrigerator so they'll last longer.

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Whether you’re stacking them up for a bake sale, a holiday cookie tray, or just because chocolate-and-marshmallow is one of life’s great combos, these whoopie pies are guaranteed to disappear fast.

Give the recipe a try, and let me know in the comments how yours turned out — happy baking!