Chocolate Whoopie Pies
Indulge in the ultimate combination of rich chocolate and creamy marshmallow filling with these decadent Chocolate Whoopie Pies! Featuring fluffy, cake-like chocolate rounds made with a blend of cocoa powder and buttermilk, these handheld treats are sandwiched together with a dreamy marshmallow creme filling for the perfect bite of sweetness. With a quick bake time of just 12 minutes and an easy-to-make filling using powdered sugar and shortening, this classic dessert is ideal for celebrations, lunchbox surprises, or anytime snacks. Whether served fresh or stored for later, these homemade whoopie pies are sure to impress with their nostalgic charm and irresistible flavor. Perfect for chocolate lovers, this recipe is a must-try for anyone craving a fun and indulgent dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cup granulated sugar
- 0.5 cups packed light brown sugar
- 1 unit large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 0.5 cups vegetable shortening
- 1.5 cups powdered sugar
- 1.5 cups marshmallow creme
- 1 tablespoon milk
Instructions
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Using a tablespoon or a small cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the tops of the cookies spring back when lightly pressed. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the filling, beat the shortening in a large bowl on medium speed until smooth and fluffy, about 2 minutes.
Gradually add the powdered sugar, marshmallow creme, vanilla extract, and milk to the shortening, beating until the mixture is smooth and creamy.
To assemble the whoopie pies, pair the cooled chocolate cakes by matching them for size. Spread or pipe the filling onto the flat side of one cake, then top with another cake, flat side down, to form a sandwich.
Repeat with the remaining cakes and filling. Serve immediately or store the whoopie pies in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 1087.1 g | 395% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 733.0 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 663 mg | 51% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 3547 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
