Maine Whoopie Pies
Discover the charm of classic New England with these decadent Maine Whoopie Pies, the ultimate handheld dessert bursting with nostalgia. Soft, pillowy chocolate cakes sandwich a luscious, fluffy marshmallow filling, creating the perfect balance of rich cocoa flavor and creamy sweetness. Made with pantry staples like all-purpose flour, unsweetened cocoa, and vanilla extract, these iconic treats are surprisingly simple to prepare. The batter, enhanced with whole milk and a touch of hot water for irresistible moistness, bakes up into tender, domed cakes in just 12 minutes. Paired with the airy marshmallow cream filling, crafted with softened butter and powdered sugar, every bite of these whoopie pies is pure bliss. Perfect for parties, lunchboxes, or just indulging your sweet tooth, these homemade Maine Whoopie Pies will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 2 large Eggs, room temperature
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cup Hot water
- 2 cups Marshmallow fluff
- 1 cup Unsalted butter, softened (for filling)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually beat the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Slowly add the hot water into the batter and mix until smooth. The batter will be thick but pourable.
Using a large cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly touched. Allow to cool completely on a wire rack.
While the cakes are cooling, prepare the filling. In a medium mixing bowl, beat the softened butter until smooth and creamy.
Add the marshmallow fluff, powdered sugar, and vanilla extract to the bowl. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
To assemble the whoopie pies, spread a generous amount of filling on the flat side of one cooled chocolate cake. Top with another cake, flat side down, to form a sandwich.
Repeat with the remaining cakes and filling. Store the whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
9885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.1 g | 566% | |
| Saturated Fat | 272.2 g | 1361% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1442 mg | 481% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 1518.5 g | 552% | |
| Dietary Fiber | 97.1 g | 347% | |
| Total Sugars | 940.7 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 817 mg | 63% | |
| Iron | 59.7 mg | 332% | |
| Potassium | 4697 mg | 100% | |
*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.
