Wicked Whoopie Pies
Indulge your sweet tooth with these irresistible Wicked Whoopie Pies, a classic dessert upgraded with a rich cocoa-infused twist. Perfectly soft, cake-like chocolate rounds sandwich a luscious marshmallow creme filling, delivering the ultimate balance of decadence and nostalgia in every bite. Featuring pantry staples like buttermilk for added tang and vegetable shortening for a cloud-like filling, this recipe is as achievable as it is indulgent. Prepped in just 30 minutes and baked to perfection in under 10, these handheld delights are ideal for parties, after-school treats, or whenever cravings strike. Whether you’re hosting a crowd or savoring one solo, Wicked Whoopie Pies are destined to become your new favorite dessert obsession.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.0 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cups buttermilk
- 0.75 cups vegetable shortening
- 2 cups confectioners' sugar
- 2 cups marshmallow creme
- 2 tablespoons milk
- 1 teaspoons pure vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). 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, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
Drop spoonfuls of batter (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Use a small cookie scoop if available to ensure uniform size.
Bake in the preheated oven for 8-10 minutes, or until the tops spring back when lightly pressed. Remove from the oven and allow the cakes to cool completely on a wire rack.
While the cakes are cooling, prepare the filling. In a medium bowl, cream the vegetable shortening and confectioners' sugar together with an electric mixer on medium speed until fluffy.
Add marshmallow creme, milk, and vanilla extract to the bowl. Beat on high speed until the mixture is smooth and fluffy, about 2-3 minutes.
To assemble the whoopie pies, spread or pipe about 2 tablespoons of marshmallow filling onto the flat side of one cooled cake. Top with another cake, flat side down, to create a sandwich.
Repeat with the remaining cakes and filling until all the whoopie pies are assembled.
Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 74.0 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 257 mg | 5% | |
*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.
