Chocolate Whoopie Pies – Rich chocolate cake sandwiches filled with a fluffy marshmallow buttercream filling! Easy and delicious!

Chocolate Whoopie Pies

Chocolate whoopie pies are the perfect nostalgic treat!  They may look like a cookie sandwich but the cookies are basically rich chocolate cake.  The filling is a delicious marshmallow buttercream and surprisingly, these are so easy to make! These were such a fun chocolate dessert and disappeared within minutes of me making them! My army of taste-testers all gave these whoopie pies two thumbs up!

Common Questions About Making Whoopie Pies

What is a whoopie pie?

Whoopie pies are a baked treat made by making chocolate cake batter and scooping it on a sheet pan to bake like cookies.  You then fill the whoopie pies with a marshmallow buttercream filling.

What other types of whoopie pies can I make?

There are some really great other whoopie pie flavors to try like –

• Pumpkin Whoopie Pies
• Red Velvet Whoopie Pies
• Peppermint Whoopie Pies

How many whoopie pies does this recipe make?

This recipe makes 10 whoopie pies.

What is the difference between moon pies and whoopie pies?

Moon pies are typically made with more cookie-like outsides while whoopie pies are more cake-like.

Ingredient Notes

• Butter is the base of our cakes (and filling) – it makes a light and fluffy cake.  Just make sure it’s fully softened so the sugar can fully incorporate.
• I used granulated sugar to sweeten the cakes but brown sugar would work too.
• Make sure to measure your flour using the spoon and level technique – adding too much flour can result in dense cakes.
• I used a dark cocoa powder, but feel free to use whatever you have on hand – natural or Dutch process.
• Baking soda helps the cakes rise and keeps them soft and light.
• Buttermilk activates the baking soda and keeps the cakes extra moist.
• The vanilla enhances the flavor and sweetness of the chocolate.
• Eggs bind the cakes together so they don’t fall apart.
• Powdered sugar helps thicken and sweeten the filling.
• Marshmallow fluff adds the sticky, marshmallow flavor and texture we all love.

Looking for more chocolate recipes? Check these out!

• Mini Minississippi Mud Pies
• Chocolate Bundt Cake
• Chocolate Waffles
• Chocolate Ice Cream

Yield: 10 Servings

Chocolate Whoopie Pies

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Chocolate Whoopie Pies - Rich chocolate cake sandwiches filled with a fluffy marshmallow buttercream filling! Easy and delicious!

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the Chocolate Cakes

• 10 tablespoons butter (softened)
• 1 1/4 cups granulated sugar
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

For the Filling

• 8 tablespoons butter (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (7 ounce) container marshmallow fluff

Instructions

For the Chocolate Cakes

1. Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
2. Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy - about 2 minutes.
3. In another bowl, whisk together the flour, cocoa powder, and baking soda.
4. In a third bowl, whisk together the buttermilk, egg, and vanilla.
5. With the mixer on low speed, alternate adding the dry ingredients and wet ingredients in batches. Make sure that it is mixed evenly.
6. Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
7. Scoop the batter into small piles on the parchment lined baking sheet making sure to place them at least two inches apart. I used a 2 tablespoon cookie scoop to ensure they're all the same size.
8. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool on the baking sheet and while you make the filling.

For the Filling

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, and vanilla together on low speed until combined.
2. Once all of the powdered sugar has been incorporated, turn the mixer to medium speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
3. Next, add the marshmallow fluff and fold it gently into the butter mixture.
4. Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

Assembly

1. Once the cakes have completely cooled, place them in similar sized pairs. Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
2. Repeat with the remaining whoopie pies and enjoy. Store any leftovers in an airtight container in the fridge for up to two days.

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