Whoopie Pies are a delightful treat that combines soft chocolate cakes with a fluffy marshmallow filling. Perfect for any occasion, these little sandwiches are sure to bring a smile to your face!
Tips for Perfect Whoopie Pies
Make sure your butter and eggs are at room temperature; this helps achieve that fluffy texture. Trust me, it makes a difference!
Favorite Parts
The best part? The moment you bite into that soft cake and creamy filling. It’s pure bliss!
Ingredients
- For the Chocolate Whoopie Pies:
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- For the Marshmallow Filling:
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Instructions
- For the Whoopie Pies:
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Step 1- Preheat the oven: Preheat oven to 375°F. Line large baking sheets with parchment paper.
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Step 2- Sift dry ingredients: Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
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Step 3- Mix butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.
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Step 4- Combine wet and dry ingredients: Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.
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Step 5- Bake: Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
- For the filling:
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Step 6- Mix filling ingredients: In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.
- To assemble:
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Step 7- Assemble Whoopie Pies: Use a medium 1 ½-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies.
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Step 8- Chill before transporting: If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days.
Nutrition
- Calories: 250, Fat: 12g, Carbs: 35g, Protein: 3g
Cooking techniques
Mixing, baking, and chilling are key techniques for creating the perfect Whoopie Pies. Ensure to mix the batter just until combined to keep the texture light.
Variations or substitutions
Feel free to substitute the marshmallow filling with cream cheese frosting for a tangy twist! You could also add chocolate chips to the batter for extra chocolatey goodness.
Storage tips
Store Whoopie Pies in an airtight container at room temperature for up to a day, or refrigerate for up to 4 days. They’re best enjoyed fresh!
Notes
These Whoopie Pies are perfect for sharing, but I won't judge if you keep them all to yourself!
