Description
Classic homemade Whoopie Pies featuring soft, fluffy chocolate cake rounds sandwiched with a creamy marshmallow filling. These delightful treats are perfect for sharing and offer a fudgy, melt-in-your-mouth texture when served chilled.
Ingredients
For the Cake:
- 1 2/3 cups (212 grams) all-purpose flour
- 2/3 cup (57 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) lightly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (296 grams) buttermilk, at room temperature
For the Filling:
- 297 grams marshmallow creme fluff (a little less than 1 13-ounce container)
- 15 tablespoons (212 grams) unsalted butter, at cool room temperature
- 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Dry Ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt into a medium bowl to evenly combine and aerate.
- Mix Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and dark brown sugar on low speed until combined. Increase speed to medium-high and beat for 3 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture. Beat on medium-high speed for another 3 minutes until well combined and smooth.
- Combine Batter: Add half of the sifted flour mixture to the batter followed by half of the buttermilk. Beat on low speed until just combined, scraping the sides and bottom of the bowl as needed. Repeat by adding the remaining buttermilk and flour, mixing until the batter is fluffy and slightly sticky, resembling thick cake batter.
- Shape and Bake Cakes: Using a medium 1 ½-tablespoon spring-loaded scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11 minutes or until the cakes spring back slightly when pressed and appear dry on top. Allow them to cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Filling: In a clean electric mixer bowl, beat the marshmallow creme and unsalted butter on low speed until combined. Scrape down the bowl, then add powdered sugar, vanilla extract, and fine sea salt. Mix on low until incorporated, then increase to medium-high speed and beat until the filling is very smooth and fluffy, about 3 minutes.
- Assemble Whoopie Pies: Using the same medium scoop, dollop marshmallow filling onto the flat side of half of the cooled cake rounds. Gently top with the remaining cake rounds to form sandwiches.
- Chill and Store: For firmer, less fragile pies ideal for transporting, chill the assembled whoopie pies in the refrigerator for at least one hour. Serve chilled for a fudgier texture. Store leftover pies at room temperature in an airtight container for up to one day, or refrigerate for up to four days.
Notes
- Ensure all ingredients like butter, egg, and buttermilk are at room temperature for the best texture in the cake.
- Use Dutch-process cocoa powder for a rich chocolate flavor and darker color.
- Spacing the batter mounds 2 inches apart prevents the cakes from spreading and sticking together.
- The marshmallow filling can be adjusted in sweetness by modifying powdered sugar quantity to taste.
- Chilling whoopie pies firms the filling and helps maintain their shape during transport.
- Use a spring-loaded scoop for evenly sized cakes and filling portions, ensuring uniform baking and assembly.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
