Classic Chocolate Whoopie Pies Recipe

Introduction

Classic Chocolate Whoopie Pies are soft, cakey sandwich cookies filled with a sweet, fluffy marshmallow filling. Perfectly chocolatey and delightfully tender, these nostalgic treats are sure to satisfy any sweet tooth.

Ingredients

• 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1 teaspoon espresso powder, optional
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 large egg, at room temperature
• 1/2 cup (43g) Dutch-process cocoa
• 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature
• 1 cup (177g) vegetable shortening
• 1 cup (113g) confectioners’ sugar
• 1 1/3 cups (164g) marshmallow spread, store-bought
• 1/4 teaspoon salt dissolved in 1 tablespoon water
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly grease or line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, beat together the butter, brown sugar, espresso powder (if using), baking powder, baking soda, salt, and vanilla until smooth. Add the egg and beat again until fully combined.
3. Step 3: Stir in the Dutch-process cocoa until evenly mixed.
4. Step 4: Add the flour to the batter alternately with the milk, beating until smooth after each addition. Scrape down the sides and bottom of the bowl, then beat briefly to combine any remaining lumps.
5. Step 5: Drop the dough by 1/4-cupfuls onto the prepared baking sheets, spacing them well apart to allow for spreading. A muffin scoop works well for portioning.
6. Step 6: Bake for 15 to 16 minutes, until the cakes feel set and firm to the touch. Remove from the oven and cool on the pans. While still warm, use a spatula to gently separate the cakes from the pans, then let them cool completely.
7. Step 7: To make the filling, beat together the vegetable shortening, confectioners’ sugar, and marshmallow spread until well combined.
8. Step 8: Dissolve the salt in the water, then add it to the filling mixture along with the vanilla. Beat until smooth and fluffy.
9. Step 9: Spread the flat side of half the cakes with the filling. Top each with a remaining cake, flat side pressed into the filling. Wrap each whoopie pie individually in plastic wrap until ready to serve.

Tips & Variations

• For deeper chocolate flavor, omit the espresso powder or replace it with a teaspoon of instant coffee powder.
• To make the filling lighter, substitute half of the shortening with unsalted butter.
• Try adding a pinch of cinnamon or chili powder to the cake batter for a subtle spicy twist.
• Use store-bought marshmallow fluff for convenience, but for a homemade touch, try this recipe.

Storage

Store whoopie pies at room temperature for a few hours before serving. For longer storage, refrigerate covered for up to 3 days. Before eating, bring them to room temperature by letting them sit out for 20 to 30 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze whoopie pies?

Yes, whoopie pies freeze well. Wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Can I make the cake batter ahead of time?

It’s best to bake the cakes fresh for optimal texture. However, you can prepare the batter and refrigerate it overnight. Let it come to room temperature before scooping and baking.

Classic Chocolate Whoopie Pies Recipe

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★★★★★

4.7 from 137 reviews

• Author: Mariam
• Total Time: 36 minutes
• Yield: Approximately 12 whoopie pies (24 cakes) 1x

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Description

Classic Chocolate Whoopie Pies are soft, cakey chocolate cookies sandwiched together with a sweet, fluffy marshmallow and shortening filling. This nostalgic treat features rich cocoa in the cakes and a creamy, vanilla-flavored marshmallow filling for an irresistible dessert perfect for parties, snacks, or any time you crave a delightful chocolate sandwich cookie.

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Ingredients

Scale 1x2x3x

Cakes:

• 8 tablespoons (113g) unsalted butter, at room temperature (at least 65°F)
• 1 cup (213g) light brown sugar or dark brown sugar, packed
• 1 teaspoon espresso powder (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon table salt
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 large egg, at room temperature
• 1/2 cup (43g) Dutch-process cocoa
• 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature

Filling:

• 1 cup (177g) vegetable shortening
• 1 cup (113g) confectioners’ sugar
• 1 1/3 cups (164g) marshmallow spread, store-bought
• 1/4 teaspoon salt dissolved in 1 tablespoon water
• 1 1/2 teaspoons King Arthur Pure Vanilla Extract

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Instructions

1. Preheat Oven: Preheat the oven to 350°F and lightly grease or line two baking sheets with parchment paper to prepare for baking the whoopie cakes.
2. Make Cake Batter: In a large mixing bowl, beat together the butter, brown sugar, espresso powder (if using), baking powder, baking soda, salt, and vanilla extract until smooth and creamy. Add the egg and continue beating until fully incorporated and smooth.
3. Add Cocoa: Stir in the Dutch-process cocoa powder until evenly combined throughout the batter.
4. Incorporate Flour and Milk: Alternately add the all-purpose flour and milk to the batter, starting and ending with the flour, beating well after each addition until the batter is smooth. Scrape down the sides and bottom of the bowl to ensure all ingredients are well combined and the batter is uniform.
5. Portion Cakes: Using a 1/4-cup scoop or measuring cup, drop dollops of the batter onto the prepared baking sheets, spacing them well apart as the cakes will spread while baking.
6. Bake Cakes: Bake in the preheated oven for 15 to 16 minutes, or until the cakes are set and firm to the touch. Remove them from the oven and cool on the pans for a few minutes. While still warm, gently separate them from the pans or parchment using a spatula. Allow them to cool completely on wire racks.
7. Prepare Filling: In a mixing bowl, beat together the vegetable shortening, confectioners’ sugar, and marshmallow spread until well combined and fluffy.
8. Add Flavors and Salt: Dissolve the 1/4 teaspoon salt in 1 tablespoon water, then add this mixture along with the vanilla extract to the marshmallow filling. Beat until the filling is smooth and well incorporated.
9. Assemble Whoopie Pies: Spread a generous amount of filling onto the flat side of half the cooled cakes. Top each with a remaining cake, flat side down, gently pressing together to form sandwich cookies.
10. Store and Serve: Wrap each whoopie pie individually in plastic wrap and store at room temperature for several hours or refrigerate covered for up to 3 days. Before serving, bring pies to room temperature for 20-30 minutes for the best taste and texture.

Notes

• Espresso powder is optional but enhances the chocolate flavor.
• Use Dutch-process cocoa for a richer and smoother chocolate taste.
• Marshmallow spread can be substituted with homemade marshmallow fluff for freshness.
• Whoopie pies are best served at room temperature after resting out of the fridge for 20-30 minutes.
• Ensure all refrigerated ingredients are brought to room temperature before mixing for better texture.
• Store leftovers in an airtight container or wrapped in plastic wrap for up to 3 days in the refrigerator.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: chocolate whoopie pies, classic whoopie pies, marshmallow filling, chocolate sandwich cookies, homemade whoopie pies