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Classic Homemade Whoopie Pie Recipe: Soft, Chewy, and Delicious

Classic Homemade Whoopie Pie Recipe

Soft chocolate cake cookies are sandwiched around a fluffy marshmallow-buttercream filling for a classic homemade dessert. This recipe yields about 12 to 14 filled whoopie pies.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cakes
  • 1 3/4 cups (210 g) All-purpose flour
  • 2/3 cup (57 g) Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 large Large egg, room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup (240 ml) Buttermilk
Marshmallow Filling
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (95 g) Vegetable shortening
  • 1 1/2 cups (170 g) Confectioners’ sugar
  • 1 jar, about 7 oz (198 g) Marshmallow creme or marshmallow fluff
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2 to 3 minutes, until light and fluffy. Beat in the room-temperature egg and vanilla extract.
  4. Add the dry mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter is combined.
  5. Drop rounded tablespoons of batter onto the prepared sheets, leaving about 2 inches between portions. A 1 1/2-tablespoon cookie scoop makes evenly sized cakes.
  6. Bake for 10 to 12 minutes, until the tops spring back lightly when touched and no wet batter remains in the centers. Do not overbake.
  7. Cool the cakes on the baking sheets for about 5 minutes, then transfer them to a rack and cool completely.
  8. Beat the butter and shortening until smooth. Add the confectioners’ sugar, marshmallow creme, vanilla, and salt, then beat until fluffy, scraping the bowl as needed.
  9. Spread or pipe filling onto the flat side of half the cooled cakes. Top with the remaining cakes and press gently to form sandwiches.
  10. Let the filled whoopie pies rest for several hours before serving so the filling can soften the cakes slightly.

Notes

Use a cookie scoop for matching cakes and cool them completely before filling. Store filled pies in an airtight container at room temperature for up to 2 days for the softest texture; refrigeration is possible but may firm the cakes.