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Classic Chocolate Whoopie Pies with Homemade Marshmallow Cream Filling

whoopie pies - Tasty
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Create these classic chocolate whoopie pies, a nostalgic treat featuring soft, cakey chocolate rounds and a fluffy, sweet marshmallow cream filling. This recipe delivers the perfect homemade sandwich cookie experience.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water or hot brewed coffee
  • For the Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup marshmallow fluff or marshmallow creme

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake rounds.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully mix in the hot water or hot coffee until the batter is smooth. The batter will be thin.
  5. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You will need to work in batches.
  6. Bake for 10 to 12 minutes, or until the edges are set and a toothpick inserted into the center comes out clean. Do not overbake; you want them soft.
  7. Let the cake rounds cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the filling: Beat the softened butter in a large bowl with an electric mixer until creamy.
  9. Gradually add the sifted powdered sugar, beating until smooth. Add the vanilla extract and salt.
  10. Beat in the marshmallow fluff until the filling is light and fluffy.
  11. To assemble the whoopie pies, match up similarly sized cake rounds. Spread a generous amount of marshmallow cream filling onto the flat side of one round and top with another round, pressing gently to sandwich the filling.
  12. Repeat with the remaining rounds and filling. Serve immediately or store in an airtight container.

Notes

  • For the softest cakey cookies, do not overmix the batter once the wet ingredients are added.
  • Using hot coffee instead of hot water deepens the chocolate flavor without making the whoopie pies taste like coffee.
  • If you prefer a tangier filling, substitute half of the marshmallow fluff with cream cheese frosting base ingredients (cream cheese and powdered sugar).

Nutrition

Find it online: https://www.unfoldrecipes.com/whoopie-pies-classic-chocolate-marshmallow-filling/