Chocolate Whoopie Pies w/Marshmallow Filling

Chocolate Cake Whoopie-Pie-with-Marshmallow-Filling

I have been a lover of chocolate whoopie pies {mini chocolate cakes with marshmallow filling} for many years but have never made them.  A few weeks ago I purchased the Cook's Illustrated American Classics publication at Sam's Club and it contained a recipe for whoopie pies.  Last night the urge hit me-I had to BAKE these and while they were not finished until about midnight-I indulged and had some.  Oh my goodness-these were EXCELLENT! My family loved them too.  These were actually BETTER than those I had purchased from bakeries.  I love when a recipe turns out to be more than what I expected!

Whoopie Pies {isn't that a fun name for a food!}


2 cups unbleached all-purpose flour

½ cup Dutch-processed cocoa powder

1 teaspoon baking soda

½ teaspoon table salt

1 cup packed light brown sugar

8 tablespoons {1 stick} unsalted butter, softened but still cool

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk {I used the dry alternative-Saco Cultured Buttermilk Blend}


12 tablespoons {1 ½ sticks} unsalted butter, softened but still cool

1 ¼ cups confectioners' sugar

1 ½ teaspoons vanilla extract

⅛ teaspoon table salt

2 ½ cups marshmallow creme

1.  FOR THE CAKES: Adjust oven racks to upper-and lower-middle positions and heat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.  Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

2.  With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes.  Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.  Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk.  Repeat with half of the remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture.  Using rubber spatula, give batter final stir.

3.  Using ⅓-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.  Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.  Cool completely on baking sheets, at least 1 hour.

4.  FOR THE FILLING: With stand mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.  Beat in vanilla and salt.  Beat in marshmallow creme until incorporated, about 2 minutes.  Refrigerate filling until slightly firm, about 30 minutes. {Bowl can be wrapped and refrigerated for up to 2 days.}

5.  Dollop ⅓ cup filling on center of flat side of 6 cakes.  Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. {Whoopie pies can be refrigerated in airtight container for up to 3 days.}   Serve.

Serves 6

whoopie pie hugs, mb

I have linked this to the wonderful blogs below!



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  2. Lisa@blessedwithgrace says:

    OMG!!!!!! They look so yummy! Thanks.