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Classic Chocolate Whoopie Pies with Marshmallow Filling

Two rich chocolate whoopie pies, one cut in half showing the thick white cream filling.
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Make soft, cakey chocolate whoopie pies with a sweet, fluffy marshmallow cream filling. This recipe delivers the best whoopie pie experience from scratch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 cup powdered sugar, sifted
  • 1/2 cup vegetable shortening, softened
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon of vanilla extract.
  4. In a separate small bowl, whisk together the buttermilk and cocoa powder until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 cookies.
  7. Bake for 10 to 12 minutes, or until the edges are set. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the filling: In a large bowl, beat the shortening until smooth. Gradually add the powdered sugar, beating until combined.
  9. Add the corn syrup and 1 teaspoon of vanilla extract. Beat on high speed until the filling is light and fluffy, about 3 to 5 minutes.
  10. To assemble, spread or pipe a generous amount of marshmallow cream filling onto the flat side of one chocolate cake. Top with a second cake to form a sandwich.
  11. Repeat with the remaining cakes and filling to create your homemade whoopie pies.

Notes

  • For the softest cakes, do not overbake. They should spring back lightly when touched.
  • You can substitute marshmallow fluff for the homemade filling for an easy whoopie pies version.
  • Chill the assembled whoopie pies for 30 minutes before serving for easier handling.

Nutrition

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