Classic Chocolate Whoopie Pies

Classic Chocolate Whoopie Pies

Whoopie Pies have been popular in the United States for decades. And there are different opinions on which states made them popular.

The whoopie pie is an American baked product that may be considered either a cookie, pie, sandwich, or cake.

This Classic Chocolate Whoopie Pie recipe is just one of different styles you will find on the East coast.

“You have two saucer shaped rounds of chocolate cake sandwiched around a marshmallow cream filling. That is the classic whoopie pie.

Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason. It’s a delicious throwback to the days before everyone started counting calories or fat grams. Consider these an occasional decadent treat.” King Arthur Flour

I couldn’t have said it better.

I have a few different options of whoopie pies on the blog. But trust me, there are many more if you search for them.

I love the fact that whoopie pies are an easy to eat treat. You can hold them in your hand and have no muss or dishes to clean up.

They are a grab and go food. The adults love them as much as the kids.

These are the INGREDIENTS you will need:

Cakes:

• 8 Tbs (113g) butter, at room temperature, at least 65°F
• 1 Cup (213g) brown sugar, packed
• 1 Tsp baking powder
• 1/2 Tsp baking powder
• 3/4 Tsp Salt
• 1 Tsp vanilla extract
• 1 Large Egg, room temperature
• 1/2 Cup (43g) Dutch process cocoa
• 2 1/3 Cup (283g) unbleached All-Purpose Flour
• 1 Cup (227g) milk, at room temperature

Filling:

• 1 Cup (177g) vegetable shortening
• 1 Cup (113g) confectioners’ sugar or glazing sugar
• 1 1/3 Cups (167g) Marshmallow Fluff or 1 1/3 cups (113g) marshmallow creme
• 1/4 Tsp salt dissolved in 1 tablespoon water
• 1 1/2 Tsp teaspoons vanilla extract

These are the INSTRUCTIONS For preparations:

• Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Cakes:

• In a large mixing bowl, beat together the butter, sugar, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.
• Add the cocoa, stirring to combine.
• Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
• Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A muffin scoop works well here.
• Bake the cakes for 15 to 16 minutes, until they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
• Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

Filling:

• Beat together the shortening, sugar, and marshmallow until well combined.
• Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.
• Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.

NOTES

Optional:

To make 16 smaller whoopie pies about 2 1/2 ounces each.Drop the dough onto the baking sheets in 30g balls 4or about 1 1/4″.Bake for 11 to 12 minutes, until set.Finish as directed in the recipe.

Classic Chocolate Whoopie Pies can easily become a treat in any lunch box.

In my home these delicious cookies almost never get to completely cool.

They are as popular as homemade warm cookies made for the holidays and special family time.

The chocolate cake that surrounds the fluffy filling is similar to a cupcake that is inside out.

The filling can be made with almost anything.

Confectioner sugar, buttercream, and jams make great fillings.

This recipe uses a marshmallow cream and confectioner sugar filling.

Marshmallow Fluff is a New England ingredient available in certain other parts of the country. Marshmallow creme, more widely available, is a thinner consistency than Fluff. If you make your filling with marshmallow creme, you may need to add a bit more sugar to stiffen it up sufficiently.

Espresso can be added to the cake for a unique flavor. I have a better one on the blog. Look for Chocolate Chip Cookie Whoopie Pie Espresso Cream Filling at this link.

If you enjoy chocolate and a sweet filling then this recipe is for you!

I hope you and your loved ones enjoy this recipe as much as we do!

Classic Chocolate Whoopie Pies

Chocolate Whoopie Pies are two saucer shaped rounds of chocolate cake sandwiched around a marshmallow cream filling. That is the classic whoopie pie.

5 from 5 votes

Print Pin Rate

Course: Snack

Cuisine: American

Keyword: chocolate, cookie, whoopie pie

Method: Bake

Skill Level: Basic

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Adjust Servings: 16 Small pies

Calories: 390kcal

Author: Marilyn

Ingredients

Cakes:

• 8 Tbs (113g) butter, at room temperature, at least 65°F
• 1 Cup (213g) brown sugar, packed
• 1 Tsp baking powder
• 1/2 Tsp baking powder
• 3/4 Tsp Salt
• 1 Tsp vanilla extract
• 1 Large Egg, room temperature
• 1/2 Cup (43g) Dutch process cocoa
• 2 1/3 Cup (283g) unbleached All-Purpose Flour
• 1 Cup (227g) milk, at room temperature

Filling:

• 1 Cup (177g) vegetable shortening
• 1 Cup (113g) confectioners' sugar or glazing sugar
• 1 1/3 Cups (167g) Marshmallow Fluff or 1 1/3 cups (113g) marshmallow creme
• 1/4 Tsp salt dissolved in 1 tablespoon water
• 1 1/2 Tsp teaspoons vanilla extract

Instructions

• Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Cakes:

• In a large mixing bowl, beat together the butter, sugar, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.
• Add the cocoa, stirring to combine.
• Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
• Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.
• Bake the cakes for 15 to 16 minutes, until they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
• Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

Filling:

• Beat together the shortening, sugar, and marshmallow until well combined.
• Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.
• Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.

Notes

Optional:
To make 16 smaller whoopie pies about 2 1/2 ounces each.

Drop the dough onto the baking sheets in 30g balls 4or about 1 1/4″.

Bake for 11 to 12 minutes, until set.

Finish as directed in the recipe.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 104G | Calories: 390kcal (20%) | Carbohydrates: 49g (16%) | Protein: 7g (14%) | Fat: 21g (32%) | Saturated Fat: 9g (45%) | Trans Fat: 1.5g | Cholesterol: 30mg (10%) | Sodium: 260mg (11%) | Fiber: 4g (16%) | Sugar: 27g (30%)

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Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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