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
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
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
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Looking for the link to the recipe with espresso…
There wasn’t a link for it in the post! Thanks! These look wonderful!
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.
Thank you Carol! I did see I missed the link for the espresso. But just after the recipe is a summary and link to that one as well as 2 others. I will add the link to the intro now. Thanks for letting me know!
These look so delicious! Will have to try them out for a family birthday in a few weeks. Thanks! Saw your recipe featured in the cottage link party.
Thank you for stopping by and letting me know where you found my whoopie pies! I hope your guests enjoy these as much as we do. Enjoy and have a wonderful week.
Marilyn, can you believe that I have never in my life tried a whoopie pie before?!
These seriously do look so amazing though, and I think my kids (and myself) would devour them all in one day.
Thanks for sharing this yummy recipe with us on the Embracing Home and Family Link-up! We hope you join us again this Friday with more delicious inspiration!!
-Cherelle
Thank you Cherelle. The whoopie pies are a fun handheld cake. Years ago they were similar to the “snowballs”? Soft marshmallow cakes with colored coconut on top? These can be anything. I can;t wait unti Friday and see what everyone brings to the party. Enjoy your week!
Hello, this is one of my favorites for Encouraging Hearts and Home, this week! Stop by and say hello, also this post has been pinned!
Thank you so much for the feature Melynda. As well as the pin. I will be at the party for sure! Have a wonderful week!
Marilyn, thank you for sharing these yummy looking treats at Embracing Home and Family! Thank you also for adding us to your directory! Many blessings to you!
You are welcome Jennifer. Your party had so many entries that I haven’t seen. Thanks again for inviting me!
Who can resist a whoopie pie? My sister used to make them when we were kids.
I love them:)
Have a great week,
Kippi
Wow! I can just see that. My sister and always bickered about the “way things needed to work.” With her being older I always lost the fight. I think since I can win now helps me love to bake! Enjoy your week!
Your whoopie pies look great, Marilyn. I’m featuring them on the Little Cottage Link party tomorrow. I hope you can drop in and see them.
I am glad you like them Kristie. And thank you so much for the feature! You always attract the cream of the crop bloggers. I am honored to be included in them. Stay safe!
Oh these look so tasty!! I love marshmallow cream, but now I think I’ll check Amazon for some fluff! Thanks for sharing this at the What’s for Dinner party. I appreciate all your contributions to our party.
I like the cream and buttercream centers also. But that fluff needed to get used up and it was delicious! Thank you for the visit. Have a great week!
These look amazing! I can’t wait to try them!
Thank you Megan. These chocolate whoopie pies are worth trying. Enjoy!
Love whoopie pies, thanks for sharing your recipe!
You are welcome Suzie. I love these whoopie pies for when the kids friends pop by. Have a safe weekend!
Wowza, these look delicious. We can get the fluff here in the Uk in US specialist shops and some supermarkets. Yum!
That is so cool!! Some of the fluffs, cool whip and such are only in the US. I hope you get to try the recipe Julie! Enjoy your weekend!
Marilyn these look so delicious!!
Thank you so much! My granddaughter loves these whoopie pies. Enjoy your weekend!
I haven’t made whoopie pies in forever; I am not a fan of them but I know my husband LOVES them! I bet Alec would love to whip up a batch. Thanks for sharing with us at Encouraging hearts and Home. Pinne.d
Thank you Joanne for the pin! I can just see Alec stadning at the counter whipping these up. They are right up his alley. Enjoy!
These sound wonderful – love whoopie pies! Thanks for sharing
Thank you Chas!! Have a great day.
It’s been a long time since I’ve eaten a Whoopie Pie. Sounds like my kind of food. – Margy
I used to make Whoopie pies when the kids were little. They reminded me of those lunch cakes from when I was a kid. They are nice when a cake or cupcake just are too messy to travel. Enjoy!
Looks so good Marilyn. My family would surely love them. TFS ahd have a good weekend.
These whoopie pies are a bit creamy. But we don’t mind the mess. Enjoy!
Marilyn,
These look really good!! thanks so much for all your visits!!
Hugs,
Debbie
I am glad you like the whoopie pies Debbie! I love to visit you. Stay safe and healthy!