Classic Whoopie Pies with Marshmallow Cream Filling

Experience the timeless delight of these Classic Whoopie Pies: two wonderfully moist, rich chocolate cake rounds embracing a truly magical filling crafted from luscious marshmallow cream, creamy butter, and delicate powdered sugar.

In a world overflowing with desserts, these Chocolate Whoopie Pies stand apart with their irresistible charm and unforgettable flavor. Featuring a cloud-like marshmallow fluff filling generously sandwiched between two tender, mini cake-like cookies, this recipe offers a unique textural and taste experience that other treats simply can’t match. Prepare to transport your taste buds straight to the heart of the Northeast with these iconic, beloved Maine Whoopie Pies, a true American classic that promises pure bliss in every bite.

Why These Whoopie Pies Are a Must-Bake Masterpiece

If you’ve been searching for a dessert that combines comforting familiarity with an extraordinary twist, look no further. These whoopie pies are more than just a sweet treat; they’re an experience waiting to happen. Here’s why this recipe deserves a prime spot in your baking repertoire:

• An Unforgettable Chocolate Cake Experience: Imagine sinking your teeth into a perfectly moist, deeply chocolatey cake that’s both tender and rich. These individual cake rounds are a chocolate lover’s dream, offering a density and flavor profile that will undoubtedly “rock your world.” They strike the ideal balance between a fluffy cake and a substantial cookie, creating a truly unique base for our sensational filling.
• The Exquisite Marshmallow Cream Filling: While the chocolate cakes are magnificent on their own, it’s the filling that elevates these whoopie pies to legendary status. Made with a divine blend of creamy butter, fluffy marshmallow cream, and fine powdered sugar, this confection is light, airy, and wonderfully sweet without being cloying. Its smooth texture and delightful flavor provide the perfect counterpoint to the rich chocolate, creating a harmonious symphony of tastes and textures that will leave you craving more.
• The Ultimate Portable Treat: Beyond their incredible flavor, whoopie pies are incredibly practical. Their handheld nature makes them ideal for any occasion. Pack them for picnics in the park, tuck them into lunch boxes for a delightful midday surprise (just be sure to include a wipe or two!), or serve them at potlucks and parties. They travel well and are always a crowd-pleaser, easy to enjoy without the need for plates or forks.

My journey with whoopie pies began somewhat unexpectedly. Growing up in Ames, Iowa, these delightful confections weren’t a common sight in local bakeries or homes. In fact, I hadn’t tasted one until a few years ago when a particular episode of Martha Stewart’s show caught my attention. Seeing her prepare her Cranberry Island Whoopie Pies ignited a spark of culinary curiosity. That inspiration led me directly to Sur la Table to acquire a couple of muffin top pans (you can find a convenient Amazon link for them in the recipe card below), setting me on a path to discover and perfect this incredible dessert.

Ingredient Notes: Crafting Perfection from Scratch

The secret to exceptional whoopie pies lies in using quality ingredients and understanding their role. Here’s a closer look at what you’ll need and some tips for selection:

• Kitchen Staples: You’ll need everyday baking essentials like granulated sugar for sweetness, a pinch of salt to balance flavors, baking soda for leavening, and all-purpose flour to provide structure. Ensure your baking soda is fresh for optimal rise.
• Butter: For both the cake rounds and the luscious filling, use unsalted butter at room temperature. This is crucial for achieving a smooth, well-emulsified batter and a light, airy filling. An extra pat of butter will be needed to generously grease your muffin top pans, ensuring easy release. While the recipe suggests salted butter, unsalted gives you more control over the salt content; simply add a pinch more salt if using unsalted.
• Eggs: Large eggs, also at room temperature, are essential. Room temperature eggs blend more easily and create a more uniform batter, contributing to the cakes’ moist and tender crumb.
• Vanilla Extract: Opt for pure vanilla extract over artificial vanilla flavoring. The difference in taste is significant; real vanilla adds a warm, aromatic depth that artificial versions simply cannot replicate, especially in a dessert where vanilla plays a prominent supporting role.
• Buttermilk: This acidic ingredient is key to the whoopie pie’s tender texture and slight tang. It reacts with the baking soda to create lift, resulting in a wonderfully soft cake. If you don’t have buttermilk on hand, don’t worry! Check out our expert tip below for a simple homemade substitute.
• Cocoa Powder: For that deep, rich chocolate flavor, use good quality unsweetened cocoa powder. Sifting it before use is highly recommended, especially if it appears lumpy, to ensure a smooth, lump-free batter and even distribution of chocolate flavor.
• Powdered Sugar (Confectioner’s Sugar): This fine sugar is the foundation of our dreamy filling. Always sift powdered sugar before adding it to the butter and marshmallow cream. This step prevents lumps and ensures your filling is incredibly smooth and velvety.
• Marshmallow Creme: This is the star of our iconic filling, providing its unique fluffiness and signature sweetness. A 7-ounce jar of a reliable brand like Jet-Puff works perfectly. Its sticky nature can be a bit challenging, but we have a clever pro-tip to help you scoop it out with ease.

Step-by-Step Guide: Crafting Your Own Whoopie Pie Wonders

Making these classic treats is a delightful process. Follow these detailed steps to create your own batch of perfect whoopie pies:

1. Prepare the Batter: In your stand mixer, following the detailed instructions in the recipe card, cream together the butter and sugar until light and fluffy. Gradually incorporate the eggs and vanilla, then alternate adding the dry ingredients with the buttermilk mixture, mixing just until combined. Finish by gently folding in the cocoa mixture. Avoid overmixing, as this can lead to tough cakes.
2. Scoop into Pans: With a reliable scoop or spoon, carefully portion the rich chocolate batter into the prepared wells of your muffin top tin. Aim for even amounts in each well to ensure uniform baking and consistent whoopie pie sizes. The muffin top pan is designed to give these cakes their signature flat bottoms and domed tops.

3. Bake and Cool: Bake the cakes as directed in the recipe card. Once baked, allow them to cool briefly in the pans before carefully transferring them to a wire rack. This initial cooling helps them set without sticking. It’s crucial that the whoopie pie halves cool completely to room temperature before you attempt to fill them. Warm cakes will melt your beautiful filling!
4. Prepare the Filling: While your cake rounds are cooling, turn your attention to the magical marshmallow cream filling. In your stand mixer, beat the butter and sifted powdered sugar until light and fluffy, then whip in the marshmallow cream and vanilla extract until the mixture is wonderfully smooth, airy, and truly exquisite.

5. Fill Your Whoopie Pies: Once the cake rounds are fully cooled, take half of them and spread or pipe a generous dollop of the marshmallow cream filling onto their flat undersides. Don’t be shy with the filling – this is where the magic happens!
6. Assemble and Enjoy: Gently place another plain cake half on top of each filled half, creating a perfect whoopie pie sandwich. Press down ever so slightly to adhere the two halves. Now, the best part: dig in and savor the harmonious blend of rich chocolate cake and cloud-like marshmallow filling!

Expert Tips & Tricks for Whoopie Pie Perfection

Over the years, after countless batches and many delighted family requests (especially from Nick and Katie during their college breaks!), I’ve gathered some invaluable insights to make your whoopie pie baking journey even more successful and enjoyable. These truly are our family’s perennial favorites, and sampling the leftover filling straight from the bowl is a cherished tradition. My husband even likens them to an “over-the-top Suzie-Q,” which I take as high praise! I truly hope you’ll give them a try and discover their magic.

• Invest in a Muffin Top Pan: While some recipes claim you can make whoopie pies without a special pan, for the best results – perfectly uniform, round, and flat-bottomed cakes – investing in a “muffin top” pan is absolutely worth it, especially if you plan to bake these often. It ensures a consistent shape and size that’s difficult to achieve by simply spooning batter onto a baking sheet.
• PRO-Tip: Homemade Buttermilk Substitute: No buttermilk? No problem! You can easily create a substitute with two common kitchen staples. Pour 1 tablespoon of fresh lemon juice or white vinegar (neutral in color and flavor) into a 1-cup liquid measuring cup. Then, fill the rest of the cup to the 1-cup mark with whole milk or 2% milk. Stir gently and let it rest for 5-10 minutes. The milk will curdle slightly, and you’ll have a perfect buttermilk substitute ready to use.
• Avoid Overmixing the Batter: When combining your wet and dry ingredients, mix just until the flour streaks disappear. Overbeating the batter develops the gluten in the flour too much, which can result in tough, dense whoopie pies instead of the desired light and tender texture.
• PRO-Tip: Taming Sticky Marshmallow Creme: Marshmallow creme is notoriously sticky! To make scooping it out of the jar a breeze, lightly spray your spoon or spatula with cooking spray (like Pam) before diving in. This simple trick will significantly minimize sticking and make for a much cleaner process.
• Ensure Complete Cooling: This tip cannot be stressed enough: allow your whoopie pie cakes to cool completely to room temperature on a wire rack before you attempt to fill them. Filling warm cakes will cause your delicate marshmallow cream filling to melt and ooze, ruining both the texture and presentation of your pies.
• Elevate Your Presentation: For a truly “fancy” and professional-looking whoopie pie, ditch the knife or offset spatula for spreading the filling. Instead, use a piping bag fitted with a large star tip. This creates beautiful, uniform swirls of filling that add an elegant touch.
• Intensify Chocolate Flavor: To make the chocolate flavor in your cake batter truly sing, add a small amount of instant coffee or instant espresso powder. Just ½ teaspoon can deepen the cocoa notes without making your whoopie pies taste like coffee. It’s a secret ingredient many bakers use to enhance chocolate desserts.
• Smart Storage for Moist Cakes: Whoopie pies are wonderfully moist, which means they can stick together if stacked improperly. When storing, arrange them in a single layer in an airtight container if possible. If you must stack, place a piece of parchment paper between layers to prevent them from adhering to each other.

The Delightful Legacy of Whoopie Pies: History & Lore

Beyond their incredible taste, whoopie pies have a fascinating history and an intriguing name that sparks curiosity. Let’s delve into some frequently asked questions about these beloved treats:

Explore More Delicious Whoopie Pie Creations

If you’ve fallen in love with these classic chocolate whoopie pies, you’ll be thrilled to discover the variety of flavors and styles available! Expand your whoopie pie horizons with these fantastic recipes:

• Gingerbread Whoopie Pies from Saving Room for Dessert
• Green Velvet Whoopie Pies from Love from the Oven
• Carrot Cake Whoopie Pies
• Red Velvet Whoopie Pies
• Discover even more of my Best Dessert Recipes

The Recipe:

Classic Whoopie Pies

Prep Time
30 minutes

Cook Time
18 minutes

Total Time
48 minutes

Yield
10 whoopie pies

A classic whoopie pie recipe featuring two moist chocolate cake rounds generously filled with a delectable marshmallow cream-based icing. This beloved recipe is adapted from Marthastewart.com.

Ingredients

For the Whoopie Pie Cakes:

• ½ cup unsalted butter, at room temperature (plus extra for greasing muffin pans)
• 2 cups granulated sugar
• ½ teaspoon salt
• 2 large eggs, at room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons baking soda
• 1 cup buttermilk
• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• ¾ cup boiling water

For the Marshmallow Cream Filling:

• 1 cup unsalted butter, at room temperature
• 2 cups sifted powdered sugar (confectioner’s sugar)
• 1 (7-ounce) jar marshmallow cream (such as Jet-Puff)
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat your oven to 350ºF (175ºC). Generously butter two 4-inch muffin top pans. For best results and easy release, line each cup with a round of parchment paper, then butter the parchment as well.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl. Add the salt, eggs one at a time, and vanilla extract, beating until just combined and smooth.
3. In a small separate bowl, whisk together the baking soda and buttermilk. In another bowl, whisk together the cocoa powder with the boiling water until completely smooth and lump-free.
4. With the mixer on low speed, gradually add about one-third of the flour mixture to the butter mixture, followed by half of the buttermilk mixture. Continue alternating with another third of the flour, the remaining buttermilk, and finally the last of the flour, mixing well after each addition until just combined. Be careful not to overmix.
5. Pour the warm cocoa mixture into the batter and mix until it’s just incorporated and the batter is a uniform dark brown color.
6. Fill each prepared muffin top cup with approximately ¼ cup of the chocolate batter. Bake the tins for 9 minutes, then rotate the pans in the oven and bake for another 9 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
7. Allow the cakes to cool slightly in the pans for about 5 minutes before carefully transferring them to a wire rack to cool completely to room temperature. This step is crucial before filling.
8. To make the filling: In a clean stand mixer bowl with the paddle attachment, cream the softened butter and sifted powdered sugar on medium-high speed for about three minutes until light and fluffy. Add the marshmallow cream and vanilla extract. Beat until the filling is smooth, light, and well combined, scraping down the bowl as needed.
9. Once the chocolate cake rounds are completely cool, spread or pipe a generous ¼ cup of the marshmallow cream filling onto the flat bottom side of half of the cakes.
10. Gently place a second plain cake round on top of each filled cake to form a whoopie pie sandwich. Press down lightly to secure the filling. Serve immediately or store as directed.

Notes

Whoopie pies can be stored in an airtight container at room temperature for 1-2 days. For longer freshness, store them in an airtight container in the refrigerator for up to 3-4 days. Remember not to stack freshly baked whoopie pies directly, as their moist cakes tend to stick together. For freezing, chill the assembled pies first, then wrap each individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature for a quick treat.

Recommended Products for Perfect Whoopie Pies

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Set of Glass Mixing Bowls
• OXO Good Grips 11-Inch Better Balloon Whisk
• KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• Muffin Top Pan

Nutrition Information:

Yield:

10

Serving Size:

1 Whoopie Pie

Amount Per Serving:
Calories: 723Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 115mgSodium: 630mgCarbohydrates: 106gFiber: 2gSugar: 78gProtein: 7g

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