Pillowy Whoopie Pies with Cloud-Like Marshmallow Filling

Indulge in the pure delight of these Classic Whoopie Pies, a beloved American dessert featuring two perfectly moist, deeply chocolatey cake rounds embracing a dreamlike filling. This magical icing is a heavenly blend of fluffy marshmallow cream, rich butter, and finely powdered sugar, creating a symphony of textures and flavors that captivate with every bite. More than just a dessert, these iconic treats are a nostalgic journey for many, especially those familiar with their East Coast origins.

Often hailed as the pride of New England, particularly Maine, these Chocolate Whoopie Pies stand distinctly apart from other confections. They are not merely cookies or cakes but a unique category all their own – a delightful sandwich of soft, pillowy chocolate “cakes” that melt in your mouth, perfectly complemented by a sumptuous, cloud-like marshmallow fluff filling. Transport your taste buds directly to the scenic Northeast with this authentic and highly acclaimed recipe for Maine Whoopie Pies, designed to bring the traditional taste right into your kitchen!

Classic Whoopie Pies on white dessert plates, showcasing their perfectly rounded chocolate cakes and creamy white filling.

Contents

Why You Must Bake These Irresistible Whoopie Pies

If the mere thought of a moist, rich chocolate cake excites your palate, prepare for an experience that will truly rock your world. These whoopie pies elevate the classic chocolate cake into a handheld, delightful form that’s impossible to resist. But the magic doesn’t stop at the cake:

Unparalleled Flavor & Texture: The mini chocolate cakes are unbelievably moist and tender, striking a perfect balance of deep cocoa flavor. This pairs exquisitely with the creamy, sweet, and slightly tangy marshmallow cream filling. The unique blend of butter, marshmallow cream, and powdered sugar creates an extraordinary confection that is both light and decadent. It’s a texture experience unlike any other, offering a soft cake exterior and a smooth, yielding center.
A Touch of Nostalgia: For many, whoopie pies evoke childhood memories and a sense of homemade comfort. They embody the simple, honest joy of classic American baking, reminiscent of grandmas’ kitchens and local bakeries. Making them from scratch is a rewarding experience that connects you to this rich culinary tradition.
Perfectly Portable Treats: These delightful sandwiches are ideal for any occasion. Their sturdy yet soft structure makes them perfect for packing into lunch boxes, taking on picnics, or serving at parties. They are individually portioned, making them an excellent choice for grab-and-go snacks or dessert tables (just remember to pack some wipes for sticky fingers!). They travel beautifully and are always a crowd-pleaser.
Easier Than You Think: While they look impressive, creating homemade whoopie pies is surprisingly straightforward. With a few basic ingredients and a simple process, even novice bakers can achieve spectacular results that taste straight out of a professional bakery.

In my own culinary journey, whoopie pies were an unfamiliar delight growing up in Ames, Iowa. It wasn’t until a couple of years ago that I first tasted one – and only because I decided to bake a batch for my family. My inspiration struck after watching Martha Stewart prepare her renowned Cranberry Island Whoopie Pies on her show. That segment was all the motivation I needed to embark on my whoopie pie adventure, leading me straight to Sur la Table to invest in a couple of muffin top pans (you’ll find a convenient Amazon link for them in the recipe card below, making it easy for you to get started too!).

Whoopie Pie cake ingredients laid out on a sheet pan, clearly labeled for easy identification. — *Whoopie Pie “Cake” Ingredients*

Whoopie Pie filling ingredients, including marshmallow creme, powdered sugar, and butter, neatly arranged on a sheet pan. — *Whoopie Pie Filling Ingredients*

Key Ingredient Notes for Perfect Whoopie Pies

Crafting the perfect whoopie pie starts with understanding your ingredients. Here’s a detailed look at what you’ll need and why each component is crucial:

Kitchen Staples: You’ll begin with foundational pantry items like granulated sugar, salt, baking soda, and all-purpose flour. Ensure your flour is fresh and properly measured for the best cake consistency.
Butter (Room Temperature): Always use unsalted butter for baking to control the salt content in your recipe. It’s imperative that your butter is at room temperature for both the cake batter and the filling. Softened butter creams beautifully with sugar, incorporating air for a light, tender cake, and creates a smooth, lump-free filling. Don’t forget extra butter to generously grease your muffin top pan! I prefer salted butter for the filling as it helps balance the sweetness, but unsalted works too.
Eggs (Room Temperature): Large eggs, also at room temperature, are essential. They emulsify better with other ingredients, creating a more cohesive batter and a finer crumb in your cakes. Cold eggs can cause the batter to curdle, impacting the final texture.
Vanilla Extract: Opt for real vanilla extract, not artificially flavored versions. The quality of your vanilla makes a significant difference in the overall flavor profile, adding warmth and depth to both the chocolate cakes and the sweet marshmallow filling.
Buttermilk: Buttermilk is a secret weapon in baking. Its acidity reacts with the baking soda to create a beautifully tender crumb and helps to keep the chocolate cakes incredibly moist. If you don’t have buttermilk on hand, don’t worry! See our expert tip below for an easy homemade substitution using milk and lemon juice or vinegar.
Cocoa Powder: This is where the rich chocolate flavor comes from. Use a good quality unsweetened cocoa powder. Sift your cocoa powder before adding it to the batter to ensure there are no lumps, which can lead to streaks in your cake and uneven distribution of flavor. You can use natural or Dutch-processed cocoa, but Dutch-processed often gives a darker color and smoother flavor.
Powdered Sugar (Confectioner’s Sugar): Absolutely essential for the filling! Like cocoa, powdered sugar tends to clump. Always sift it thoroughly before incorporating it into your marshmallow cream filling. This step guarantees a silky-smooth, lump-free icing that pipes and spreads beautifully.
Marshmallow Creme (or Fluff): The star of the filling! I highly recommend a 7-ounce jar of a brand like Jet-Puffed marshmallow creme. This ingredient provides that iconic, irresistibly light, and sticky sweetness that defines a classic whoopie pie filling. Its unique texture is key to the “magical” quality of the icing.

Step-by-Step Guide: How to Make Irresistible Whoopie Pies

Making these classic chocolate whoopie pies is a delightful baking project. Follow these clear steps to achieve perfect results every time:

Whoopie pie process shots 1,2: showing batter being mixed and scooped into muffin top pans.

Prepare the Batter: In a stand mixer fitted with the paddle attachment, follow the recipe instructions carefully to create your rich chocolate whoopie pie batter. Ensure ingredients are at room temperature and don’t overmix. The batter should be smooth and cohesive.
Scoop into Pans: Generously grease your muffin top pans (or line with parchment circles as instructed in the full recipe). Carefully scoop the prepared batter into the wells of the muffin top tin, ensuring even portions for uniformly sized cakes.

Whoopie pie process shots 3,4: showing baked whoopie pie cakes on a cooling rack and filling ingredients being prepared.

Bake and Cool: Bake the cake rounds for the specified time. Keep a close eye on them; they should be springy to the touch. Once baked, let them cool briefly in the pans before carefully transferring them to a wire rack to cool completely to room temperature. This prevents them from becoming soggy.
Prepare the Filling: While your whoopie pie cakes are cooling, prepare the irresistible marshmallow cream filling. This allows the cakes to reach ambient temperature, which is crucial for preventing the filling from melting.

Whoopie pie process shots 5,6: showing filling being piped onto a whoopie pie half and two halves being assembled.

Fill the Whoopie Pies: Once the cakes are completely cool, it’s time for the best part! Using a piping bag with a star tip for an elegant look, or simply a knife or offset spatula, generously pipe or spread the fluffy marshmallow cream filling onto the flat side of half of your whoopie pie cakes.
Assemble and Enjoy: Gently top each filled cake with another plain whoopie pie half, creating your perfect whoopie pie sandwich. Press lightly to secure the filling. Then, the moment you’ve been waiting for: dig in and savor every delectable bite of these homemade classics!

Classic Whoopie Pies arranged neatly on a white ceramic serving tray, ready to be enjoyed.

Expert Tips for Whoopie Pie Perfection

There’s nothing quite like the joy of sharing homemade treats, and these whoopie pies are consistently a family favorite. When my sons, Nick and Katie, were home for college winter break, a fresh batch of these perennial favorites was at the top of their request list. It had been over a year since I last whipped up this particular version, but its enduring appeal is clear – it truly is our family’s absolute favorite. We all gravitated towards the mixing bowl, eagerly sampling every last bit of leftover filling, a true testament to its irresistible nature. We are indeed peas in a pod when it comes to these! My husband often quips that these are like “over-the-top Suzie-Q’s,” which, coming from him, is high praise indeed. I genuinely hope you’ll give this recipe a try and discover its magic for yourself!

Invest in a Muffin Top Pan: While some recipes claim you can make whoopie pies without a special pan, for consistent results and that signature flat-bottomed cake, purchasing a “muffin top” pan is a worthwhile investment, especially if you bake frequently. It ensures beautifully round, evenly sized cake halves.
PRO-Tip: Homemade Buttermilk Substitute: No buttermilk? No problem! You can easily make a substitute at home with two common kitchen staples. Pour 1 tablespoon of lemon juice or a neutral-colored vinegar (like white vinegar or apple cider vinegar) into a 1-cup liquid measuring cup. Fill the rest of the cup to the 1-cup mark with whole or 2% milk. Stir gently and let it rest for 5-10 minutes. The milk will slightly curdle, creating a perfect buttermilk substitute ready for baking.
Avoid Overmixing the Batter: When combining your wet and dry ingredients, mix just until everything is combined and no streaks of flour remain. Overbeating the batter can over-activate the gluten in the flour, leading to tough, dense whoopie pies instead of the desired tender, moist texture.
PRO-Tip: Handling Marshmallow Creme: Marshmallow creme can be notoriously sticky. To make scooping it out of the jar and incorporating it into your filling much easier, spray your spoon or spatula with a light coating of non-stick cooking spray (like Pam) before you begin. This will significantly minimize sticking and mess.
Ensure Complete Cooling: It is absolutely crucial that your whoopie pie cakes are completely cooled to room temperature before you attempt to fill them. Attempting to fill warm cakes will cause the marshmallow cream filling to melt and slide, creating a messy situation and an unappealing presentation.
For a “Fancy” Presentation: If you’re aiming for a professional or more elegant look, skip the knife or offset spatula for spreading the filling. Instead, transfer your marshmallow cream filling to a piping bag fitted with a large star tip. This allows you to pipe beautiful, uniform swirls of filling, elevating the visual appeal of your whoopie pies.
Intensify Chocolate Flavor: To give your chocolate whoopie pies an even deeper, richer chocolate flavor, consider adding a little instant coffee or instant espresso powder to your cake batter. Just ½ teaspoon can make a remarkable difference, enhancing the cocoa notes without making the cakes taste like coffee.
Smart Storage: These cakes are incredibly moist, which is wonderful for eating but requires a specific approach to storage. Avoid stacking freshly baked or filled whoopie pies directly on top of each other in a storage container, as the moist cakes will inevitably stick together, potentially damaging their delicate structure and presentation. Arrange them in a single layer or separate layers with parchment paper.

Frequently Asked Questions About Whoopie Pies

Why are they called Whoopie Pies?

The charming and unusual name “Whoopie Pie” is believed to have originated with the Pennsylvania Dutch. Legend has it that when these delightful treats were packed into lunch pails and discovered by hardworking husbands and excited children, their joyful exclamation upon finding them was a resounding “Whoopie!!!” The name stuck, reflecting the sheer happiness these desserts bring.

When Did Whoopie Pies Originate?

The exact origin of the first whoopie pie is a subject of friendly debate, though culinary historians generally agree that they first made an appearance in the 1920s. Two primary regions lay claim to their creation: the picturesque state of Maine, where this particular recipe finds its roots, and the Amish country of Pennsylvania. Regardless of their precise birthplace, these beloved confections – whether you categorize them as cookies, pies, sandwiches, or mini-cakes – have firmly established themselves as a cherished and iconic American treat enjoyed by generations.

Can You Make Whoopie Pies without Special Pans?

Absolutely! While a muffin top pan helps achieve perfectly uniform and flat whoopie pie halves, it’s not strictly necessary. For those who prefer not to invest in two new muffin top pans (or perhaps can’t borrow them from a generous friend), you can still make delicious whoopie pies. You can dollop the batter onto a baking sheet, similar to how you would bake cookies, and they will spread into delightful rounds. You might appreciate this alternative Martha recipe which doesn’t require specialized equipment. However, no matter which cake recipe you choose to try, I enthusiastically recommend using the exquisite marshmallow fluff filling detailed in this recipe – it truly makes all the difference!

How Do You Store Whoopie Pies?

Proper storage is key to maintaining the freshness and deliciousness of your whoopie pies. They can be stored in an airtight container at room temperature for 1-2 days. For longer storage, transfer them to the refrigerator, where they will keep well for an additional 3-4 days. It’s important to remember not to stack freshly baked or filled whoopie pies directly on top of each other, as the incredibly moist cakes can easily stick together and damage their appearance. For the best results, arrange them in a single layer, or place parchment paper between layers if stacking is necessary.
Whoopie pies also freeze exceptionally well for up to 3 months. To freeze, first chill the assembled pies in the refrigerator until the filling is firm. Then, wrap each whoopie pie individually in plastic wrap. This method allows you to pull out one at a time whenever a sudden chocolate craving strikes, ensuring a fresh-tasting treat whenever you desire.

What’s the difference between a Whoopie Pie and a sandwich cookie?

While both feature a filling sandwiched between two baked components, whoopie pies are distinct. Sandwich cookies typically have a crispier, firmer cookie base. Whoopie pies, on the other hand, are characterized by their soft, cake-like, and wonderfully moist texture, making them a unique category that blurs the line between cookie and cake.

Can I make different flavors of Whoopie Pies?

Absolutely! While classic chocolate with marshmallow is iconic, whoopie pies are incredibly versatile. You can experiment with different cake flavors like pumpkin (often paired with cream cheese frosting), gingerbread, red velvet, or even carrot cake. The filling can also be varied, from classic marshmallow to peanut butter, caramel, or various flavored buttercreams.

Classic Whoopie Pies

Prep Time
30 minutes

Cook Time
18 minutes

Total Time
48 minutes

Yield
10 whoopie pies

An authentic classic whoopie pie recipe featuring two tender chocolate cake rounds and a delectable, fluffy marshmallow cream-based filling. Adapted from a cherished Martha Stewart recipe.

Ingredients

For the Whoopie Pies (Cake):

½ cup unsalted butter, softened to room temperature, plus extra for buttering 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 (see expert tip for homemade substitute)
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder, sifted
¾ cup boiling water

For the Marshmallow Cream Filling:

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

Instructions

Preheat your oven to 350ºF (175ºC). Butter two 4-inch muffin top pans generously. For best results, line each cup with a round of parchment paper, then butter the parchment as well. This prevents sticking and ensures easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until they are light and fluffy, usually about 2-3 minutes. Add the salt, eggs, and vanilla extract, beating until just combined. Scrape down the sides of the bowl as needed.
In a small separate bowl, combine the baking soda and buttermilk; stir briefly. Gradually add the flour to the butter mixture in three additions, alternating with the buttermilk mixture in two additions. Begin and end with flour, mixing well on low speed after each addition until just combined. Be careful not to overmix.
In another small bowl, whisk the sifted cocoa powder with the boiling water until smooth and lump-free. Pour this chocolate mixture into the batter and mix on low speed until thoroughly combined and the batter is uniform in color.
Fill each muffin top cup with approximately ¼ cup of the batter. Bake the tins for 9 minutes, then rotate the pans in the oven and bake for an additional 9 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should be lightly springy to the touch. Cool slightly in the pans before carefully removing the cakes to a wire rack to cool completely.
To Make the Filling: In the clean bowl of your stand mixer with the paddle attachment, cream the one cup of softened butter with the sifted powdered sugar for about three minutes until light and fluffy. Then, add the marshmallow cream and vanilla extract. Beat until the mixture is well combined, light, and wonderfully smooth.
Once the whoopie pie cakes are completely cool, place a generous ¼ cup of the filling on the flat side of half of the whoopie pie cakes. Gently place a second plain cake on top, flat-side down, to form a whoopie pie sandwich. Repeat with the remaining cakes and 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. Always avoid stacking freshly baked or filled whoopie pies directly on top of each other, as their moist cakes will stick. If stacking is necessary, place a piece of parchment paper between layers. For freezing, chill pies until firm, then wrap each individually in plastic wrap and freeze for up to 3 months.

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