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Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling

Two rich chocolate whoopie pies, one cut in half to show the thick, fluffy white cream filling.
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Make classic chocolate whoopie pies, a nostalgic treat featuring soft, cake-like chocolate rounds sandwiched with a sweet, fluffy marshmallow filling. This straightforward recipe delivers bakery-style results for your busy schedule.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup marshmallow fluff (or homemade marshmallow filling)

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, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, 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. The edges should be set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the filling: If using marshmallow fluff, skip to step 7. For homemade filling, beat 1 cup of softened butter, 3 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1/4 cup of milk until smooth and fluffy.
  9. Once the chocolate cakes are completely cool, spread a generous layer of marshmallow filling onto the flat side of one cookie. Top with a second cookie to form a sandwich.
  10. Repeat with the remaining cookies and filling. Store assembled whoopie pies in an airtight container.

Notes

  • For a richer chocolate flavor, use Dutch-processed cocoa powder.
  • If you prefer a cream cheese filling, substitute the marshmallow fluff with 8 ounces of softened cream cheese beaten with 1 cup powdered sugar and 1/2 teaspoon vanilla extract.
  • These homemade whoopie pies freeze well before filling. Freeze the cooled cakes on a tray, then transfer to a freezer bag.

Nutrition

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