Why go to an expensive bakery or the grocery store to buy pre-packaged whoopie pies, when you can make these Wickedly Good Whoopie Pies all on your own at home?
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Fluffy, sweet marshmallow buttercream sandwiched between two rich, moist chocolate cake layers these tasty little sandwiches are full of flavor but won’t weigh you down.
They are surprisingly easy to bake and assemble, and it will be almost impossible for your guests to believe that these Wickedly Good Whoopie Pies aren’t store-bought!
Follow along with the recipe below, and make sure to read the frequently asked questions and Pro Tips to create the best Wickedly Good Whoopie Pies ever. And most importantly, do not skimp on the marshmallow cream!
WHAT IS THE WHOOPIE PIE FILLING MADE OF?
The filling for these whoopie pies is a combination of marshmallow cream, softened, confectioner’s sugar, and vanilla. When combined they create a fluffy and light marshmallow buttercream.
HOW DO YOU MAKE WHOOPIE PIES FROM SCRATCH?
- Preheat oven to 375 degrees
- Coat 2-3 baking sheets lightly with non-stick cooking spray and line with parchment paper. Set aside
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside
- In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes)
- Beat in egg and vanilla until combined. Slowly beat in the milk until combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined
- Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter.
- Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
- While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
- Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
WHY ARE MY WHOOPIE PIES FLAT?
Whoopie pies can come out flat for a few reasons. The main one being overmixing the cake batter.
When you fold the dry ingredients into the wet, make sure to not over mix. Only mix until the cocoa and flour just disappear.
HOW TO STORE WHOOPIE PIES?
To store these whoopie pies, layer them in an air-tight container with wax paper in between and refrigerate for up to 1 week.
Recipe tips;
- The most important tip is to not overmix your batter! Mix the dry ingredients until just combined.
- Make sure your cake layers have fully cooled prior to creating sandwiches. This will ensure the filling doesn’t spill out the sides.
- To keep things clean, try outing your filling into a piping bag and pipe it onto the cake layers.
OTHER RECIPES YOU MIGHT ENJOY
- BIG SOFT GINGER COOKIES
- LEMON CURD COOKIES
- STARBUCKS PUMPKIN CREAM CHEESE MUFFINS
Wickedly Good Whoopie Pies
5 from 24 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 15
Calories: 142kcal
Ingredients
For the chocolate cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
For the marshmallow buttercream:
- 1/3 cup unsalted butter, softened
- 1 cup + 2 tbsp confectioner’s sugar
- 1 cup + 2 tbsp marshmallow cream (I used Marshmallow Fluff)
- 1 ½ tsp vanilla extract
Instructions
Preheat oven to 375 degrees
Coat 2-3 baking sheets lightly with non-stick cooking spray and line with parchment paper. Set aside
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside
In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes)
Beat in egg and vanilla until combined
Slowly beat in the milk until combined
Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined
Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter
Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
Nutrition
Calories: 142kcal
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Reader Interactions
Comments
Delicious. The fluffy filling makes this recipe 5 star. Some recipes don’t call for marshmallow fluff and the cookies just don’t add up to this perfect recipe.
I love them!Reply
- Trisha
Made these for my grandsons basketball team. The kids loved them and I will definitely be making them again. Thanks for the great recipe. I can’t wait to try them as ice cream sandwiches. I’m sure my grandkids will gobble them up.!Reply
- Chris
Double the filling
Reply
- Beth
I second this suggestion! I’ve made these twice and needed about 1 1/2 times the filling. Just double it from the get-go!Reply
- Janet Seymour
This is my mothers recipe from back in the 1950’s when I was growing up. Now I make them for my grandchildren and it is still their favorite cookie. In the hot summer I make the chocolate cookie and put softened vanilla ice cream in the center and freeze them. They are like ice cream sandwiches. You can also use mint chocolate chip or chocolate ice cream.Reply
See Also2 Minute Easy Coffee Glaze - Connie
These are amazing!!thank you for another great recipe! Should these be refrigerated?Reply
- Ashley - 100krecipes
Yes. You can store them in the fridge for up to one week with parchment paper in between them.
Reply
- Della
First whoopie pies I ever made! I always thought they would be hard to make. Not so. So glad I found this recipe. So delicious! I’m looking at the recipe trying to decide if I should make another batch of these. I know I will eat most of these myself if I do. Trying to hold off till the weekend and think of them as a special treat. Thank you soooo much for sharing your recipe!Reply
- Lola
This recipe was amazing! Thanks so much
Reply
- Lola H.
I love this recipe!
I would definitely recommend it!Reply
- Donna
These are absolutely fabulous ! They were a big hit on Christmas 🎄Reply
- Maryellen
Thank you for the recipe, absolutely deliciousReply
- Shannon
These came out so amazing. Make sure the milk is whole milk and it’s room temperature so it doesn’t congeal the butter.Reply
- 100krecipes
Thanks for the suggestions, So glad you loved it! Thanks so much for the 5-star rating!
Reply
- alyssa
I really love this recipe!! They are extremely good and they were quite easy to make too!Reply
- 100krecipes
How wonderful, Alyssa! So glad you decided to give it a try!
Reply
- June
I’m from New England so I wanted a real whoopie pie and this one didn’t disappoint. Seriously delicious. I read the comments and made sure to not over mix the batter. One change I made was I doubled the filling and really stuffed them. Fridge overnight perfect for Easter dessert.
Maybe the best I’ve had.Reply
- 100krecipes
So glad you loved it! Thanks so much for the 5 star rating!
Reply
I have read the receipt, I have read the instructions. Line 6 says add milk but doesn’t say how much milk. Please advise me as I really want to make these. Whoopee cookies.
Reply
- 100krecipes
Thanks, hanchon it’s 1 cup of milk, we update them!
Reply
5 from 24 votes (12 ratings without comment)
