Whoopie Pies
Servings 16 people
This Classic Whoopie Pie Recipe is the perfect ratio of chocolate cake and sweet vanilla marshmallow filling in a hand-held treat the whole family will love!
Ingredients
Cakes
- 2¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup salted butter softened
- ¾ cup granulated white sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 cup heavy cream
- ¼ cup chocolate syrup
- 1½ teaspoons vanilla extract
- 1 teaspoon lemon juice
Filling
- 8 ounces marshmallow fluff
- 1-2 cups powdered sugar
- 7 tablespoons salted butter softened
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350°F and line a large baking sheet pan with parchment paper.
- Whisk together the all-purpose flour, cocoa powder, baking soda, cinnamon, salt, and nutmeg in a large bowl. Set aside.
- Cream together the butter and sugars in a large bowl or stand mixer fitted with a paddle attachment until light and fluffy, about 1 to 2 minutes.
- Add the eggs, heavy cream, chocolate syrup, and vanilla extract to the butter and sugar mixture. Beat on medium speed until well combined, about 1 additional minute.
- With the mixer on low speed, add the flour mixture to the wet ingredients and beat until completely combined.
- Using a 2 Tablespoon medium cookie scoop or spoon to drop batches of batter on the sheet pan, keeping them 2 inches apart. Bake in the oven for 16 to 18 minutes.
- In the meantime, use the mixer to beat together the marshmallow fluff, 1 cup powdered sugar, butter, vanilla, and lemon juice. Beat for several minutes until light and fluffy. Gradually incorporate the rest of the powdered sugar as needed to allow the filling to stiffen and set.
- Chill the marshmallow mixture for at least 10 minutes in the refrigerator.
- Let the cakes completely cool before assembling your whoopie pies.
- To assemble your whoopie pie, take two cakes and spread a layer of filling on the inside of one cake (leaving some space at the outer edge) then place the top cake on the filling creating a sandwich and lightly press down.
- Chill until ready to plate and serve.
Notes
- You can replace the salted butter with unsalted butter, but I would recommend adding ½ teaspoon of salt at least in order to cut through the sugar.
- You can use just the marshmallow fluff/cream for the inside of the whoopie pies if you want a slightly simpler recipe.
- How do I store these Whoopie Pies? The can be stored at room temperature for a few days, but the filling may soften and become messy. You can also store them in the refrigerator, I recommend wrapping them individually to prevent them from drying out. If you want to freeze them, make sure you wrap them individually, and then they will keep for up to 3 months. Thaw in the refrigerator.
- Can I use a different type of filling for these pies? The filling for these pies can be kind of tricky. It needs to be stiff enough to hold the weight of the cookies, but soft enough to eat. If you don’t use the marshmallow fluff mixture from this recipe, try a light frosting. But be aware that when you eat these, any filling you include is going to squeeze out the sides as you take a bite. Whoopie pies are messy desserts
Nutrition
Calories: 416kcal | Carbohydrates: 58g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 387mg | Potassium: 129mg | Fiber: 2g | Sugar: 38g | Vitamin A: 675IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg
Find it online: www.sugarandsoul.co/classic-maine-whoopie-pies/