Description
This Best Whoopie Pie Recipe features tender, chocolatey cake rounds sandwiched with a rich, fluffy marshmallow buttercream filling. Enhanced with a hint of coffee and malt, these classic, soft treats are perfect for dessert or celebrations. You can make bite-sized, regular, or giant whoopies, and optionally dip them in melted chocolate and decorate with sprinkles.
Ingredients
Scale
Cake
- 1 cup light brown sugar (200g, packed)
- ½ cup salted butter (113g, room temperature)
- 1 tablespoon vanilla bean paste
- 1 teaspoon coffee extract
- ½ teaspoon salt
- 1 large egg
- 2¼ cups cake flour (292g)
- ½ cup Dutch process cocoa powder (50g)
- 2 tablespoons malted milk powder (20g)
- 2 teaspoons black cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder (optional)
- 1 cup buttermilk (240mL, room temperature)
Filling
- 1 cup unsalted butter (227g, cold and cubed)
- ½ cup butter flavored shortening (113g)
- 1 tablespoon vanilla bean paste
- ½ to 1 teaspoon salt
- 4 cups powdered sugar (400g)
- 2 ounces heavy cream (60mL)
- 1¼ cups marshmallow fluff (125g)
Decoration (Optional)
- 10 ounces melting wafers
- Sprinkles
Instructions
- Prepare the cake batter: In the bowl of a stand mixer, beat 1 cup light brown sugar, ½ cup salted butter, 1 tablespoon vanilla bean paste, 1 teaspoon coffee extract, and ½ teaspoon salt on medium-high speed for 4 minutes, scraping the bowl halfway through.
- Add egg: Beat in 1 large egg for 1 minute until fully incorporated. Scrape down the bowl sides.
- Mix dry ingredients: Whisk together 2¼ cups cake flour, ½ cup Dutch process cocoa powder, 2 tablespoons malted milk powder, 2 teaspoons black cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon espresso powder in a separate bowl.
- Combine wet and dry: Add the dry ingredients in three parts to the mixer bowl alternating with 1 cup buttermilk, starting and ending with dry. Mix on medium speed for 1 minute. Scrape down the bowl and mix for another 30 seconds.
- Rest batter: Fold the batter with a rubber spatula and set aside for 15 minutes to rest.
- Preheat oven & prepare pans: Preheat oven to 350°F (177°C) and line two 13×18-inch baking pans with parchment paper.
- Portion batter: Using a #40 scoop, place level scoops on baking sheets spaced at least 3 inches apart. Optionally, use a #16 scoop for larger whoopies or #100 for bite-sized.
- Smooth peaks: Use a wet finger to gently smooth down any peaks on the batter mounds.
- Bake: Bake standard size for 9-11 minutes until tops spring back and are not cracked. Large whoopies bake 10-12 minutes, bite-sized 7 minutes.
- Cool: Let cakes cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely before filling.
- Prepare filling: In a stand mixer, cream 1 cup cold unsalted butter, ½ cup butter-flavored shortening, 1 tablespoon vanilla bean paste, and ½ to 1 teaspoon salt for 2 minutes.
- Add powdered sugar & cream: Beat in 4 cups powdered sugar and 2 ounces heavy cream, adding 1 cup/powdered sugar and 1 tablespoon cream at a time, scraping bowl sides after each addition until smooth.
- Incorporate marshmallow fluff: Mix in 1¼ cups marshmallow fluff until fully combined, adjusting salt and powdered sugar to taste and thickness preference.
- Assemble whoopie pies: Use the same scoop to place filling on the bottom of each cake and sandwich with another cake. You may stack double filling if preferred.
- Optional chocolate dip: Melt 10 ounces melting wafers in 30-second microwave intervals, stirring until smooth. Dip whoopies halfway and place on parchment.
- Decorate: Drizzle remaining chocolate using a piping bag and add sprinkles for decoration.
Notes
- Espresso powder in the cake is optional but enhances chocolate depth.
- Using cold butter in the filling helps it hold shape and texture better.
- Adjust salt in filling to balance sweetness and enhance flavor.
- You can customize whoopie pie size by choosing different scoop sizes as specified.
- Melting wafers can be replaced by any chocolate coating of choice for dipping.
- Allow cakes to cool completely to prevent melting the filling during assembly.
