Description
These classic American whoopie pies feature rich, soft chocolate cake sandwiches filled with a fluffy marshmallow creme filling. Perfectly tender and sweet, they offer a nostalgic treat that’s easy to make and irresistible to eat.
Ingredients
Scale
Cake:
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 cup marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the granulated sugar and softened butter until the mixture is light and fluffy, which creates a tender texture for the cakes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine Ingredients Alternately: Add the dry ingredients to the wet mixture alternately with the buttermilk, starting and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Scoop Batter onto Sheets: Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Bake the Cakes: Bake for 10 to 12 minutes, or until the cakes are puffed and spring back when lightly touched, indicating they are done.
- Cool Completely: Remove from oven and transfer the cakes to a wire rack to cool completely before filling, ensuring the filling doesn’t melt.
- Prepare the Filling: Beat the softened butter until smooth, then gradually add powdered sugar and beat until fluffy. Fold in the marshmallow creme and vanilla extract until well combined.
- Assemble the Whoopie Pies: Spread or pipe the marshmallow filling onto the flat side of half the cooled cakes, then sandwich with the remaining cakes by gently pressing them together.
Notes
- For an extra special touch, roll the edges of the filled whoopie pies in mini chocolate chips or colorful sprinkles.
- Chilling the whoopie pies slightly before serving will make the filling firmer and easier to handle.
- Store the whoopie pies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
