Homemade Chocolate Whoopie Pies are everything you could want out of a chocolate dessert. In case you haven’t had a whoopie pie, they are basically two cake pieces baked into cookies with a mound of creamy, marshmallow filling stuffed between them! Need I say more? They are the EASIEST treat to whip up, cloud-like soft and fluffy, and so fun to serve!
Making Whoopie Pies
- Prepare chocolate cake batter
- Spoon batter onto cookie sheets
- Bake 9-12 minutes
- Prepare marshmallow filling
- Fill cake sandwiches with filling
Chocolate Cake Batter Tricks
There are a few tips and tricks to making sure your whoopie pies come out perfectly! Considering there are only two components to these whoopie pies- the chocolate cake and filling- the cake is a pretty important part of these treats!
Luckily, there are only a few things that I really recommend for best results!
- Flour Measuring: You absolutely need to measure your flour by spooning it into your measuring cup and using a knife to level off the top. If you just dip your measuring cup into your flour, you will add too much flour. Too much flour will lead to dry and dense cake! Save yourself the heartache by measuring your flour correctly!
- Room Temperature Ingredients: Using room temperature ingredients makes allllll of the difference in texture! Leave your buttermilk and egg at room temperature for an hour before baking OR place your egg in warm water for 10 minutes and microwave your buttermilk for about 30 seconds!
- Overmixing: I mention this often, but an extra reminder can’t hurt! If you overmix the batter when adding your dry ingredients to your wet, you will likely end up with dry or dense cake! As soon as you see the dry ingredients disappear into the batter, mix just a few more times to make sure everything is combined. After that, STOP!
Scooping the Batter
This took some trial and error to perfect. In my head, I imagined these whoopie pies being massive, so I spooned about 2 1/2 tablespoons of batter per cake piece. What I found was that too much batter caused these whoopie pies to spread and fall flat. Though they still tasted fantastic, they didn’t have the classic look I was going for.
The trick to these whoopie pies is to measure the cake pieces between 1 1/2- 2 tablespoons of batter. This will give you the dome you are looking for. It might be out of character for me to say, but you don’t need to be incredibly precise with measuring the batter unless you are needing these whoopie pies to be the exact same size. I like to do a “hefty tablespoon”, meaning I overmeasure a tablespoon when scooping the batter.
If you are finding that your cake pieces are still falling flatter than you would like, add a few tablespoons of flour to your dough!
Serving and Storing Homemade Whoopie Pies
These whoopie pies are best served when fresh, though the flavors do settle in really nicely after a day!
They keep at room temperature for up to 3 days or in the fridge for up to a week. Whoopie pies should be stored in an airtight container.
Homemade Chocolate Whoopie Pies are the simplest and most delicious way to serve chocolate cake. These have two chocolate cake cookies filled with marshmallow buttercream. They are moist, fluffy, and so addictive!
For the Cake
- 2 1/3 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
For the Marshmallow Filling
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 cups marshmallow fluff
- 1/2 tablespoon milk
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Do not skip out on properly preparing your sheets, as you will risk the cake pieces sticking to the pan and breaking.
- In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar together.
- In a medium bowl, whisk light brown sugar, room temperature egg, vegetable oil, vanilla extract, and half of the room temperature buttermilk.
- Add wet ingredients to the dry, whisking for about 10 seconds before adding remaining buttermilk. Whisk until just combined, scraping down the bowl with a spatula to ensure everything is fully incorporated.
- Using a tablespoon, scoop batter into heaping tablespoon portions onto your baking sheet. This does not need to be exact. You should be aiming for a little over 1 1/2 tablespoons of batter per cake piece. Ensure your batter is at least 2 inches apart, as the cake pieces will spread and rise when they bake.
- Bake at 350 for 9-12 minutes. Cake should spring back when poked in the center and a toothpick inserted into the center will come out with moist crumbs. Underbaking will cause the cake pieces to fall flat as they are cooling, but overbaking will lead to dry cake. Keep your eye on your cakes starting at the 8 minute mark!
For the Filling
- In the bowl of a stand mixer (preferred) or a large bowl with an electric mixer, beat butter until smooth. Add powdered sugar and beat until smooth and combined. Be patient, as it may take some time for the sugar to fully incorporate.
- Add marshmallow fluff and milk, and beat until combined.
- If desired, place filling in a piping bag or large Ziploc bag, cutting off the tip before piping filling onto half of the cooled cake pieces.
- Stack remaining cake pieces on top of the filled pieces to create sandwiches.
Keywords: Chocolate Whoopie Pies, Chocolate Cake, Marshmallow Fluff Filling, Chocolate