Print

Classic Chocolate Whoopie Pies with Fluffy Marshmallow Cream Filling

Two rich chocolate whoopie pies, one cut in half showing the thick white cream filling and chocolate layer.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, cake-like chocolate sandwich cookies filled with a sweet, fluffy marshmallow cream. This recipe delivers bakery style whoopie pies from scratch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup boiling water
  • For the Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup light corn syrup
  • 1/4 cup vegetable shortening
  • 1/4 cup milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and vinegar.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Carefully stir in the boiling water until the batter is smooth and thin.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You will need to work in batches.
  7. Bake for 10 to 12 minutes. The edges should look set. They will look like soft cake like cookies.
  8. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the filling, beat the softened butter and shortening together until creamy.
  10. Gradually add the sifted powdered sugar, beating well after each addition.
  11. Mix in the vanilla extract and corn syrup.
  12. Add the milk or cream one tablespoon at a time until the filling is light and fluffy. Beat on high speed for 3 minutes until airy.
  13. To assemble, match up two cooled chocolate cakes of similar size. Spread a generous amount of filling onto the flat side of one cake and top with the flat side of the second cake.
  14. Repeat with the remaining cakes and filling.

Notes

  • Using buttermilk provides the necessary tanginess that balances the sweetness of the chocolate cake and the filling.
  • For a more bakery style appearance, use a piping bag fitted with a large round tip to pipe the filling onto the cookies.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cookingbyjade.com/whoopie-pies-classic-chocolate-recipe/