Description
Delightfully soft and cake-like chocolate whoopie pies filled with a creamy marshmallow buttercream filling, perfect for an indulgent American dessert treat.
Ingredients
Scale
For the cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 1/2 cups marshmallow creme (or fluff)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the granulated sugar and softened butter together until the mixture becomes light and fluffy, which ensures a tender cake texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until smooth and fully combined to boost flavor and moisture.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to maintain the batter’s light texture.
- Shape and Bake Cakes: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart for even expansion. Bake for 10–12 minutes, or until the cakes spring back when lightly touched, indicating doneness.
- Cool Cakes: Allow the cakes to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing the filling from melting.
- Prepare Filling: Beat the softened butter until smooth, then gradually mix in the powdered sugar until the mixture is fluffy. Add the marshmallow creme and vanilla extract, beating until fully combined and creamy for a classic, sweet filling.
- Assemble Whoopie Pies: Spread or pipe the filling onto the flat side of half of the cooled cakes. Top with the remaining cakes to form sandwich-style whoopie pies, pressing gently to adhere.
Notes
- Store whoopie pies in an airtight container at room temperature for up to 3 days for best freshness.
- For longer shelf life, refrigerate the whoopie pies, but allow them to come to room temperature before serving.
- Customize the filling by adding peppermint extract or crushed cookies for a unique flavor twist.
