American · Dessert · Medium
Whoopie Pies
Soft, cakey chocolate rounds sandwiching a cloud of sweet marshmallow filling, the lunchbox legend from Amish and Pennsylvania Dutch country. Somehow better than the sum of its parts, and impossible to eat just one.
The whole recipe in 60 seconds
Whoopie Pies, in 5 ideas
- A cookie scoop keeps the rounds uniform so they match up neatly into pairs.
- Flatten the batter mounds slightly with damp fingers for even, round cakes.
- Chill the batter 15 minutes if it spreads too much; cold batter holds its shape better.
- Do not overbake: the cakes should look just set and feel springy, not firm.
- Wrap each finished pie individually in plastic wrap to keep them soft for up to 3 days.
What you need
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened and divided
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract, divided
- 1 cup whole milk
- 1 cup marshmallow fluff
- 1 1/2 cups powdered sugar
How to make it
Directions
- Preheat the oven to 375 degrees F (190 C). Line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt.
- Beat the butter and sugar until fluffy, then beat in the egg and vanilla. Add the dry ingredients in thirds, alternating with the milk, until you have a thick, scoopable batter.
- Scoop 2-tablespoon mounds onto the baking sheets, spacing them 2 inches apart.
- Bake 10 to 12 minutes, until the tops spring back when lightly touched. Cool on the pan 5 minutes, then move to a rack to cool completely.
- Beat the butter, marshmallow fluff, powdered sugar, and vanilla until fluffy and smooth.
- Spread or pipe filling onto the flat side of half the cakes and sandwich with the remaining halves.
Marshmallow fluff is the traditional filling and cheaper than making buttercream from scratch; one jar fills the whole batch with plenty to spare.