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Classic Chocolate Whoopie Pies with Fluffy Marshmallow Filling

Two rich chocolate whoopie pies on a white plate, one cut in half showing the soft cake texture and thick white cream filling.
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Make soft, cakey chocolate whoopie pies from scratch. This recipe delivers the nostalgic flavor of classic Amish or Maine whoopie pies with a light, fluffy marshmallow cream filling.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • For the Filling:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/4 cup marshmallow fluff or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract.
  4. In a separate small bowl, whisk together the cocoa powder and buttermilk until smooth.
  5. Gradually add the flour mixture to the butter mixture, alternating with the cocoa mixture, beginning and ending with the flour. Mix until just combined.
  6. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  7. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 circles.
  8. Bake for 10 to 12 minutes, or until the edges are set. Do not overbake; the tops should spring back when lightly touched.
  9. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the filling, beat the softened butter until creamy. Gradually add the confectioners’ sugar, beating well after each addition.
  11. Beat in the vanilla extract and milk until the frosting is smooth and light. Stir in the marshmallow fluff until fully incorporated.
  12. Once the chocolate cakes are completely cool, pair them up by size. Spread a generous amount of filling onto the flat side of one cake and top with the flat side of another cake to form a sandwich.

Notes

  • For the softest cake texture, do not overmix the batter once you add the flour.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can make these whoopie pies ahead of time; store them in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://miameal.com/whoopie-pies-classic-chocolate-marshmallow-filling/