Why go to an expensive bakery or the grocery store to buy pre-packaged whoopie pies, when you can make these Wickedly Good Whoopie Pies all on your own at home?

Fluffy, sweet marshmallow buttercream sandwiched between two rich, moist chocolate cake layers these tasty little sandwiches are full of flavor but won’t weigh you down.

They are surprisingly easy to bake and assemble, and it will be almost impossible for your guests to believe that these Wickedly Good Whoopie Pies aren’t store-bought!

Follow along with the recipe below, and make sure to read the frequently asked questions and Pro Tips to create the best Wickedly Good Whoopie Pies ever. And most importantly, do not skimp on the marshmallow cream!

WHAT IS THE WHOOPIE PIE FILLING MADE OF?

The filling for these whoopie pies is a combination of marshmallow cream, softened, confectioner’s sugar, and vanilla. When combined they create a fluffy and light marshmallow buttercream.

HOW DO YOU MAKE WHOOPIE PIES FROM SCRATCH?

Preheat oven to 375 degrees
Coat 2-3 baking sheets lightly with non-stick cooking spray and line with parchment paper. Set aside
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside
In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes)
Beat in egg and vanilla until combined. Slowly beat in the milk until combined.
Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined
Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter.
Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.

WHY ARE MY WHOOPIE PIES FLAT?

Whoopie pies can come out flat for a few reasons. The main one being overmixing the cake batter.

When you fold the dry ingredients into the wet, make sure to not over mix. Only mix until the cocoa and flour just disappear.

HOW TO STORE WHOOPIE PIES?

To store these whoopie pies, layer them in an air-tight container with wax paper in between and refrigerate for up to 1 week.

Recipe tips;

The most important tip is to not overmix your batter! Mix the dry ingredients until just combined.
Make sure your cake layers have fully cooled prior to creating sandwiches. This will ensure the filling doesn’t spill out the sides.
To keep things clean, try outing your filling into a piping bag and pipe it onto the cake layers.

OTHER RECIPES YOU MIGHT ENJOY

Wickedly Good Whoopie Pies

5 from 18 votes

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 142kcal

Ingredients

For the chocolate cake:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ cup unsalted butter softened
1 cup granulated sugar
1 cup milk
1 large egg
1 tsp vanilla extract

For the marshmallow buttercream:

1/3 cup unsalted butter, softened
1 cup + 2 tbsp confectioner’s sugar
1 cup + 2 tbsp marshmallow cream (I used Marshmallow Fluff)
1 ½ tsp vanilla extract

Instructions

Preheat oven to 375 degrees
Coat 2-3 baking sheets lightly with non-stick cooking spray and line with parchment paper. Set aside
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside
In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes)
Beat in egg and vanilla until combined
Slowly beat in the milk until combined
Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined
Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter
Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.

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