Chocolate Whoopie Pies

Prep Time: 45 mins | Cook Time: 15 mins | Servings: 8

Chocolate Whoopie Pies are my kid’s favorite! Dark, deep cake-like mini pies sandwiched with a soft, airy marshmallow-like cream filling.

Ingredients

Chocolate Whoopie Pies:

1 1/2 c. (200 g) all-purpose flour

1 large egg

3/4 c. (150 g) sugar (brown, granulated, or raw works)

1/2 tsp vanilla extract

1/3 c. (75 g) unsalted butter, melted

1 tsp instant espresso powder

2/3 c. (150 milliliters) buttermilk

2/3 c. (80 g) unsweetened cocoa powder (or Dutch-processed cocoa)

3/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

Cream Filling:

1 c. (85 g) marshmallow fluff

1 c. (125 g) confectioner’s sugar

1/2 tbsp vanilla extract

1/2 c. (110 g) unsalted butter, softened at room temperature

How to make Chocolate Whoopie Pies

Chocolate Whoopie Pies:

Step 1: Place the egg and sugar in a bowl. Beat well until you have a thick and pale mixture.

Step 2: Add the buttermilk, vanilla, and melted butter. Mix well until blended.

Step 3: Wisk in the baking soda, baking powder, instant espresso, and salt.

Step 4: Then, slowly stir in the cocoa and flour until just mixed. Do not overmix.

Step 5: Using some cling wrap, tent the bowl and place it in the fridge to chill for 20 to 30 minutes.

Step 6: Prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Using parchment paper, line two cookie trays.

Step 7: Using a flavorless oil, lightly grease your palms, then roll 2 tbsp mounds of the mixture and place on the prepared cookie tray. Repeat with the remaining mixture, making sure to place each pie about 2 inches apart from the other. If the mixture is too sticky, you can spoon the mixture or use an ice cream scoop.

Step 8: Place in the preheated oven and bake for about 10 to 15 minutes or until the pies are puffed and springy when touched. Allow the pies to cool fully.

Step 9: Based on the size and shape, pair each whoopie pie half up with another half.

Step 10: In a piping bag with the end snipped off. Place the filling. On top of the halves, pipe 1 to 2 tbsp-sized dollops of the mixture.

Step 11: Top with the other half of the pie, slightly pressing down.

Step 12: Before serving, chill the pies. This way, the filling can glue both halves together.

Cream Filling:

Beat the butter with vanilla and sugar until smooth. Using a whisk or spatula, stir in the marshmallow fluff until sticky.

Place in the fridge to chill for about 30 minutes until firm.

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Chocolate Whoopie Pies

Chocolate Whoopie Pies are my kid's favorite! Dark, deep cake-like mini pies sandwiched with a soft, airy marshmallow-like cream filling.

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 15 mins

Course Dessert

Cuisine American

Servings 8 people

Ingredients

  

• Chocolate Whoopie Pies:
• 1 1/2 c. 200 g all-purpose flour
• 1 large egg
• 3/4 c. 150 g sugar (brown, granulated, or raw works)
• 1/2 tsp vanilla extract
• 1/3 c. 75 g unsalted butter, melted
• 1 tsp instant espresso powder
• 2/3 c. 150 milliliters buttermilk
• 2/3 c. 80 g unsweetened cocoa powder (or Dutch-processed cocoa)
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• Cream Filling:
• 1 c. 85 g marshmallow fluff
• 1 c. 125 g confectioner's sugar
• 1/2 tbsp vanilla extract
• 1/2 c. 110 g unsalted butter, softened at room temperature

Instructions

 

• Chocolate Whoopie Pies:
• Place the egg and sugar in a bowl. Beat well until you have a thick and pale mixture.
• Add the buttermilk, vanilla, and melted butter. Mix well until blended.
• Wisk in the baking soda, baking powder, instant espresso, and salt.
• Then, slowly stir in the cocoa and flour until just mixed. Do not overmix.
• Using some cling wrap, tent the bowl and place it in the fridge to chill for 20 to 30 minutes.
• Prepare the oven. Preheat it to 325 degrees F or 170 degrees C. Using parchment paper, line two cookie trays.
• Using a flavorless oil, lightly grease your palms, then roll 2 tbsp mounds of the mixture and place on the prepared cookie tray. Repeat with the remaining mixture, making sure to place each pie about 2 inches apart from the other. If the mixture is too sticky, you can spoon the mixture or use an ice cream scoop.
• Place in the preheated oven and bake for about 10 to 15 minutes or until the pies are puffed and springy when touched. Allow the pies to cool fully.
• Based on the size and shape, pair each whoopie pie half up with another half.
• In a piping bag with the end snipped off. Place the filling. On top of the halves, pipe 1 to 2 tbsp-sized dollops of the mixture.
• Top with the other half of the pie, slightly pressing down.
• Before serving, chill the pies. This way, the filling can glue both halves together.
• Cream Filling:
• Beat the butter with vanilla and sugar until smooth. Using a whisk or spatula, stir in the marshmallow fluff until sticky.
• Place in the fridge to chill for about 30 minutes until firm.