Wickedly Good Whoopie Pies Recipe

A Chocolate Lover’s Dream

Whoopie pies are the ultimate indulgence for chocolate lovers and those who adore a creamy, marshmallow filling. These handheld treats combine soft, cake-like cookies with a luscious buttercream filling, making them an irresistible dessert for any occasion. Whether you’re baking for a party, a bake sale, or just to satisfy a sweet craving, this recipe for Wickedly Good Whoopie Pies is sure to impress.

Why You’ll Love This Recipe

  • Perfect Texture: The chocolate cakes are moist and fluffy, creating the ideal sandwich for the creamy filling.
  • Easy to Make: With simple ingredients and straightforward steps, these whoopie pies are beginner-friendly.
  • Great for Any Occasion: They make excellent gifts, party treats, or a fun weekend baking project.
  • Customizable: You can switch up the flavors, fillings, and even make them gluten-free.

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 (Marshmallow Fluff works best)
  • 1 ½ tsp vanilla extract

Kitchen Equipment Needed

  • Handheld or stand mixer
  • Mixing bowls (medium and large)
  • Whisk
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Small ice cream scoop or tablespoon
  • Wire cooling rack
  • Piping bag or spoon

Step-by-Step Instructions

Step 1: Prep the Oven and Baking Sheets

Preheat your oven to 375°F. Lightly coat 2-3 baking sheets with non-stick cooking spray and line them with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, use a handheld or stand mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract until well combined. Gradually mix in the milk until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Step 6: Scoop and Bake

Using a small ice cream scoop or tablespoon, drop 1-2 tbsp of batter onto the prepared baking sheet, spacing each mound about 2 inches apart. Bake for 8-10 minutes, or until the tops are firm. Allow the cakes to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.

Step 7: Make the Marshmallow Buttercream

While the cakes are cooling, beat the butter, confectioner’s sugar, marshmallow cream, and vanilla extract together until fully combined.

Step 8: Assemble the Whoopie Pies

Using a piping bag or spoon, spread about 2 tbsp of the marshmallow buttercream onto the inside of one cake. Gently press another cake on top to create a sandwich. Repeat with the remaining cakes and filling.

Storage and Leftovers

Whoopie pies can be stored in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to a week or freeze them for up to 2 months. To enjoy from frozen, allow them to thaw at room temperature for 30-60 minutes.

Variations and Substitutions

  • Chocolate Lovers’ Upgrade: Add mini chocolate chips to the batter for extra texture.
  • Peanut Butter Twist: Swap out the marshmallow buttercream for a peanut butter frosting.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Holiday Whoopie Pies: Add food coloring to the buttercream or sprinkle crushed candy canes inside for a festive touch.

What to Serve with Whoopie Pies

Pair your whoopie pies with a glass of cold milk, hot coffee, or a rich hot chocolate for the ultimate treat. If serving at a party, they also go great with fresh berries or a scoop of vanilla ice cream.

FAQ

Can I make these ahead of time?
Yes! You can bake the cakes a day in advance and store them in an airtight container. Assemble them with the buttercream before serving.

Can I use store-bought marshmallow fluff?
Absolutely! Marshmallow Fluff works great for this recipe, but any marshmallow cream will do.

Why did my whoopie pies turn out dry?
Overbaking is the most common culprit. Make sure to check them at the 8-minute mark to prevent dryness.

Can I use a different filling?
Yes! Cream cheese frosting, chocolate ganache, or Nutella make great alternatives.

Final Thoughts

These Wickedly Good Whoopie Pies are a must-try for any dessert lover. They’re easy to make, fun to customize, and absolutely delicious. If you enjoyed this recipe, share it with your friends and family, and don’t forget to subscribe to our blog for more amazing recipes!

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