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Classic Chocolate Whoopie Pies

Author: PJ Hamel

Classic Chocolate Whoopie Pies Recipe Classic Chocolate Whoopie Pies Recipe

Two saucer-shaped rounds of chocolate cake sandwiched around a marshmallow-y cream filling: that's the classic whoopie pie. Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason: it's a delicious throwback to the days before everyone started counting calories or fat grams. Consider these an occasional decadent treat.

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At a glance

Prep
Bake
Total
Yield
8 large or 16 small pies
Nutrition information

Ingredients

Choose your measure:

Cakes

Filling

  • 1 cup vegetable shortening
  • 1 cup confectioners' sugar or glazing sugar
  • 1 1/3 cups Marshmallow Fluff or marshmallow creme
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 1 1/2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.
  3. Add the cocoa, stirring to combine.
  4. Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
  5. Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread. A muffin scoop works well here.
  6. Bake the cakes for 15 to 16 minutes, until they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.
  7. To make the filling: Beat together the shortening, sugar, and marshmallow until well combined.
  8. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat until smooth.
  9. Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve.
  10. Yield: 8 large whoopie pies (about 4" dia., about 5 ounces each). To make smaller pies, see "tips," below.

Nutrition Information

  • Serving Size 104g, one small pie
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 390
  • Calories from Fat 190
  • Total Fat 21g
  • Saturated Fat 9g
  • Trans Fat 1.5g
  • Cholesterol 30mg
  • Sodium 260mg
  • Total Carbohydrate 49g
  • Dietary Fiber 4g
  • Sugars 27g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.