These chocolate whoopie pies are full of rich cocoa flavor with a silky smooth center. It’s hard to have just one when you have sweet marshmallow cream sandwiched between two soft and pillowy mini chocolate cakes!
Why this recipe works
Chocolate whoopie pies are typically made one of two ways using either a marshmallow cream center or a frosting center. Both of which are fantastic, but today we’re showing you how to make this fluffy, creamy, all around dreamy marshmallow filling that your teeth will sink right into.
This isn’t our first time around the block when it comes to whoopie pies, check out our mini pumpkin whoopie pies made with a pumpkin cream cheese frosting, yum!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – Cocoa powder, all-purpose flour, baking soda, softened butter, sugar, egg, vanilla, milk, and a little bit of lemon juice are the main ingredients for these chocolate whoopie pies. Don’t be alarmed when your chocolate dough is thick, you want that. Thick dough is what keeps the whoopie pies from flattening in the oven.
FILLING – To make the marshmallow cream filling you will need marshmallow fluff, confectioners sugar (aka icing sugar, powdered sugar), softened butter, vanilla extract, and milk. Alternatively, you could make a nice vanilla buttercream or cream cheese frosting instead.
How to Make Chocolate Whoopie Pies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 325 degrees F. Grease or place parchment paper in two baking sheets.
- In a medium bowl, add flour, salt, cocoa, and baking soda. Set aside.
- With an electric mixer, cream butter and sugar until light and fluffy. Add the egg and vanilla and mix well. Mix in lemon juice.
- Alternate between adding dry ingredients and milk, mixing in between. Start and end with the dry ingredients, and do not overmix.
- Scoop dough into a piping bag and pipe out even circles onto baking sheets. If you don’t have a piping bag you can just scoop out the batter with a spoon or cookie scoop. They just won’t be as smooth on the top.
- Bake for 8-10 minutes. Allow to cool on pan for 5 minutes before placing on a cooling rack.
- For the marshmallow filling, cream butter and icing sugar together. Add the vanilla and mix until combined. Add marshmallow fluff. Mix well, adding milk a tablespoon at a time, as needed.
- Spread icing on one cookie and top with a second. Do this with remaining cookies. Leave to set. (Approx. 30 minutes). Enjoy!
Frequently Asked Questions & Expert Tips
Store your chocolate whoopie pies in an air-tight container kept in the refrigerator for 3-4 days.
Yes, you can freeze these mini pies. Individually wrap each whoopie pie with parchment paper then place in an air-tight container or large Ziploc bag for up to 3 months. Thaw overnight in the refrigerator.
Your whoopie pie dough may have been overbeaten when mixed. If you noticed that your batter was runny or thin, this could also be why your pies came out flat. The consistency of the dough is key here – be sure that you’re properly measuring the flour and cocoa powder. Too little or too much can make a huge difference!
Serving Suggestions
When are chocolate whoopie pies not acceptable? You can make these for all sorts of occasions, and even just because. They taste great frozen, refrigerated, and even warmed a bit. Whoopie pies are a nice little sweet treat for tea parties, holidays, bake sales, and for whenever you have a chocolate craving!
More Chocolate Recipes
- Chocolate Ice Cream
- Chocolate Mug Cake
- Chocolate Icebox Cake
- Chocolate Cheesecake Brownies
- Chocolate Peanut Butter Cookies
- German Chocolate Cake
- Double Chocolate Cupcakes
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Chocolate Whoopie Pies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch of salt
- ½ cup butter softened, 1 full stick
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- â…” cup milk
- 1 tsp lemon juice
For the Marshmallow Cream
- 1 cup marshmallow fluff
- 1 cup confectioners sugar aka icing sugar or powdered sugar
- ¼ cup butter softened
- 1 tsp vanilla extract
- 2 Tbsp milk 2-3 Tbsp
Things You’ll Need
Before You Begin
- Store in an air tight container in the fridge for 3-4 days.
Instructions
- Preheat oven to 325 degrees F. Grease or place parchment paper on two baking sheets.
- In a medium bowl, add flour, salt, cocoa, and baking soda. Set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla and mix well. Mix in lemon juice.
- Alternate adding the dry ingredients and milk, mixing in between. Start and end with dry ingredients, and do not overmix.
- Scoop dough into a piping bag and pipe out even circles onto baking sheets. If you don’t have a piping bag you can just scoop out the batter with a spoon or cookie scoop. They just won’t be as smooth on the top.
- Bake for 8-10 minutes. Allow to cool on pan for 5 minutes before placing on a cooling rack.
To make the marshmallow cream
- Cream butter and icing sugar. Add vanilla and mix until combined. Add marshmallow fluff. Mix well, adding milk, a tablespoon at a time, as needed.
- Spread icing on one cookie and top with a second. Do this with the remaining cookies. Leave to set. (Approx. 30 minutes). Enjoy!
Nutrition
Amanda Davis
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Lucille Ann Wiedenhoeft says
Whoopie Pies are ALL time FAVORITES!!!!!
Lindsey M. says
I love this recipe however I cannot figure out how to correctly pipe for a smooth top. Makes great whoopie pies though, I’ve made them three times now in a week.