Chocolate Whoopie Pies
Chocolate whoopie pies are an easy and delicious dessert made with soft, cakey chocolate cookies and marshmallow buttercream filling. These scrumptious treats will quickly become a family favorite!
Ingredients for Chocolate Whoopie Pies
Chocolate Cookies
- All-purpose flour
- Dark cocoa powder – Use dark cocoa powder for the best chocolate flavor and deep color. Use can substitute regular cocoa powder if you prefer.
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Egg – Large egg, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor.
- Milk – Room temperature.
Marshmallow Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Marshmallow fluff – Also known as marshmallow creme.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor to the frosting.
- Salt – A pinch of salt helps contrast the sweetness.
- Heavy cream – Heavy cream helps the frosting become smooth and creamy.
How to Make Chocolate Whoopie Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the chocolate cookie batter: Whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Cream the unsalted butter, brown sugar, and granulated sugar until creamy. Add the egg, vegetable oil, and vanilla extract and mix until smooth. Alternate adding the dry ingredients and the milk, mixing in between each addition. Mix until the batter is smooth.
- Bake the cookies: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the baking pans, allowing room for spreading. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Make the marshmallow buttercream frosting: Whip the butter for 5 minutes until it is light and creamy. Add in the powdered sugar and mix on low until combined. Then, add in the marshmallow cream, vanilla extract and salt. Drizzle in the heavy cream. Whip the buttercream for 2 to 3 minutes until it is smooth and creamy.
- Assemble the cookies: Fill a piping bag with a Wilton 1M piping tip with the marshmallow buttercream. Pipe the frosting on the bottom of one of the cookies and create a sandwich with another cookie.
Recipe Tips
- Use a large cookie scoop to create round, uniform cookies.
- To create perfectly round cookies, use the back of a spoon to gently nudge the edges of the cookies immediately when they come out of the oven to create a round shape.
Frequently Asked Questions
How should I store the whoopie pies?
- Store the whoopie pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
How many whoopie pies does this recipe make?
- The recipe as written below makes 20 cookies which yields 10 whoopie pies.
- Click on the “2X” or “3X” buttons to double or triple the recipe.
Can I use regular cocoa powder?
- Yes, you can substitute regular unsweetened cocoa powder without any changes to the recipe.
Can I use a different type of frosting?
- If you are not a fan of the marshmallow filling, I recommend using vanilla buttercream or cream cheese frosting.
Other Recipes You Will Love
- Funfetti whoopie pies
- Red velvet whoopie pies
- Pumpkin spice whoopie pies
- Chocolate cupcakes
- Vanilla cupcakes
click the stars to rate!
Chocolate Whoopie Pies
Yield: 10 whoopie pies
Chocolate whoopie pies are an easy and delicious dessert made with soft, cakey chocolate cookies and marshmallow buttercream filling. These scrumptious treats will quickly become a family favorite!
Equipment
Ingredients
Chocolate Whoopie Pie Cookies
- 2 cups (250 g) all-purpose flour
- ½ cup (43 g) dark cocoa powder
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- ½ cup (114 g) unsalted butter room temperature
- ½ cup (110 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 (1) large egg room temperature
- 2 tbsp (27 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 1 cup (237 ml) milk room temperature
Marshmallow Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 cups (254 g) marshmallow fluff
- 1 ½ cups (180 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
- 2 tbsp (30 g) heavy cream
Instructions
Chocolate Whoopie Pie Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until creamy. Add in the egg, vegetable oil, and vanilla extract.
- Add in ⅓ of the flour mixture, mixing on low speed until mostly combined. Add in ½ of the milk and mix until mostly combined. Add another ⅓ of the flour mixture and mix, then the remaining milk, and the remaining ⅓ of the flour mixture, mixing in between each addition. Scrape the sides and bottom of the bowl and mix until the batter is smooth.
- Portion the cookie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Bake the cookies for 12 minutes until the cookies are puffed up and the edges are set. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Marshmallow Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add the marshmallow fluff and mix on low speed until it is fully combined with the butter. Add the powdered sugar, vanilla extract, and salt and mix on low speed until fully incorporated. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
Assembling the Chocolate Whoopie Pies
- Fill a piping bag fitted with a Wilton 1M piping tip with the marshmallow buttercream frosting. Pipe a generous swirl of frosting on the bottom of one of the cookies. Add another cookie on top of the frosting, creating a sandwich. Repeat with all of the cookies.
Notes
- Store the whoopie pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature.
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Categories:
Birthday, Chocolate, Cookies, Fourth of July, Halloween, Popular Recipes, Valentine's Day,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Egg substitute please
Hello! Unfortunately, I haven’t tested this recipe with any egg substitutes, so I can’t say for sure how any egg substitutes would work.
Very nice recipe but next time my scoop will be smaller.
I’m glad you enjoyed the recipe. Thanks for trying it out!
Can I use Dutch processed cocoa instead of dark cocoa?
Hi Shelby! Yes, you can. The whoopie pies will have a lighter color than what is pictured, but it will work!
What could I use instead of buttermilk?
Hi Amanda! You could make a buttermilk substitute! Check out this blog post – https://cakemehometonight.com/how-to-make-buttermilk-substitute/
I like these but they are way too soft. They are breaking apart so easily. I’ve made these two times and every time they break apart. I don’t know if its worth it.
Hello! I’m not sure what is happening that they would be too soft. I’ve never had that problem with the recipe. Are they fully baked?
I can’t wait to try these tomorrow! I’m thrilled that this recipe doesn’t use shortening or oils! I love just old fashioned butter in my recipes. Thanks for the recipe and I will update you on how they came out!
Hi Jolene! Hope you enjoyed the recipe! This is one of my personal favorites!
how many cookies does this yeild?
It depends on the size scoop you are using, but for a large cookie scoop, it makes about 10 whoopie pies.
Hello! I am getting ready to make this but I don’t understand what 1.2 eggs means? Could you explain this a little more please. Thank you!!
Excited for you to try the recipe! I’m not sure what the 1.2 eggs is referring to…where are you seeing this so I can help! (There should only be one egg in the recipe).
Sorry about that – I changed it to make 12 instead of 10 and it comes up with 1.2 eggs
Could we add peppermint extract to this buttercream? Chocolate peppermint for Christmas could be delish!
Absolutely you can! That would be sooo good! Hmmm…now you have me thinking!! 🙂
What piping tip did you use to get that beautiful look for the filling?
It is a Wilton 1M tip! My absolute favorite!
Oh man these were SO GOOD. I premeasured all the ingredients and let my littles help me make these and boy did we love eating them!
Aww YAY! I love it when we can include the kiddos in baking! I’m so happy to hear you enjoyed the recipe! (It is one of my personal favorites)!
I made these for my daughter’s 3rd birthday party, and they were a HUGE hit! Everyone was raving about them and there were none left by the end of the party. Cannot wait to make them again!
Thrilled to hear they were a hit! These don’t last long in my house either!