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Chocolate whoopie pies in a loaf pan

Chocolate Whoopie Pies

  • Author: Leslie Kiszka
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 9 whoopie pies 1x


My whoopie pies have a sweet marshmallow filling sandwiched between rich chocolate cake for a classic New England dessert – but without the shortening!




  • 1/2 cup unsalted butter, softened to room temperature
  • 1 1/4 cup light brown sugar, packed
  • 1 egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon espresso powder
  • Large pinch of salt (up to 1/8 teaspoon)
  • 1 cup buttermilk, room temperature


  • 1 cup marshmallow creme (Fluff)
  • 1/2 cup butter, softened to room temperature
  • 11 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon heavy cream, more if needed



  1. Preheat oven to 350ºF and line two baking sheets with nonstick silicon mats (aff link) or parchment paper. Set aside.
  2. In the bowl of a stand mixer, combine butter and brown sugar and whip on high speed until light and fluffy.
  3. Add egg and vanilla, and beat to combine.
  4. In a separate large mixing bowl, combine flour, cocoa powder, baking soda, espresso powder and salt and whisk to combine.
  5. With the mixer on a low speed, add the dry ingredients to the wet ingredients, alternating with the buttermilk until just combined.
  6. Use a medium cookie scoop (aff link) to portion dough onto prepare baking sheets. You want to make sure you’re leaving enough room (about 2″) between each cake so they can spread. I wouldn’t do more than 5 on a baking sheet at a time, just to be safe.
  7. Bake for 9-11 minutes, or until the tops spring back when touched.
  8. Let cool on baking sheets for 5 minutes, then move to wire racks (aff link) to cool completely.


  1. In a large bowl, combine marshmallow Fluff and butter and beat on high speed until well combined and smooth.
  2. Add 1 cup of the powdered sugar, vanilla extract and heavy cream and beat until well combined. If it’s too thin, add more of the powdered sugar a little at a time until you have the desired consistency.
    • If you feel it’s too sweet for your tastes, add a pinch of salt.


  1. Start by flipping half of the cooled cakes over and matching them up by size with another half that will go on top.
  2. Fill a pastry bag with the tip cut off (or plastic sandwich bag) with filling and pipe it onto each cake half in a spiral shape. Leave about 1/4″ around the edge so that when you add the other cake half on top, the filling has a little room to spread.
  3. Top each with the other cake half. Serve and enjoy!


  • Equipment: You don’t need a fancy whoopie pie pan to make the chocolate cakes! Just use a standard baking sheet lined with nonstick silicon mats (aff link) or parchment paper.
  • Batter: The batter should be firm enough to be scooped, because a liquidy batter won’t be able to hold its structure to bake, or to support the filling. I like to use a medium cookie scoop (aff link) to portion the batter.
  • Cooling: Make sure you let the cakes cool completely before you sandwich them with the filling, otherwise they’ll be tacky and difficult to work with.
  • Storage: Wrap each whoopie pie in plastic wrap and then place in an airtight container in the fridge for up to 1 week.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: whoopie pies, chocolate whoopie pies, maine whoopie pies

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