Classic Whoopie Pies with Marshmallow Cream Filling
These Classic Whoopie Pies are two moist chocolate cake rounds filled with a magical icing of marshmallow cream, butter, and powdered sugar!
With marshmallow fluff filling sandwiched between two mini cakes, these Chocolate Whoopie Pies stand out from all the other recipes! Transport yourself to the Northeast with these famous Maine Whoopie Pies!
Classic Whoopie Pies
Whoopie pies were not mainstream in my hometown of Ames, Iowa. In fact, I’d never tasted one until I baked a batch for my family a couple of years ago. Seeing Martha make Cranberry Island Whoopie Pies on her show was enough to motivate me to run to Sur la Table and buy a couple of muffin top pans (there’s an Amazon link in the recipe card below).
This filling for whoopie pies is exquisite. The mixture of butter, marshmallow cream, and powdered sugar creates an extraordinary confection. And you know by now how my family feels about chocolate.
Best Whoopie Pies Recipe
While Nick was home for his college winter break, he and Katie requested another batch of these perennial favorites. It had been over a year since I last made this version of whoopie pies, but it’s truly our favorite.
We all hovered around the mixing bowl to sample any leftover filling. Peas in a pod, we are! My hubby says these are like over the top Suzie-Q’s, which is a good thing, I guess. I hope you’ll give them a try!
The History of Whoopie Pies
There is some controversy over where the first whoopie pie originated, though it’s agreed that they first appeared in the 1920s. Whether in Maine, where my recipe originated, or in the Amish country of Pennsylvania, these cookies, pies, sandwiches, cakes, or whatever you want to call them, are a beloved treat!
The unusual name seems to originate with the Pennslyvania Dutch who reported that their husbands and children responded with a “Whoopie!!!” when these were served.
For those who don’t want to invest in two new muffin top pans (or borrow them from me), here’s another Martha recipe you might like instead. I’d recommend using the marshmallow fluff filling below no matter which recipe you try.
Should Whoopie Pies Be Refrigerated?
Whoopie pies can be stored in an airtight container at room temperature for 1-2 days, then store in the refrigerator for 3-4 more days. Do not stack freshly baked whoopie pies as the moist cakes will stick to each other. Whoopie pies freeze well for up to 3 months. Chill first, then wrap each in plastic wrap so you can pull out one at a time for when a chocolate craving hits!
More Recipes You’ll Love:
- Gingerbread Whoopie Pies from Saving Room for Dessert
- Green Velvet Whoopie Pies from Love from the Oven
- Carrot Cake Whoopie Pies
- Red Velvet Whoopie Pies
- More Dessert Recipes
Whoopie Pies
A classic whoopie pie recipe with a delectable marshmallow cream based filling. Adapted from Marthastewart.com
Ingredients
Whoopie Pies:
- ½ cup butter, at room temperature plus more for muffin pans
- 2 cups sugar
- ½ teaspoon salt
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons baking soda
- 1 cup buttermilk
- 1 3/4 cups flour
- ¾ cup cocoa powder
- ¾ cup boiling water
For filling:
- 1 cup butter
- 2 cups sifted powdered sugar
- 1 7-ounce jar marshmallow cream
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350º. Butter two 4 inch muffin top pans. Line each cup with a parchment round, then butter parchment.
- Cream butter and sugar in a mixer with the paddle attachment until combined. Add salt, eggs and vanilla. Beat until just combined.
- In a small bowl, mix baking soda and buttermilk. Add about one third of flour to mixer, then half of buttermilk, another third more of flour, the last of the buttermilk and the last of the flour, mixing well between each addition.
- In another bowl, whisk cocoa powder with boiling water till smooth. Add to batter and mix till well combined.
- Fill each muffin top cup with ¼ cup of batter. Bake tins for 9 minutes, rotate pans and bake another 9 minutes. Cool slightly before removing cakes to wire rack to cool completely.
- Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
- Place generous ¼ cup of filling on bottom side of muffin tops. Place second cake on top to form a whoopie pie.
Notes
Can keep covered at room temperature for 1-2 days, then store in an airtight container in the refrigerator. Do not stack as the moist cakes will stick to each other.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 723Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 115mgSodium: 630mgCarbohydrates: 106gFiber: 2gSugar: 78gProtein: 7g
11 Comments on “Classic Whoopie Pies with Marshmallow Cream Filling”
Can you use coffee instead of boiling water ?
Hi, Karla, that would be a great substitution! Hope you enjoy!
We loved the filling on these! The marshmallow was a fun twist!
How did you get these to look so perfect?!
Such a perfectly moist whoopie pies!
I am so glad you shared this recipe. My husband was saying how much he loves this treat and now I can make it for him!
The 2nd state dessert of Maine (after wild blueberry pie). I grew up on these and like to think Martha Stewart got this recipe from someone’s grandmother in Maine. Most Maine cooks used the flour/water paste with shortening and sugar for a filling but I like the Fluff version myself.
Kelly, my Katie said they are like unglazed Ding Dongs…glad I can compete with Hostess 🙂
Oh my gosh, Katie would love these….
I like any excuse to shop, Erica!! Let me know if you try these 🙂
I’ve never made these before but after seeing your pics I sure will now….they look amazing. I guess I’ll have to hunt for some new pans, will give me an excuse to shop in a kitchen store. Thanks for sharing that recipe Liz.