Classic Whoopie Pies with Marshmallow Cream Filling

These Classic Whoopie Pies are filled with a magical icing of marshmallow cream, butter and powdered sugar!

Classic Whoopie Pies

Whoopie pies were not mainstream in my hometown of Ames, Iowa. In fact, I’d never tasted one till I baked a batch for my family a couple 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 muffin top pans.

The filling 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 Pie 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. 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 upon that they first appeared in the 1920’s. 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.

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Whoopie Pies

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A classic whoopie pie recipe with a delectable marshmallow cream based filling. Adapted from Marthastewart.com

• Author: Liz
• Prep Time: 30 mins
• Cook Time: 18 mins
• Total Time: 48 mins
• Yield: 10 whoopie pies 1x
• Category: Dessert
• Method: Mixing, Baking
• Cuisine: American, New England

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

1. Preheat oven to 350º. Butter two 4 inch muffin top pans. Line each cup with a parchment round, then butter parchment.
2. Cream butter and sugar in a mixer with the paddle attachment until combined. Add salt, eggs and vanilla. Beat until just combined.
3. 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.
4. In another bowl, whisk cocoa powder with boiling water till smooth. Add to batter and mix till well combined.
5. 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.
6. 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.
7. Place generous ¼ cup of filling on bottom side of muffin tops. Place second cake on top to form a whoopie pie.