Homemade Chocolate Whoopie Pies With Soft Cake Shells And Marshmallow Cream

I adore sinking into the pillowy softness of these whoopie pies, with tender chocolate cake shells embracing a fluffy marshmallow cream center. The contrast between the slightly chewy edges of the cake and the sweet, silky filling is simply irresistible.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between cake and cookie — soft, yet sturdy enough to sandwich. The chocolate flavor is rich without being overpowering, and the marshmallow cream adds light sweetness and texture. They’re also fun to assemble and look charming when stacked. Plus, they’re a hit for parties, lunchboxes, or just an elegant treat with coffee.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CHOCOLATE CAKES:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

FOR THE MARSHMALLOW FILLING:
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 1/2 cups marshmallow creme (such as Marshmallow Fluff)
1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 °F (175 °C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy (about 2–3 minutes).
4. Beat in the egg and vanilla extract until well combined.
5. Add one-third of the dry ingredients to the butter mixture and mix until just combined.
6. Pour in half of the buttermilk, mixing gently until incorporated.
7. Add the next third of dry ingredients, then the rest of the buttermilk, then the remaining dry ingredients, mixing until just smooth. Be careful not to overmix.
8. Using a small cookie scoop (about 1½ tablespoons) or piping bag, portion rounds of batter (approximately 2 inches in diameter) onto the baking sheets, spacing them about 2 inches apart.
9. Bake for 10–12 minutes, or until the centers spring back lightly when touched.
10. Let the cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Meanwhile, prepare the filling: in a mixing bowl, beat the softened butter until smooth, then add powdered sugar and vanilla extract, and beat until creamy. Fold in the marshmallow creme until fully combined and fluffy.
12. To assemble, spread or pipe a dollop of the marshmallow cream onto the flat side of one cake, then top with another cake, pressing gently to sandwich.
13. Repeat until all cakes are used.

Servings and Timing

This recipe yields about 18 to 20 whoopie pies (depending on size).
Prep time: 20 minutes
Baking time: 10–12 minutes per batch
Cooling & assembly: about 20–30 minutes
Total time: approximately 1 hour to 1 hour 15 minutes

Variations

• Chocolate ganache center: Replace the marshmallow cream filling with a simple ganache (melt chocolate with heavy cream) for a richer version.
• Peanut butter filling: Swirl in ¼ cup creamy peanut butter into the marshmallow filling.
• Mint chocolate: Add ½ teaspoon peppermint extract to the filling and garnish with crushed peppermint candy.
• Mini whoopies: Use a smaller scoop to make bite-sized versions — adjust baking time downward by a few minutes.
• Gluten-free version: Substitute a 1:1 gluten-free baking blend for the flour, and verify all other ingredients (like marshmallow creme) are gluten-free.
• Chocolate variation: Add 2 tablespoons instant espresso or brewed espresso to the batter to intensify the chocolate flavor.

Storage/Reheating

• Storage: Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3–4 days. Let them come closer to room temperature before eating for the best texture.
• Freezing: You can freeze the pies (unfrosted or frosted) in a freezer-safe container with parchment between layers for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
• Reheating: If you like them slightly warm, microwave a pie for about 8–10 seconds (watch closely) to soften it, or warm gently in a low oven (275 °F / 135 °C) for a few minutes.

FAQs

What is the difference between marshmallow creme and marshmallow fluff?

They are essentially the same type of spreadable marshmallow product; “creme” is a more generic term, while “Fluff” is a brand name. They behave interchangeably in this recipe.

Can I use regular milk instead of buttermilk?

You can make a substitute: mix 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. It won’t be exactly the same, but it yields a similar acidity to react with the baking soda.

My cakes turned out dry — what went wrong?

You may have overbaked them or overmixed the batter. Be careful to watch the oven and take them out when the centers are still slightly soft. Also, don’t overmix once combining wet and dry ingredients.

Can I make the cakes ahead of time?

Yes — you can bake the cake shells a day ahead, store them in an airtight container at room temperature, and assemble with filling just before serving.

How do I pipe perfect circles of batter?

Use a piping bag with a plain round tip or snip the corner of a freezer bag. Practice a few on scrap parchment to get consistent sizing before filling the trays.

Will the filling squeeze out when I bite into it?

Not if you don’t overfill. Use a moderate amount, leaving a small border around the edge to keep the filling contained.

Can I substitute the butter in the filling with margarine or shortening?

I prefer butter for its flavor. Margarine may work but might yield a softer filling; shortening can be used, but the flavor and mouthfeel will change.

Are these safe to leave at room temperature?

Because of the marshmallow creme and butter filling, it’s safer to keep them refrigerated if stored more than a few hours. For serving, bring them out just a little before eating.

How do I make them more chocolatey?

You can increase the cocoa powder by a tablespoon or two, or add 1 tablespoon of espresso powder dissolved in a little hot water to deepen the chocolate flavor without making it “coffee-flavored.”

My assembled whoopie pies are soggy after a day — why?

The moisture from the filling can soften the cake edges over time. To minimize this, store cakes and filling separately until closer to serving, or use a thinner layer of filling.

Conclusion

I hope this recipe becomes a favorite in your kitchen — I find that homemade whoopie pies always delight. The soft chocolate shells and luscious marshmallow cream filling are fun to make, fun to assemble, and irresistible to eat. Whenever I need a showstopper bake that’s still homey and comforting, I turn to this recipe.

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