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Homemade Chocolate Whoopie Pies With Soft Cake Shells And Marshmallow Cream

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Soft and chocolatey whoopie pies filled with fluffy marshmallow cream — a perfect mix between cake and cookie for a nostalgic, sweet treat.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  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 gently.
  6. Pour in half of the buttermilk, mix, then add another third of the dry ingredients, followed by the remaining buttermilk and dry mix. Mix until just smooth.
  7. Using a cookie scoop (about 1½ tablespoons), portion rounds of batter onto prepared baking sheets about 2 inches apart.
  8. Bake for 10–12 minutes, or until the centers spring back lightly when touched.
  9. Let cakes cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the filling: beat butter until smooth, add powdered sugar and vanilla, then fold in marshmallow creme until fluffy.
  11. Spread or pipe filling onto the flat side of one cake and top with another cake to make sandwiches.
  12. Repeat with remaining cakes and enjoy.

Notes

Do not overmix the batter — it helps keep the cakes soft.

Let the cakes cool completely before assembling to prevent the filling from melting.

Store in an airtight container in the refrigerator for up to 4 days.

For a gluten-free version, substitute a 1:1 gluten-free baking blend.

Freeze for up to 2 months with parchment between layers.

Nutrition

Find it online: https://justsosavory.com/homemade-chocolate-whoopie-pies-with-soft-cake-shells-and-marshmallow-cream/