Description
Delicious homemade Whoopie Pies featuring rich chocolatey cake-like cookies sandwiched with a fluffy marshmallow buttercream filling. These soft, tender treats are perfect for sharing and guaranteed to satisfy any sweet tooth.
Ingredients
Dry Ingredients
- 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
- 1/2 cup (45g) unsweetened cocoa powder (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup packed (200g) light brown sugar (break up any clumps)
- 1/2 cup (120ml) buttermilk (no buttermilk substitutes!)
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 cup (120ml) hot water
Filling
- 8 Tbsp (113g) salted butter, at room temperature
- 6 Tbsp (85g) unsalted butter, at room temperature
- 2 1/4 cups (270g) powdered sugar
- 1 tsp vanilla extract
- 10 oz marshmallow fluff (aka marshmallow creme, about one and a half 7 oz jars)
Instructions
- Prepare Oven and Baking Sheets: Set oven racks in the upper and lower third of the oven and preheat to 375°F (190°C). Line two 18x13-inch baking sheets with parchment paper and set aside.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a large bowl using an electric hand mixer or stand mixer with a paddle attachment, combine the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract. Mix until well blended.
- Add Dry Ingredients and Hot Water: Add the flour mixture to the wet mixture and mix just until combined. Then pour in the hot water and mix again just until everything is incorporated.
- Scoop Batter onto Baking Sheets: Using a medium cookie scoop or 1 1/2 tablespoons, drop batter onto the prepared baking sheets, spacing each about 2 inches apart.
- Bake Cookies: Bake two sheets at a time, rotating halfway through baking, until cookies spring back when touched or a toothpick inserted in the center comes out clean, approximately 8-10 minutes total.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes, then use a spatula to transfer them to a wire rack to cool completely. Bake the remaining sheet of cookies in the center of the oven for 8-10 minutes and cool similarly.
- Prepare Filling: In a stand mixer bowl fitted with a paddle attachment or using a hand mixer, cream together the salted butter, unsalted butter, and powdered sugar on low speed until well combined.
- Whip Filling: Increase mixer speed to high and whip until light and fluffy, about 4 minutes. Blend in the vanilla extract.
- Incorporate Marshmallow Fluff: Remove the bowl from the mixer and fold in the marshmallow fluff using a rubber spatula just until combined.
- Chill Filling: Chill the filling mixture for about 20 minutes to thicken up, then fold once more before assembling.
- Assemble Whoopie Pies: Transfer the filling to a piping bag fitted with a large round tip and pipe over half of the cookies. Sandwich with the remaining cookies to complete the pies.
- Storage and Serving: Store the whoopie pies in an airtight container lined with parchment paper, in a single layer, in the refrigerator for up to 3 days. Remove about 30 minutes before serving to rest at room temperature.
Notes
- Use real buttermilk as substitutes may alter the texture and flavor negatively.
- Ensure your butter for the filling is at room temperature for easier creaming.
- Do not overmix the batter to keep the cookies tender.
- Spacing cookies about 2 inches apart prevents them from merging during baking.
- Chilling the filling helps it hold its shape better when piping.
- Bake cookies on the middle rack for even heat exposure.
- Allow cookies to rest at room temperature before serving for best flavor and texture.