Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Best Whoopie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Best Whoopie Pie recipe delivers irresistible, soft, and cakey chocolate whoopie pies filled with a luscious marshmallow buttercream frosting. Perfectly balanced with rich cocoa flavors and a hint of coffee and malt, these whoopie pies can be customized in size and optionally dipped in chocolate for an extra indulgent treat. Ideal for celebrations or casual gatherings, this recipe guides you through creating from-scratch classic whoopie pies with a beautifully creamy filling.

  • Total Time: 1 hour 51 minutes
  • Yield: 18 servings

Ingredients

For the Cake:

  • 1 cup light brown sugar (200g, packed)
  • ½ cup salted butter (113g, room temperature)
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon coffee extract
  • ½ teaspoon salt
  • 1 large egg
  • 2¼ cups cake flour (292g)
  • ½ cup Dutch process cocoa powder (50g)
  • 2 tablespoons malted milk powder (20g)
  • 2 tablespoons black cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon espresso powder (optional)
  • 1 cup buttermilk (240mL, room temperature)

For the Filling:

  • 1 cup unsalted butter (227g, cold and cubed)
  • ½ cup butter flavored shortening (113g)
  • 1 tablespoon vanilla bean paste
  • ½ to 1 teaspoon salt
  • 4 cups powdered sugar (400g)
  • 2 ounces heavy cream (60mL)
  • 1¼ cups marshmallow fluff (125g)

For the Optional Chocolate Dip:

  • 10 ounces melting wafers
  • Sprinkles (optional, for decoration)

Instructions

  1. Prepare the Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup light brown sugar, ½ cup salted butter, 1 tablespoon vanilla bean paste, 1 teaspoon coffee extract, and ½ teaspoon salt. Beat on medium-high speed for 4 minutes, scraping down the sides and bottom halfway through to ensure even mixing.
  2. Add the Egg: Add 1 large egg to the mixture and beat for 1 minute until fully incorporated. Scrape down the sides of the bowl again to mix thoroughly.
  3. Sift and Combine Dry Ingredients: In a separate bowl, sift together 2¼ cups cake flour, ½ cup Dutch process cocoa powder, 2 tablespoons malted milk powder, 2 tablespoons black cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon espresso powder (if using). Whisk to combine evenly.
  4. Alternate Mixing Dry and Wet Ingredients: Add the dry ingredients to the mixing bowl in three parts, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix on medium speed for 1 minute until combined, then scrape down the bowl and mix for an additional 30 seconds for a smooth batter.
  5. Rest the Batter: Scrape down the bowl once more and fold the batter with a rubber spatula to ensure even consistency. Let the batter rest for 15 minutes at room temperature.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two 13×18-inch baking pans with parchment paper and set aside.
  7. Portion the Batter: Using a #40 cookie scoop (about 1.5 tablespoons), portion level scoops of batter onto the prepared baking sheets, spacing them at least 3 inches apart to allow for spreading. Each sheet can hold 8 cakes placed in an offset pattern.
  8. Smooth Batter Peaks: Use a wet finger to gently swirl down any pointed peaks on the scooped batter mounds to encourage even rising and a rounded top.
  9. Bake the Cakes: Bake for 9 to 11 minutes, or until the tops spring back lightly when touched and there are no cracks. Adjust baking time if making larger whoopie pies (#16 scoop – bake 10–12 minutes) or bite-sized pies (#100 scoop – bake 7 minutes).
  10. Cool the Cakes: Allow cakes to cool on the pans for 5 to 10 minutes before carefully peeling off the parchment paper. Transfer the cakes to a wire rack to cool completely before assembling.
  11. Make the Filling: In a stand mixer bowl, cream together 1 cup unsalted butter, ½ cup butter-flavored shortening, 1 tablespoon vanilla bean paste, and ½ teaspoon salt. Beat for 2 minutes until light and fluffy. Adjust salt to taste later.
  12. Add Sugar and Cream to Filling: Gradually add 4 cups powdered sugar and 2 ounces heavy cream, one cup and 1 tablespoon at a time, mixing thoroughly after each addition. Scrape the sides regularly to ensure even mixing.
  13. Incorporate Marshmallow Fluff: Mix in 1¼ cups marshmallow fluff until fully combined. Taste and add additional salt or powdered sugar as desired to achieve preferred sweetness and texture.
  14. Assemble the Whoopie Pies: Using the same size scoop as the cakes, place a scoop of filling onto the bottom side of half the cakes. Gently sandwich with remaining cakes, pressing slightly until the filling reaches the edges. Optionally, add two scoops of filling for an extra creamy center.
  15. Melt Chocolate and Dip (Optional): Melt 10 ounces of melting wafers in a microwave-safe cup at 30-second intervals, stirring until smooth. Dip whoopie pies halfway into the melted chocolate and place on parchment paper to set.
  16. Decorate with Chocolate Drizzle and Sprinkles: Transfer remaining melted chocolate to a piping bag and drizzle over the dipped pies. Add sprinkles while the chocolate is still wet for added decoration. Let chocolate set before serving.

Notes

  • Use black cocoa powder for deepest chocolate color and flavor. If unavailable, increase Dutch process cocoa slightly.
  • The espresso powder is optional but enhances the chocolate flavor without making the whoopie pies taste like coffee.
  • Room temperature ingredients help achieve smoother batter and fluffy cakes.
  • For a firmer filling, add more powdered sugar; for a softer filling, reduce sugar or add a little more heavy cream.
  • Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
  • Chocolate dipping is optional but adds a festive look and extra flavor dimension.
  • Adjust baking time for different size scoops to avoid over or under baking.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/best-whoopie-pie-recipe/