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Chocolate Marshmallow Whoopie Pies Recipe

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4.3 from 49 reviews

Deliciously soft and tender chocolate whoopie pies filled with a fluffy, creamy marshmallow filling. These mini chocolate cake rounds are perfect for dessert or a sweet snack, combining rich cocoa flavor with a smooth, sweet marshmallow cream.

  • Total Time: 45 minutes
  • Yield: 15 whoopie pies

Ingredients

For the Chocolate Cake Rounds

  • 1 ½ cups all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • Pinch of salt
  • ½ cup butter, softened (1 full stick)
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ⅔ cup milk
  • 1 tsp lemon juice

For the Marshmallow Cream Filling

  • 1 cup marshmallow fluff
  • 1 cup confectioners sugar (icing sugar or powdered sugar)
  • ¼ cup butter, softened
  • 1 tsp vanilla extract
  • 2-3 Tbsp milk

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (165°C). Grease two baking sheets or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
  4. Add Egg, Vanilla, and Lemon Juice: Beat in the egg, vanilla extract, and lemon juice until well combined.
  5. Combine Dry and Wet Ingredients: Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix gently after each addition to avoid overmixing, which can make the cakes tough.
  6. Portion Batter: Transfer the batter to a piping bag and pipe out even circles onto the prepared baking sheets. If you don’t have a piping bag, use a spoon or cookie scoop to place batter onto sheets; note the tops may be less smooth.
  7. Bake the Cake Rounds: Bake the whoopie pie rounds for 8-10 minutes until firm but still soft. Remove from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
  8. Prepare the Marshmallow Cream Filling: In a mixing bowl, cream the softened butter and confectioners sugar together until smooth. Add vanilla extract and blend well.
  9. Add Marshmallow Fluff: Mix in the marshmallow fluff until fully incorporated. Gradually add milk, one tablespoon at a time, mixing until the filling reaches a spreadable consistency.
  10. Assemble Whoopie Pies: Spread the marshmallow cream on one cake round and top with a second to form a sandwich. Repeat with remaining cakes.
  11. Set and Serve: Allow the assembled whoopie pies to set for approximately 30 minutes so the filling firms up slightly before serving. Enjoy your fluffy, creamy chocolate whoopie pies!

Notes

  • Store whoopie pies in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
  • If you don’t have a piping bag, scooping batter works fine though the tops will be less smooth.
  • Adjust milk quantity in the marshmallow cream to achieve desired spreadability.
  • Ensure not to overmix the batter to keep the cake rounds soft and tender.
  • Use parchment paper on baking sheets for easy cleanup and to prevent sticking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/chocolate-marshmallow-whoopie-pies-recipe/