Whoopie Pie Recipe
These Whoopie Pies are a staple in Maine, and once you make them, they'll also be a staple in your home! These come together quickly, and easily.
Ingredients
For The Whoopie Pies:
- 1 2/3 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 stick unsalted butter at cool room temperature
- 1 cup lightly packed dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups buttermilk at room temperature
For the Marshmallow Filling:
- 297 grams marshmallow creme fluff
- 15 tablespoons unsalted butter at cool room temperature
- 1 cup powdered sugar sifted
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine sea salt
Recipe Instructions
For the Whoopie Pies:
- Preheat your oven to 375°F and line large baking sheets with parchment.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Using a hand mixer, mix the butter and brown sugar on low until combined. Turn the speed to medium-high and beat for about 3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat for another 3 minutes, or until fully incorporated.
- Add half the dry ingredients and half the buttermilk to the batter. Mix on low until just combined, scraping down the sides and bottom as needed. Add the remaining buttermilk and dry ingredients and mix again until everything is blended. The batter should be thick, fluffy, and slightly sticky—similar to a very thick cake batter.
- Using a medium (1½-tablespoon) scoop, drop even mounds of batter onto the lined baking sheets, spacing them 2 inches apart. Bake for about 11 minutes, until the tops look dry and the cakes spring back slightly when gently pressed. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the Filling:
- In a glass bowl, beat together the marshmallow creme and butter on low until blended. Scrape down the bowl, then add the powdered sugar, vanilla, and salt. Mix on low until combined, then increase to medium-high and beat for about 3 minutes until smooth and creamy.
To Assemble:
- Scoop marshmallow filling (about 1½ tablespoons) onto the flat side of half the cakes. Top with the remaining cakes to make sandwiches.
- If you're taking them somewhere, refrigerate for at least an hour first to help them firm up. Serve chilled for a fudgier bite. Keep them in an airtight container—either at room temp for up to a day or in the fridge for up to 4 days.
Nutrition
Calories: 3115kcalCarbohydrates: 330gProtein: 44gFat: 190gSaturated Fat: 119gPolyunsaturated Fat: 8gMonounsaturated Fat: 49gTrans Fat: 7gCholesterol: 485mgSodium: 4326mgPotassium: 1587mgFiber: 27gSugar: 137gVitamin A: 5743IUCalcium: 505mgIron: 18mg
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