Classic Chocolate Whoopie Pies with Creamy Vanilla Filling
Make soft, cakey chocolate whoopie pies from scratch. This recipe uses buttermilk for a tender texture and features a sweet, fluffy marshmallow cream filling.
- Prep Time: 25 min
- Cook Time: 12 min
- Total Time: 37 min
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup shortening
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the buttermilk, oil, eggs, and 1 teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully stir in the hot water until the batter is smooth. The batter will be thin.
- Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You will likely need to work in batches.
- Bake for 10 to 12 minutes. The cakes should spring back lightly when touched. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the filling: In a large bowl, beat the softened butter and shortening together until creamy.
- Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and milk, beating until the frosting is light and fluffy.
- To assemble, spread a generous amount of filling onto the flat side of one cooled chocolate cake. Top with a second cake, flat side down, to create a sandwich.
- Repeat with the remaining cakes and filling.
Notes
- For the softest cakes, do not overmix the batter after adding the wet ingredients to the dry.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- This recipe makes about 18 to 20 assembled whoopie pies.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 380
- Sugar: 45
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 55