Whoopie Pies Chocolate Cream (Printable)

Soft chocolate cake sandwiches filled with luscious vanilla cream, perfect for sweet occasions.

# What You Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour (250 g)
02 - 3/4 cup unsweetened cocoa powder (75 g)
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - 1/2 cup unsalted butter, softened (110 g)
08 - 1/2 cup vegetable oil (120 ml)
09 - 2 large eggs
10 - 1 cup buttermilk (240 ml)
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - 3/4 cup unsalted butter, softened (170 g)
13 - 2 cups powdered sugar, sifted (240 g)
14 - 1 jar marshmallow creme (about 7 oz / 200 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
03 - In a large bowl, beat granulated sugar, softened butter, and vegetable oil until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
05 - Drop batter by 2-tablespoon-sized mounds onto prepared baking sheets, spacing them about 2 inches apart.
06 - Bake for 10 to 12 minutes, until the cakes spring back when lightly pressed. Let rest on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
07 - Beat softened butter until smooth. Gradually add powdered sugar, then incorporate marshmallow creme, vanilla extract, and salt. Continue beating until mixture is light and fluffy.
08 - Spread or pipe the filling onto the flat side of half the cooled cakes. Top with the remaining cakes to form sandwiches.
09 - Refrigerate assembled pies for 30 minutes to set the filling and enhance texture.

# Expert Advice:

01 -
  • The chocolate cakes stay impossibly soft and tender, nothing like the dense cake-like imposters you might remember.
  • That marshmallow-spiked cream filling is the secret weapon—it's nostalgic but never too sweet, and honestly, you'll want to eat it straight from the bowl.
  • They come together in under an hour, and twelve pies means you have enough to share or stash for the week.
02 -
  • Room temperature ingredients mix together more smoothly and create a better texture in the final cakes—cold butter and eggs are the enemy of a tender crumb.
  • Don't overbake these; the moment they spring back when touched is the moment you pull them out, because they'll set as they cool and you can always bake slightly underdone ones a bit longer, but you can't unbake them.
  • If your marshmallow creme is thick and difficult to mix, warm it slightly in the microwave for 10 seconds—it'll blend like a dream.
03 -
  • If you want deeper chocolate flavor without changing the recipe, add ½ teaspoon of instant espresso powder to the dry ingredients—it amplifies chocolate without adding coffee taste.
  • Use marshmallow creme straight from the jar; the fluff version is lighter and can throw off the texture of your filling.
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