Chocolate Whoopie Pies with Quick Marshmallow Frosting

Chocolate Whoopie Pies Recipe

Take a bite into one of these chocolate whoopie pies, and you’ll be taken to another place.

A place so wonderful that your body goes into autopilot, and 10 seconds later you come back to reality and realize that you’ve just taken so many bites that all of the whoopie pies you prepared are gone.

And you didn’t take enough pictures.

In fact, you only took five. Oops.

My friends, this is what happened to me. I don’t remember the last time I went so wild over a dessert, or really ANYTHING for that matter. I have made whoopie pies many times, but never one like this. I worship this whoopie pie.

Whoopie Pie Marshmallow Filling Recipe

If you’re not familiar with whoopie pies, they’re like a cakey cookie sandwich with frosting in the middle.

This one has chocolate whoopie pie cookies with a big dollop of marshmallowy creamy billowy frosting in the middle.

Please oh please, make these whoopie pies. I made a video for you, showing you exactly how to make it from start to finish, so you have no excuse not to.


Chocolate Whoopie Pies with Quick Marshmallow Frosting


For the whoopie pie batter:

  • 15 oz all-purpose flour (3 cups)
  • 6 oz unsweetened cocoa powder (1.5 cups)
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1.5 cups sugar
  • 2 extra large eggs
  • 2 cups buttermilk, at room temperature (I use this powdered buttermilk, it’s awesome!)
  • 1.5 teaspoons pure vanilla extract

For the Seven Minute Marshmallow Frosting:

  • 3/4 cups sugar
  • 1 tablespoon white corn syrup
  • 1/4 cup egg whites (about 2 egg whites)
  • 1/8 teaspoon salt
  • 1 teaspoons pure vanilla extract


  1. Preheat the oven to 400 degrees F, and line two sheet pans with silpats or parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside for now.
  3. Cream together the butter and sugar until well mixed. Remember that during the creaming process, the sugar cuts little holes into the butter, and the baking soda/powder fill those holes up with gas, giving our whoopie pie cake pieces lightness and tenderness. Mix in the eggs, buttermilk, and vanilla extract until combined. The batter may look clumpy and soupy but that’s okay. Slowly mix in the dry ingredients until there are no more flour streaks, but take care not to overmix the batter. It will have lumps, and that’s fine.
  4. Use a medium cookie scoop or disher to portion our 12 scoops of batter onto each sheet pan. Bake them in the center of the oven for 10 minutes, then let them cool.
  5. To make the frosting, set up a double boiler (a heatproof bowl set in a saucepan with an inch of simmering water in it, make sure the water doesn’t touch the bowl), and add the sugar, corn syrup, egg whites, and salt. Using a hand mixer on medium speed, whip the mixture for exactly 7 minutes. It will be thick and glossy by the end of the cooking process. Whip in the vanilla extract, then let it cool.
  6. To assemble the whoopie pies, place a scoop of the frosting in between two whoopie pie halves. Serve and enjoy!

Recipe Notes:

Recipe note: If you like lots of filling in your whoopie pies, you will likely need to make two batches of frosting. I don’t recommend doubling the filling recipe and making it in one batch because it will probably be too much volume for the bowl, and the egg whites won’t get to cook to 165 if there’s too much in there.

Whoopie pie portion adapted from Martha Stewart’s recipe

All images and text ©.


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