Chocolate Whoopie Pies with Quick Marshmallow Frosting
These Chocolate Whoopie Pies have a fluffy whipped marshmallow frosting sandwiched between two soft and cakey chocolate cookies. It’s an easy sweet treat!
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.
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.
Enjoy!
Chocolate Whoopie Pies with Quick Marshmallow Frosting
Ingredients
For the whoopie pie batter:
- 15 oz all-purpose flour, by weight (3 cups, measured)
- 6 oz unsweetened cocoa powder, by weight (1.5 cups, measured)
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1.5 cups sugar
- 2 extra large eggs
- 2 cups buttermilk at room temperature
- 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
Instructions
- Preheat the oven to 400 degrees F, and line two sheet pans with silpats or parchment paper.
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set this aside for now.
- 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.
- 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.
- 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.
- To assemble the whoopie pies, place a scoop of the frosting in between two whoopie pie halves. Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Disclosure: this post contains Amazon affiliate links for products I love, use, and recommend.
35 Comments on “Chocolate Whoopie Pies with Quick Marshmallow Frosting”
How many does this make? I’ve looked everywhere but can’t find an amount.
If you look in the recipe box toward the top the recipe has the yield (which is 2 dozen here).
Hye Joanne, dat’s hell of a whoopie pie! cant wait to try, but I have a question.
Do I still need the 2 cups of water to be added in the butter and sugar cream mixture? or I can omit this totally? I saw u added water in the video but its not in the recipe description.
Please advise. Thank you.
Hi Pritie, you need 2 cups of buttermilk for this recipe. I only had powdered buttermilk on hand, which is 2 cups of water + 1/2 cup of that buttermilk powder. So that water in the video was effectively buttermilk.
I tried this recipe and it was okay. The batter was too flour-y and not sweet enough. I did like the consistency and how it came together and baked I would just add more sugar next time. I used a regular 1.5oz cookie scoop and got about 30 sandwiches. The filling was delicious but needs to be served fresh. It hardened completely the next day. I doubled the recipe and it was the percent amount; there was no need to make 2 separate batches. It all fit in one bowl.