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”
Hi Joanne,
We don’t have buttermilk in our country, what can i substitute?
Thanks
Hi Sharon, you can do a buttermilk substitute, which would be 1 cup of milk mixed with 1 tbsp of white vinegar in place of 1 cup buttermilk. Let it sit for 5 minutes so it can curdle slightly.
Hi! I’ve read this substitute.. so i will be using 2 cups of milk plus 2 tbsp of vinegar.right?
Hi Joanne!
I’m back to update after giving these whoopie pies a try. I’m not a frosting person but I really highly recommend tripling the marshmallow filling recipe to anyone else keen to make these. After doubling the filling recipe I find that I have barely enough for the second batch of whoopie pies (had to fill them scarcely and even so, there was none left for the last whoopie pie. I filled that w Nutella. Delicious too! :p). To think I even asked if I should half the given filling recipe LOL.
Also, these taste even better after refrigerating them overnight. So so sooo good! The flavors in the cake settled, chocolate is intensified and they didn’t fall apart as easily, a little firmer. LOVE it! Thanks for sharing for the recipe Joanne! 🙂
Hi Irene, YAY!! I’m so glad you loved the whoopie pies! And it’s great to hear your tips and experiences too.
I am seriously dying over that first picture…holy yum is all that comes to mind!! Well, that and I need these in my kitchen 🙂 These are incredible!!!
Drooling over here! This whoopie pie wouldn’t stand a chance around here! 😉
Wow….these look absolutely fantastic! I especially like how gooey that filling looks. Speaking of the filling, do you think that you could flavor it somehow? Ooh, or could you add raspberries to the cake itself? I love chocolate+raspberry, and marshmallow would just fit right in with those two. 😉
I’ll be right over!!!
These look like perfect whoopie pies! I love that you created a homemade marshmallow filling!
Is the amount of filling you used in the whoopie pie shown in your video considered “lots”? I’m wondering whether I should half the filling recipe or make a full batch. Most cupcake frosting recipes make wayyy too much for my cupcakes lol. Don’t want any of it to go to waste! Thanks dear 🙂 these whoopie pies look really good! I can’t wait to try this out
Hi Irene, I suggest you make a full batch. That would probably make enough frosting to only put a little in each whoopie pie (the batter makes a lot of whoopie pies). The one pictured has a ton of filling in it…partially because I like it like that and partially because it looks better for the photo lol.
I’ve never been a whoopie pie fan….but you have TOTALLY converted me! Once again….you rock!
I’ve been wanting to make choc whoopie pies – good to know the Martha recipe is a keeper. Whoa, 400F oven though. Anytime I bake cookies at 375 F they get a little dry and funny but if you say so with the 400. Between you and Martha, you know what’s up! And that frosting. Omg! YESSSSSS!
They’re awesome! I adjusted the recipe a bit, mostly less flour and less sugar, but they are great. 400 works well, they come out moist and light!
Thanks I thought that might be it Joanne! Just wanted tobe sure it was not left out! I will try these soon!
Why marshmallow ,when there are no e in recipe? Just wondering?
Hi Frankie, it tastes a lot like a marshmallow filling, and has a fluffiness and texture similar to a homemade marshmallow.
Do you think I could use powdered meringue instead of egg whites? Then I wouldn’t have to do the double boiler right? Could I just put it all in the mixer? Can’t wait to try…my boys will love it!
Hi Denise, I have never baked with powdered meringue so I am not sure. However, if you have your own recipe that you know you love, you can just use that instead. Enjoy!
Thanks for the recipe. I don’t think my Maine son-in-law has had these since he left Maine, over 50 years ago.
Neat! I am hoping to get up to Maine sometime this summer. I want to eat some lobster and see the beautiful little towns!
Yay! A pie for pi day!! Not the kind I was expecting, but yum!!
Haha, I had no idea!
Joanne, what is the program or network that you mention in your video? I couldn’t make it out, thanks! Kate
Hi Kate, it’s called Sorted Food, and I just adore them! Here’s the link to their channel: http://www.youtube.com/sortedfood
Hi again Joanne, I think I might try making these this weekend. Is there anything I can substitute for the white corn syrup? Thanks so much! Love you and your videos and your blog and your recipes! I am in Canada so sometimes I can’t get the same products you can but we try! 🙂
Hi Kate, use a super fine granulated sugar instead of regular (it will dissolve easier) and you can omit the corn syrup altogether. Hopefully it goes well. The corn syrup helps stabilize the mixture but you should be okay as long as you don’t overheat the frosting.
Hi Joanne,
Well I am sorry to disappoint but I have to say these were not my favorite. They were rather labor-intensive and I didn’t feel that the result was worth it. Not sure why exactly, maybe just too chocolatey? The process I found very messy, everything was so sticky and the frosting was leaking out and to me, there was too much chocolate vs the frosting. I am sorry but I won’t make these again. Although it did remind me of this recipe for Oreos that my son brought home from school when he was about 5. The cookies were a bit thinner and we used a cream cheese frosting/filling. I still love your blog and your recipes and will continue to try your recipes! (I live in Alberta which is at a very high altitude, perhaps that had something to do with it?) Hugs, Kate
Oh dear, high altitude baking is very tricky. Usually you need to increase oven temperature, decrease baking time, decrease sugar, increase liquid by 1-2 tbsp per 3000 feet, and/or increase flour in order to adjust a recipe for high altitude. The altitude may have affected the rise, though I have no experience with high altitude baking so I don’t know. Anyway, I’m sorry to hear these didn’t go well in your kitchen, I love these so much! Thanks for giving them a try though. Happy cooking.