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Soft, cakey chocolate cookies sandwiched together with a fluffy, sweet marshmallow cream filling. This classic New England treat is a delightful cross between a cookie, a cake, and a pie, perfect for any occasion.
For 12 servings
Preheat oven and prepare baking sheets. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
Combine dry ingredients for the cakes. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Mix the wet ingredients for the cakes. In a large bowl, using an electric mixer, beat the granulated sugar, vegetable oil, and egg on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Beat in 1 teaspoon of vanilla extract.
Combine wet and dry ingredients. With the mixer on low speed, add about one-third of the dry ingredients to the wet mixture, followed by half of the buttermilk. Repeat the process, ending with the final third of the dry ingredients. Mix only until just combined; do not overmix. The batter will be slightly thick.
Portion and bake the cakes. Using a 2-tablespoon cookie scoop, drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the tops are set and spring back when lightly touched. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the marshmallow filling. While the cakes cool, make the filling. In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed until creamy, about 1-2 minutes. Sift in the powdered sugar and beat on low speed until combined, then increase to medium-high and beat until smooth and fluffy. Add the marshmallow fluff and the remaining 1 teaspoon of vanilla extract. Beat until fully incorporated and light.
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Soft, cakey chocolate cookies sandwiched together with a fluffy, sweet marshmallow cream filling. This classic New England treat is a delightful cross between a cookie, a cake, and a pie, perfect for any occasion.
This new_england recipe takes 37 minutes to prepare and yields 12 servings. At 395.02 calories per serving with 4.3g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Assemble the whoopie pies. Once the chocolate cakes are completely cool, pair them up by size. Pipe or spoon a generous amount of filling onto the flat side of one cake half. Gently press another cake half on top to create a sandwich, allowing the filling to spread to the edges. Repeat with the remaining cakes and filling.
Rest and serve. For the best flavor and texture, let the assembled whoopie pies rest at room temperature for at least 30 minutes before serving. This allows the cakes to soften slightly and the flavors to meld.
Replace the marshmallow fluff with an equal amount of creamy peanut butter and add an extra 1/2 cup of powdered sugar to the filling for a classic chocolate-peanut butter combination.
Add 1/2 teaspoon of peppermint extract to the filling and a few drops of red food coloring for a festive, minty twist, perfect for the holidays.
For an autumnal version, replace the cocoa powder with 1.5 teaspoons of pumpkin pie spice and add 1 cup of pumpkin puree to the cake batter. Pair with a cream cheese frosting.
Add 1-2 tablespoons of red food coloring to the cake batter and use a classic cream cheese frosting for the filling.
Chocolate contains compounds like theobromine and phenylethylamine, which can trigger the release of endorphins and serotonin in the brain, contributing to a feeling of happiness and well-being.
The carbohydrates from the flour and sugar provide a rapid source of energy, making this a satisfying treat when you need a quick pick-me-up.
One chocolate whoopie pie contains approximately 370 calories, depending on the exact size and amount of filling used.
Chocolate whoopie pies are a dessert and should be considered an indulgent treat. They are high in sugar, fat, and calories and are not considered a health food. Enjoy them in moderation as part of a balanced diet.
Store them in a single layer in an airtight container at room temperature for up to 3 days. If your kitchen is warm, or for longer storage, you can refrigerate them for up to a week. They can also be frozen for up to 3 months.
Flat cakes can be caused by a few things: over-mixing the batter, which develops gluten and deflates the air; using expired baking soda or baking powder, which won't provide enough lift; or the batter being too warm. Chilling the batter for 15-20 minutes before scooping can help prevent spreading.
Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but they will still be delicious.
The whoopie pie is a classic American dessert with origins claimed by both New England and the Pennsylvania Amish community. It's considered the official state treat of Maine.