Favourite Homemade Whoopee Pies
Submitted by musiquegurl
Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.
YIELD
40 servingsPREP
35 minCOOK
15 minREADY
50 minTwo pillowy chocolate cakes wrap around a cloud of marshmallow filling in this classic New England treat. The cocoa cakes turn out tender thanks to the alternating add of milk and flour into the creamed butter mixture, a trick that keeps the gluten relaxed and the crumb soft.
The whisk-the-dry-ingredients shortcut skips sifting without sacrificing a smooth batter. Just be sure to start and end with the flour mixture so the wet ingredients get fully absorbed.
For the filling, beating the marshmallow creme with butter, shortening, and powdered sugar for a full two minutes is what gives it that signature light, airy texture. Underbeat it and you’ll end up with a dense, sticky paste instead of fluff.
Pro Tips
- Drop batter in evenly sized heaping tablespoons so all the cakes bake at the same rate, mismatched sizes lead to over and underdone pies.
- The cakes are done when they spring back from a light touch, not when they look set on top. They firm up considerably as they cool.
- Let cakes cool completely before filling, warm cakes will melt the filling into a runny mess.
- Press the assembled pies just enough that the filling peeks out the sides, that squish is part of the charm.
- Wrap leftovers in plastic and refrigerate, the butter in the filling won’t hold at room temp for long.
Variations
- Add a teaspoon of espresso powder to the cake batter for a deeper chocolate flavor.
- Swap half the marshmallow filling for peanut butter for a chocolate peanut butter version.
- Roll the filled edges in mini chocolate chips or crushed candy canes for a holiday twist.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Grease 3 or 4 baking sheets and set aside.
TO MAKE THE PIES:
Beat the sugar and butter in the large bowl of an electric mixer until well blended.
Mix the flour, cocoa, baking soda and salt in a medium-sized bowl with a wire whisk until light and thoroughly combined. (Using the wire whisk to blend the dry ingredients, in this case, makes sifting unnecessary).
With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture, beating well after each addition.
Beat in the vanilla.
Drop the batter by heaping measuring tablespoons 2 inches apart on the prepared baking sheets.
Bake for 15 minutes or until cakes spring back when touched lightly. The little cakes will be about 2½ inches in diameter after baking. You should have about 40 cakes.
Remove to wire racks to cool.
TO MAKE THE FILLING:
In a large bowl, combine the butter, marshmallow creme, sugar, shortening and vanilla.
Beat for 2 minutes, using an electric mixer set on high speed, until light and fluffy.
ASSEMBLY:
Place about 1 tablespoon of filling on the flat sides of half the cakes.
Top with the remaining cakes and press together so that the filling squashes out the sides a little.
NOTE: Because of all the butter in the filling, these pies should not be held at room temperature indefinitely.
Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or frozen for future use.
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