Whoopie Pies Chocolate Cream (Printer-friendly)

Soft chocolate cakes sandwiched with vanilla cream offer a luscious, timeless treat.

# What You'll Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour (250 g)
02 - 3/4 cup unsweetened cocoa powder (75 g)
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - 1/2 cup unsalted butter, softened (110 g)
08 - 1/2 cup vegetable oil (120 ml)
09 - 2 large eggs
10 - 1 cup buttermilk (240 ml)
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - 3/4 cup unsalted butter, softened (170 g)
13 - 2 cups powdered sugar, sifted (240 g)
14 - 1 jar marshmallow creme/fluff (7 oz / 200 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
03 - Using an electric mixer, beat the sugar, butter, and oil in a large bowl until light and fluffy.
04 - Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
06 - Drop 2-tablespoon-sized mounds of batter on the prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 10 to 12 minutes until cakes spring back when lightly touched. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the butter until smooth. Gradually add powdered sugar, then blend in marshmallow creme, vanilla extract, and salt. Beat until fluffy.
09 - Spread or pipe the filling onto the flat side of half the cakes, then top with the remaining cakes to form sandwiches.
10 - Refrigerate the assembled sandwiches for 30 minutes to achieve the best texture before serving.

# Expert Tips:

01 -
  • They're soft, fudgy, and nothing like the store-bought versions that taste like plastic.
  • Once you nail the technique, you can make 12 pies in under an hour and actually impress people without breaking a sweat.
02 -
  • Room temperature eggs and butter make a difference you can actually taste and feel in the texture of the finished pies.
  • Don't open the oven door to peek, because the cakes are delicate and a sudden temperature shift can cause them to collapse or bake unevenly.
03 -
  • A spring-loaded ice cream scoop ensures uniform cake sizes so they all bake at the same rate and look professional when assembled.
  • If your filling seems too soft after you add the marshmallow creme, pop it in the fridge for five minutes and beat it again rather than adding more powdered sugar, which makes it grainy.
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