Easy Whoopie Pies
These super simple chocolate whoopie pies start with a boxed cake mix and are filled with a delicious homemade marshmallow fluff filling!
A DELICIOUSLY EASY HANDHELD DESSERT
I’m going to give y’all the cheaters version to making whoopie pies (if you don’t already make them this way yourself). Making baked goods totally from scratch is always wonderful if you have time, but honestly, making whoopie pies can be a bit tedious!. So I’ve tried to make this recipe easy to follow and to use tips to create perfect whoopie pies!
FREQUENTLY ASKED QUESTIONS:
They are basically individual handheld cake sandwiches with a cream filling. They are usually chocolate but you can find them in other flavors.
There are several ways to make the filling. Some use a shortening base filling which is the more traditional way. Others use a marshmallow based filling (like the one I am sharing here).
I don’t see why not. I have only ever made these using the chocolate so I can’t tell you the tastes, etc. of other cake mix flavors and pudding combinations but this is a fairly simple recipe to customize. It will have to be something you experiment with. If you try other flavors, please let me know how it turns out for you!
Leftover whoopie pies should be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days. They can also be frozen. Individually wrap each whoopie pie in plastic wrap. Then wrap again in aluminum foil (to prevent freezer burn). They can be stored in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chocolate cake mix – use your favorite cake mix brand. I love Duncan Hines but any cake mix will work here.
- instant chocolate pudding – this actually helps to “stiffen up” the cake mix to make it a bit more thick and easier to hold together.
- eggs, oil and water – you are not using the amounts on the back of the box. You will use the amounts I give instead of(in the recipe card at the end of the post).
- salted butter – it needs to be real butter and not margarine. Margarine is mostly oil and it doesn’t hold up well in this filling.
- confectioner’s (powdered) sugar
- vanilla extract
- marshmallow fluff – you could also use marshmallow creme (whichever one you can find).
HOW TO MAKE EASY CHOCOLATE WHOOPIE PIES:
Heat oven to 350°F. Line two large cookie sheets with parchment paper a silpat, or lightly spray with nonstick cooking spray. In a large bowl, beat together chocolate cake mix, instant chocolate pudding mix, eggs, water and vegetable oil until thoroughly combined.
Pour batter into a 1 gallon ziploc bag and seal. Cut a small hole off of one of the bottom corners.
Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).
Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
To make the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes then beat in vanilla extract. Beat in marshmallow fluff until incorporated. Refrigerate filling until slightly firm, about 30 minutes.
Once cookies are cooled, spread filling (about 2 tablespoons – you want a thick filling) on flat side of one cookie.
Top with the second cookie, flat side down to make a sandwich. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Cook’s Tip: Marshmallow fluff can be a bit sticky to work with. Spray your measuring cups with nonstick spray to help it come out easier. Also, when you are spooning the filling onto the cakes, do the same thing. Just spray your spoon with nonstick spray and it will slide right out.
CRAVING MORE?
Easy Whoopie Pies
Ingredients
For the cakes:
- 1 box devil's food cake mix (see notes below)
- 3.9 ounce box instant chocolate pudding mix
- 3 large eggs
- ¾ cup water
- ½ cup vegetable oil
For the filling:
- 12 Tablespoons (1 1/2 sticks) salted butter, room temperature
- 1¼ cup powdered sugar
- 1½ teaspoons vanilla extract
- 2½ cups marshmallow fluff
Instructions
- Heat oven to 350°F. Line two large cookie sheets with either parchment paper, Silpat, or lightly spray with nonstick cooking spray.
- In large bowl, beat together 1 box devil's food cake mix, 3.9 ounce box instant chocolate pudding mix, 3 large eggs, 3/4 cup water and 1/2 cup vegetable oil until thoroughly combined (batter will be thick).
- Pour batter into a 1 gallon ziploc bag and seal. Cut a hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).
- Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
For the filling:
- With electric mixer on medium speed, in a medium-sized bowl, beat 12 Tablespoons (1 1/2 sticks) salted butter, room temperature and 1¼ cup powdered sugar until fluffy then beat in 1½ teaspoons vanilla extract.
- Beat in 2½ cups marshmallow fluff until incorporated. Cover bowl with plastic wrap and refrigerate filling until slightly firm, about 30 minutes.
To assemble:
- Once cookies are cooled, spread filling (about 2 Tablespoons – you want a thick filling so use your best judgement) on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
- Then enjoy! If not eating immediately, I suggest wrapping each one individually in plastic wrap and storing in the refrigerator for up to 3 days.
Video
Notes
- Marshmallow fluff can be a bit sticky to work with. Spray your measuring cups with nonstick spray to help it come out easier. Also, when you are spooning the filling onto the cakes, do the same thing. Just spray your spoon with nonstick spray and it will slide right out.
- I recommend going with a brand that has the largest ounces. As of the time of writing this, Duncan Hines and Pillsbury are 15.25 ounce boxes and Betty Crocker is only 13.25 ounces. The larger size boxes are recommended for this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: March 2011
Updated and republished: April 2022
These came out delicious! I made some from another website and didn’t love how they tasted. These were soft and chocolaty and much easier. Thank you!
This recipe worked beautifully! I never use cake mixes but I was in a time crunch so I needed something to save a bit of brain work and prep time. I needed to make 50 smaller Whoopie pies for a Maine-themed party (they are the official state dessert of Maine!), for some very savvy and sophisticated adults. So I followed the basics, except that I doubled it, stirred 2 heaping tablespoons of instant espresso powder to the water portion, used 2 tablespoons of vanilla bean paste instead of extract, and beat a cup of black cocoa powder into the batter as well. I used a spring-back 1 tablespoon cookie scoop, and they baked up perfectly at 9 minutes a batch. For the filling, I followed the recipe but also added an 8 ounce brick of room temp cream cheese for some tanginess, and a 1/2 teaspoon of kosher salt in addition to the salted butter. The guests went absolutely INSANE for these – guests were raiding the refrigerator of the hostess to steal them to take home! I’m not even a real chocolate lover and I thought these were over the top delicious!! Thank you so much for sharing this simple recipe and for making it so easy to tweak!
Hi Erin- I see you added a cup of black cocoa powder. Did you adjust any liquids? I am having a Maine themed party, too! Thanks!
Good recipe, except I ran of filling. You could up the filling 1/4 or 1/2 more.
Super moist! Great recipe! The wife likes cream cheese frosting for them, my daughter and I like the fluff frosting. Thank you for sharing this recipe!
Thanks so much Dave! I really appreciate you taking the time to come back and comment!
These were an enormous hit at our church bake sell! I wish I would’ve made more. They were so simple and that filling was phenomenal!! Thank you so much – I love your site!
Thanks so much Stacy!! Yay!!! That makes me so happy to hear!!!
what size cake mix? different companies have different sizes.
I mention above that I like to use the Duncan Hines 🙂
I need a filling that can sit out for 8 hours or more and still be safe. Would this work ?
Unfortunately anything with dairy in it is not recommended to sit out that long. I’m sorry!
There are recipes using whipped frosting and adding a stablizer such as a little bit of flour, coconut milk, powder, or cornstarch of which are non dairy, and then add-ins to adjust the flavor and sweetness
I made these and they sat out for 3 days and still tasted great
Can these be frozen? For how long,?
I actually answer that above in the Frequently Asked Questions section 🙂
So good and so easy! Was a huge hit. Loved that filling too!!
Made these for a church bakes sale and wish I had made double or triple. They were the first thing gone! Once they tried one, they wanted more ha! Thank you of such a fun and yummy recipe!
These really are so easy and so good. Thank you!
Everyone loved these! So easy to make!
Thank- you
these came out awesome ! everyone loved them. i will be making these forever..lol
simple & so so very yummy..
I have never made whoopie pies. These were very easy to make and they are delicious. The only thing that I did different is that I used vanilla bean paste instead of extract.
Thank you for this delicious recipe!!
I’m so thrilled you enjoyed this one! Thanks so much for coming back to comment!
We loved the cakes! I made cream cheese icing for the filling it was great we will make it again!!
These are so freaking delicious!
Thank you for sharing the recipe we all really enjoyed them.
Another delicious recipe!
I just found your blog and am your newest follower. These whoopie pies look incredible. Thanks for creating such a fantastic blog — I'll be back often.
I had no idea that making whoopie pies were so easy! I love them so much. I should give them a try sometime. Thanks, Brandie!
I love how simple these are yet they are sooo good!
I love these! So simple and perfect for any holiday just by changing the filling color!
Have a great weekend 🙂
What a delicious way to celebrate the holiday. That green filling looks great.
Can you believe I've never made whoopie pies before? I like the sound of your easy method. I keep wanting to try making some 🙂
I have never made a whoppie…so thanks for the easier cake mix version.
I am loving that marshmallow fluff in there! wow!! ♥- Katrina
I love whoopie pies! Yum. Great post.
I love festive treats and these look perfect for St. Patricks Day! Yummy!
Love them. You've finally convinced me to give whoopie pies a go. Fun colours and look delicious with that marshmallow fluff, too!
Yes! Finally a whoopie pie filling that does not call for crisco/shortening. I can't wait to make these. thanks.
IMO shortcuts recipes are sometimes the best! This is a great one that I will have to try. I've been dying to make whoopie pies and this just looks too good and easy to pass up! Thanks!
How cute! The green filling is perfect for st.pat's day!
Thanks for that tip too 🙂
Your whoopie pies are too cute and so festive! I haven't made whoopie pies before and I think I need to do it soon. These look great!
These look amazing. Love the added green. I want to make them right now..
I always think whoopie pies look good, but I've never had the nerve to make them – they look like so much work! And I'm afraid that after all that work I'd feel I was entitled to eating about three of them. 🙂
I'm happy to see your green filling isn't mint. Sometimes I'm just not a mint chocolate fan. Chocolate and marshmallow? Oh, I'm all for that.
Perfect St. Patrick's Day treats! And after making many batches of homemade whoopie pies, I love your shortcake…I don't think my family would even notice the difference 🙂
Yay for whoopie pies! I've been addicted lately, and they can take a bit of time and effort, so I love that you've found a shortcut. These look delightful!
Wow these whoopie pies look amazing! Love the bright green too!
Oh, I love the shortcut way! Too clever. And the "spray the inside of your measuring cup" tip – when I first heard about it, my mind darn near boggled. Great tip!
You must have had a leprechaun in your kitchen helping you. Your moon pies looks so good, especially for St. Pat's Day!
Lovley beautiful colorful pies! The green and chocolate color contrast looks so great, thank you for sharing 🙂
We all need shortcuts sometimes! Love the green filling, they look wonderful!
I'm game for any easy baking recipe – I'm a terrible baker! These look great and I like the fluff idea. I was just eating a whoppie pie the other day and complained about how the filling just squeezes out too much. The fluff must keep it all together better. And less dairy, which is a good thing for me! Thanks!
These look delicious, and so festive! What a great idea.
Haha Bonnie – very true! I'll have to work on those moon pies 🙂
Lin Ann – we love to eat these cold. Plus, keeping them cold helps with any problems of frosting squeezing out too. 🙂
I really hope you enjoy them if you try it!
OMG. I want one right now. Those look wonderful and very St. Patrick's Day. Yum.
This looks really easy like you said! I love how they turned out. I might just make them, I think that my kids will enjoy it very much! Thanks for sharing!
Wo, that is so simple! I think i will have to pick up a jar of marshmallow fluff and do some baking!
I am all about easy so I think I'd make em the cake box way! They are just too cute for St. Pattys Bran! Love em : )