Easy Whoopie Pies (+Video)
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).
There are two competing theories. One is that they are named after a 1920’s musical called “Whoopee!” where chocolate pies were thrown out to the audience during a song called “Makin’ Whoopee”. The other theory is that they were invented by Amish women who packed them into their husbands lunches and when the men opened their lunch pails, they would shout “Whoopie!”
The only similarity is that they both are dessert sandwiches with cream filling. That is where the similarity ends. Moon Pies are more like cream-filled cookies. Whoopie Pies are more like cream-filled cakes.
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: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chocolate cake mix
- instant chocolate pudding
- eggs
- water
- vegetable oil
- salted butter
- confectioner’s (powdered) sugar
- vanilla extract
- marshmallow fluff
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 (+Video)
Ingredients
For the cakes:
- 15.25 ounce box devil's food cake mix
- 3.9 ounce box instant chocolate pudding mix
- 3 large eggs
- ¾ cup water
- ½ cup vegetable oil
For the filling:
- 12 Tablespoons salted butter room temperature
- 1¼ cup powdered sugar
- 1½ teaspoon 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 chocolate cake mix, instant chocolate pudding mix, eggs, water and 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, beat butter and sugar together until fluffy 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 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 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.
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 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.