These super simple cheater chocolate whoopie pies start with a boxed cake mix and are filled with a delicious marshamllow fluff filling!
EASY CHOCOLATE WHOOPIE PIES
HOW TO MAKE WHOOPIE PIES:
Preheat oven to 350F degrees. Line cookie sheets with parchment paper, or spray with nonstick spray. I like the parchment paper because it makes cleaning up easier later. Or if you have a silpat, use that. Prepare cake mix according to package directions. Using a spring-release cookie scoop, scoop up batter and release into small mounds onto cookie sheet. You should be able to get about 12 circles per sheet.
Now, using the back of your scoop, gently press down (using circular motions) on each mound until the batter spreads out a bit into slightly flatter and wider circles. Just make sure to leave enough room between each circle so batter can spread a bit while baking. Put into oven and bake for about 13-15 minutes. Cakes should feel firm and spring back when you touch them. Once all your cakes have been baked. Allow them to cool for at least 30 minutes.
Now time to make the filling.With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow fluff until incorporated. Now add food coloring (if you're using). I used about a ¼ teaspoon of Wilton's Kelly Green concentrated paste icing color. Scrape down the sides of the mixing bowl and continue to mix until it has reached desired color and has been fully incorporated. Refrigerate filling until slightly firm, about 30 minutes. Bowl can be wrapped and refrigerated for up to 2 days.
Dollop about a tablespoon of filling on center of flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until filling spreads to edge of cake. Serve. We like to eat these after they've chilled for a bit. I'll individually wrap them in plastic wrap or put them in a container with a lid and pop them in the fridge for an hour or so.
Whoopie pies can be refrigerated in airtight container for up to 3 days.
Cook's Tip: Marshmallow fluff can be a wee 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 of there.
CRAVING MORE RECIPES? GIVE THESE A TRY!
ULTIMATE CHOCOLATE POKE CAKE
Ingredients
- 1 box box of devil's food cake mix
- eggs, oil, and water (as listed on back of box)
- 12 tbsp unsalted butter room temperature
- 1¼ cup powdered sugar
- 1½ teaspoon vanilla extract
- ⅛ teaspoon table salt
- 2½ cups marshmallow fluff
Instructions
- Preheat oven to 350F degrees.
- Line cookie sheets with parchment paper, or spray with nonstick spray.
- I like the parchment paper because it makes cleaning up easier later.
- Or if you have a silpat, use that.
- Prepare cake mix according to package directions.
- Using a spring-release cookie scoop, scoop up batter and release into small mounds onto cookie sheet.
- You should be able to get about 12 circles per sheet.
- Now, using the back of your scoop, gently press down (using circular motions) on each mound until the batter spreads out a bit into slightly flatter and wider circles.
- Just make sure to leave enough room between each circle so batter can spread a bit while baking.
- Put into oven and bake for about 13-15 minutes.
- Cakes should feel firm and spring back when you touch them.
- Once all your cakes have been baked.
- Allow them to cool for at least 30 minutes.
- Now time to make the filling.
- With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt.
- Beat in marshmallow fluff until incorporated, about 2 minutes.
- Now add food coloring (if you're using).
- I used about a ¼ teaspoon of Wilton's Kelly Green concentrated paste icing color.
- Scrape down the sides of the mixing bowl and continue to mix until it has reached desired color and has been fully incorporated.
- Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
- Dollop about a tablespoonful filling on center of flat side of half the cakes.
- Top with the flat side of the remaining cakes and gently press until filling spreads to edge of cake. Serve.
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 : )
Wo, that is so simple! I think i will have to pick up a jar of marshmallow fluff and do some baking!
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!
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!
We all need shortcuts sometimes! Love the green filling, they look wonderful!
OMG. I want one right now. Those look wonderful and very St. Patrick's Day. Yum.
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!
Haha Bonnie - very true! I'll have to work on those moon pies 🙂
These look delicious, and so festive! What a great idea.
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!
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!
Lovley beautiful colorful pies! The green and chocolate color contrast looks so great, thank you for sharing 🙂
You must have had a leprechaun in your kitchen helping you. Your moon pies looks so good, especially for St. Pat's Day!
Wow these whoopie pies look amazing! Love the bright green too!
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 🙂
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.
These look amazing. Love the added green. I want to make them right now..
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!
How cute! The green filling is perfect for st.pat's day!
Thanks for that tip too 🙂
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!
Yes! Finally a whoopie pie filling that does not call for crisco/shortening. I can't wait to make these. thanks.
Love them. You've finally convinced me to give whoopie pies a go. Fun colours and look delicious with that marshmallow fluff, too!
I love festive treats and these look perfect for St. Patricks Day! Yummy!
I love whoopie pies! Yum. Great post.
I am loving that marshmallow fluff in there! wow!! ♥- Katrina