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Chocolate Whoopie Pies

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Chocolate Whoopie Pies

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 even when using a boxed mix. And sometimes I have a short attention span when it comes to baking. Please note: I do not pipe frosting on anything, I always slather it on there with a knife or a spoon. I just don’t have the patience for piping frosting.
I probably need to work on that. So I’m going to take the shortest route here. I will point out that I have made these before using a “from scratch” recipe by Cook’s Illustrated (a printable recipe for those will be on bottom of this post). They were very tasty and they came out very thick. However, I have to say, the ones from the box mix come out just as good (the cakes are a bit thinner), and it really is the filling that makes these so good, and we’re going to make the filling from scratch.
Ingredients:
for the cakes:
1 box of devil’s food cake mix
eggs, oil, and water (in quantities indicated on back of box)
for the filling:
1-½ stick (12 Tbsp) unsalted butter, room temperature
1-¼ cup confectioner’s sugar
1-½ teaspoon vanilla extract
⅛ teaspoon table salt
2-½ cups marshmallow fluff
Directions:

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 1/4 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.

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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.

this photo is the homemade whoopie pie recipe
Enjoy!
Print
Whoopie Pies (box mix)
Prep Time
20 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: American
Keyword: Boxed Cake Mix Whoppie Pies
Author: Brandie @ The Country Cook
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
  1. Preheat oven to 350F degrees.
  2. Line cookie sheets with parchment paper, or spray with nonstick spray.
  3. I like the parchment paper because it makes cleaning up easier later.
  4. Or if you have a silpat, use that.
  5. Prepare cake mix according to package directions.
  6. Using a spring-release cookie scoop, scoop up batter and release into small mounds onto cookie sheet.
  7. You should be able to get about 12 circles per sheet.
  8. 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.
  9. Just make sure to leave enough room between each circle so batter can spread a bit while baking.
  10. Put into oven and bake for about 13-15 minutes.
  11. Cakes should feel firm and spring back when you touch them.
  12. Once all your cakes have been baked.
  13. Allow them to cool for at least 30 minutes.
  14. Now time to make the filling.
  15. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt.
  16. Beat in marshmallow fluff until incorporated, about 2 minutes.
  17. Now add food coloring (if you're using).
  18. I used about a 1/4 teaspoon of Wilton's Kelly Green concentrated paste icing color.
  19. Scrape down the sides of the mixing bowl and continue to mix until it has reached desired color and has been fully incorporated.
  20. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
  21. Dollop about a tablespoonful filling on center of flat side of half the cakes.
  22. Top with the flat side of the remaining cakes and gently press until filling spreads to edge of cake. Serve.
Recipe Notes

Whoopie pies can be refrigerated in airtight container for up to 3 days. 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.

 
Print
Whoopie Pies (from Scratch)
Prep Time
20 mins
Total Time
20 mins
 
Course: Dessert
Cuisine: American
Keyword: Homemade Whoopie Pies
Servings: 8
Calories: 710 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 2 cups all-purpose flour
  • ½ cup dutch processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup packed light brown sugar
  • 8 tbsp unsalted butter room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • for the filling:
  • 12 tbsp unsalted butter room temperature
  • 1¼ cup powdered sugar
  • 1-½ teaspoon vanilla extract
  • ⅛ teaspoon table salt
  • 2-½ cups marshmallow fluff
Instructions
  1. For the cakes:
  2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F.
  3. Line 2 baking sheets with parchment paper.
  4. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
  5. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in one-third of flour mixture, then half of the buttermilk.
  6. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture.
  7. Using rubber spatula, give batter final stir.
  8. Using 1/4-cup measure, scoop 8 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
  9. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
  10. Cool completely on baking sheets, at least 1 hour.
  11. For the filling:
  12. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt.
  13. Beat in marshmallow fluff until incorporated, about 2 minutes.
  14. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
  15. Dollop 1/4 cup filling on center of flat side of half the cakes.
  16. Top with the flat side of the remaining cakes and gently press until filling spreads to edge of cake. Serve.
Nutrition Facts
Whoopie Pies (from Scratch)
Amount Per Serving
Calories 710 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Cholesterol 100mg 33%
Sodium 371mg 15%
Potassium 205mg 6%
Total Carbohydrates 108g 36%
Dietary Fiber 2g 8%
Sugars 71g
Protein 6g 12%
Vitamin A 19.3%
Calcium 8%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  3. 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!

    Reply

  8. 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!

    Reply

  12. 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!

    Reply

  14. 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!

    Reply

  15. 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 🙂

    Reply

  16. 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.

    Reply

  20. 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!

    Reply

  26. I always make my whoopie pies with a cake mix. It saves so much time and there are so many other foods I would rather make from scratch! Love the green frosting!!

    Reply

  31. I love the colours on these babies. I still haven't gotten round to trying whoopie pies and really think it's about time I did. Thank you for sharing the recipe, no matter how simple it is!

    Reply

  37. 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.

    Reply

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