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
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 : )