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Chocolate Marshmallow Whoopie Pies

Apr 20, 2015 · 4 Comments

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A creamy marshmallow filling is sandwiched between two super soft and chocolate-y little cakes. H-E-A-V-E-N.

Chocolate Marshmallow Whoopie Pies - Sprinkle Some Sugar

WHOOPIE PIES. I wish I could just end the post at that, because there are just no words to describe the glorious-ness that is a chocolate whoopie pie filled with marshmallow frosting. I made these as a little treat for Mike for when he got home from work and he was ranting and raving over them so much that he took all of them to work the next day so his co-workers could try. It’s safe to say that they loved them because he came home with an empty container!

Chocolate Marshmallow Whoopie Pies - Sprinkle Some Sugar

Really though, what’s not to love? The adorable little cake/cookie/muffin top-like things (what are whoopie pies..?) are super soft and delicate with the most tender texture. They’re so moist and the chocolate flavor is unreal! They are super easy to make, they’re basically like making cookies with a stickier batter (like drop cookies).

Chocolate Marshmallow Whoopie Pies - Sprinkle Some Sugar

Then comes the best part – the marshmallow filling. Holy mother of the heavens. Creamy, not overly sweet and it ACTUALLY tastes like marshmallow. Slather a bunch in between two whoopie pie cakes(?) and I cannot even describe the explosion that happens in your mouth.

These are what they serve in heaven, I’m sure of it!

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Chocolate Marshmallow Whoopie Pies

PRINT RECIPE
Servings 14 -15 whole whoopie pie sandwiches(30 little cakes)

Ingredients
  

*Chocolate Whoopie Pies*

  • 1 2/3 cup all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 tsp salt
  • 5 tbs butter room temp
  • 3 tbs vegetable shortening
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 cup whole milk

*Marshmallow Filling*

  • 1/2 cup unsalted butter room temperature
  • 7 oz marshmallow creme
  • 2 cups confectioner's sugar
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
  • In a large bowl, whisk together flour, cocoa, baking soda and salt very well. Set aside.
  • In the bowl of your stand mixer (or in another large bowl using a hand mixer), cream butter, shortening and brown sugar together until completely smooth and no lumps remain. Beat in egg and vanilla until thoroughly combined. Turn mixer on low speed and alternate adding the flour mixture and milk and mix until batter is smooth, without over-mixing.
  • Drop one rounded tablespoon for each whoopie pie onto prepared baking sheets 2 inches apart. Using a cookie scoop or ice cream scoop is extremely helpful for this step. Bake for 8-10 minutes or until centers are set. You absolutely do not want to over-bake these or they will come out dry.
  • Allow them to cool for a few minutes on the baking sheets until they are cool enough to handle before transferring to a wire rack to finish cooling completely.
  • While the whoopie pie cakes are cooling, prepare the filling. In a large bowl, beat butter, marshmallow creme and salt until smooth with no lumps. Gradually add confectioner's sugar and beat filling until completely smooth and creamy. If you feel it needs to be thinner, add a little milk or cream. If it needs to be thicker, add some more confectioner's sugar. Once the cakes are completely cool, pipe or spread a thick layer of filling onto one cake and sandwich another on top. Repeat the process until they are all filled.
  • Chocolate Marshmallow Whoopie Pies will stay soft and fresh for up to 3 days stored in an airtight container at room temperature.

Chocolate whoopie pie recipe from Cookies and Cups.

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Chocolate Marshmallow Whoopie Pies - Sprinkle Some Sugar

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Cake & Pie cake, chocolate, marshmallow, whoopie pie

Reader Interactions

Comments

  1. Mariah @ Mariah's Pleasing Plates says

    April 20, 2015 at 7:47 pm

    I can’t think of a more perfect dessert! Pinned!

    Reply
  2. Kristi says

    August 28, 2019 at 12:11 pm

    I wonder if you can use all butter? I don’t want to buy shortening for just 3 tablespoons and I don’t use shortening. Thanks!

    Reply
    • Jessica says

      September 5, 2019 at 5:24 pm

      Sure, I don’t see why it wouldn’t work.

      Reply
  3. Sharon says

    September 22, 2019 at 8:49 pm

    Cakes are perfect, filling way too runny even after adding more sugar.

    Reply

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I'm so excited you're here! I’m Jess, the self-taught writer, recipe developer, and photographer behind this blog. I'm a wife to the most amazing man and momma to two sweet boys. Here you will find recipes ranging from decadent desserts to savory dishes. Take a look around and I hope you stay a while. Learn more about me »

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