Dessertscakemehometonight4.1
Chocolate Whoopie Pies
Chocolate whoopie pies are an easy and delicious dessert made with soft, cakey chocolate cookies and marshmallow buttercream filling. These scrumptious treats will quickly become a family favorite!
👥 10 Servings⏱️ Prep & Cook: 57 min⏳ Prep: 45 min🔥 Cook: 12 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Chocolate Whoopie Pie Cookies
2
Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3
In a mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt. Set aside.
all-purpose flour2 cupsbaking soda1 tsp
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar until creamy. Add in the egg, vegetable oil, and vanilla extract.
½ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1vegetable oil2 tbspvanilla extract2 tsp
5
Add in ⅓ of the flour mixture, mixing on low speed until mostly combined. Add in ½ of the milk and mix until mostly combined. Add another ⅓ of the flour mixture and mix, then the remaining milk, and the remaining ⅓ of the flour mixture, mixing in between each addition. Scrape the sides and bottom of the bowl and mix until the batter is smooth.
milk (room temperature)1 cup
6
Portion the cookie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Bake the cookies for ⏱️ 12 minutes until the cookies are puffed up and the edges are set. Cool the cookies on the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Marshmallow Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for ⏱️ 5 minutes until light, pale, and creamy.
½ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cup
9
Add the marshmallow fluff and mix on low speed until it is fully combined with the butter. Add the powdered sugar, vanilla extract, and salt and mix on low speed until fully incorporated. Drizzle in the heavy cream.
marshmallow fluff2 cupsvanilla extract2 tspheavy cream2 tbsp
10
Turn the mixer to medium speed and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy.
11
Assembling the Chocolate Whoopie Pies
12
Fill a piping bag fitted with a Wilton 1M piping tip with the marshmallow buttercream frosting. Pipe a generous swirl of frosting on the bottom of one of the cookies. Add another cookie on top of the frosting, creating a sandwich. Repeat with all of the cookies.
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