These chocolate whoopie pies are full of rich cocoa flavor with a silky smooth center. It’s hard to have just one when you have sweet marshmallow cream sandwiched between two soft and pillowy mini chocolate cakes!

Why this recipe works

Chocolate whoopie pies are typically made one of two ways using either a marshmallow cream center or a frosting center. Both of which are fantastic, but today we’re showing you how to make this fluffy, creamy, all around dreamy marshmallow filling that your teeth will sink right into.

This isn’t our first time around the block when it comes to whoopie pies, check out our mini pumpkin whoopie pies made with a pumpkin cream cheese frosting, yum!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

DOUGH – Cocoa powder, all-purpose flour, baking soda, softened butter, sugar, egg, vanilla, milk, and a little bit of lemon juice are the main ingredients for these chocolate whoopie pies. Don’t be alarmed when your chocolate dough is thick, you want that. Thick dough is what keeps the whoopie pies from flattening in the oven.

FILLING – To make the marshmallow cream filling you will need marshmallow fluff, confectioners sugar (aka icing sugar, powdered sugar), softened butter, vanilla extract, and milk. Alternatively, you could make a nice vanilla buttercream or cream cheese frosting instead.

How to Make Chocolate Whoopie Pies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 325 degrees F. Grease or place parchment paper in two baking sheets.
In a medium bowl, add flour, salt, cocoa, and baking soda. Set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Add the egg and vanilla and mix well. Mix in lemon juice.
Alternate between adding dry ingredients and milk, mixing in between. Start and end with the dry ingredients, and do not overmix.
Scoop dough into a piping bag and pipe out even circles onto baking sheets. If you don’t have a piping bag you can just scoop out the batter with a spoon or cookie scoop. They just won’t be as smooth on the top.
Bake for 8-10 minutes. Allow to cool on pan for 5 minutes before placing on a cooling rack.
For the marshmallow filling, cream butter and icing sugar together. Add the vanilla and mix until combined. Add marshmallow fluff. Mix well, adding milk a tablespoon at a time, as needed.
Spread icing on one cookie and top with a second. Do this with remaining cookies. Leave to set. (Approx. 30 minutes). Enjoy!

Frequently Asked Questions & Expert Tips

How do I store chocolate whoopie pies?

Store your chocolate whoopie pies in an air-tight container kept in the refrigerator for 3-4 days.

Can I freeze homemade whoopie pies?

Yes, you can freeze these mini pies. Individually wrap each whoopie pie with parchment paper then place in an air-tight container or large Ziploc bag for up to 3 months. Thaw overnight in the refrigerator.

Why are my whoopie pies flat?

Your whoopie pie dough may have been overbeaten when mixed. If you noticed that your batter was runny or thin, this could also be why your pies came out flat. The consistency of the dough is key here – be sure that you’re properly measuring the flour and cocoa powder. Too little or too much can make a huge difference!

Chocolate Whoopie Pie with a bite out of it

Serving Suggestions

When are chocolate whoopie pies not acceptable? You can make these for all sorts of occasions, and even just because. They taste great frozen, refrigerated, and even warmed a bit. Whoopie pies are a nice little sweet treat for tea parties, holidays, bake sales, and for whenever you have a chocolate craving!

More Chocolate Recipes

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