Classic Chocolate Whoopie Pies Recipe with Fudgy Filling

Whoopie pies are a nostalgic New England treat from my childhood. These small chocolate sandwich cakes, filled with a creamy vanilla center, are often called regional favorites for good reason: they deliver comfort in every bite.

There are many versions of whoopie pies. Over the years my family mixed and matched recipes—using one cake recipe with a different filling—until we found the combinations we liked best. The version here makes small, three- to four-bite whoopie pies with tender chocolate cakes and a light marshmallow-cream filling.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened natural cocoa powder, sifted if lumpy
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 8 ounces light cream cheese, softened
• 7 ounces marshmallow creme
• 1 1/2 teaspoons vanilla extract (for the filling)

How to Make Chocolate Whoopie Pies, Step-by-Step

Step 1: Gather and prepare all ingredients. Measure dry ingredients and bring the butter and cream cheese to room temperature so they blend smoothly.

Step 2: Position a rack in the center of the oven and preheat to 375°F (190°C). Line two or three cookie sheets with parchment paper or nonstick baking liners.

Step 3 — Chocolate Cookie Cakes: In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.

Step 4: In a large bowl, beat the butter, sugar, and 1 teaspoon vanilla extract on medium-high speed until light and well combined. With the mixer on low, add about two-thirds of the dry mixture and mix just until blended; the batter will look sandy with small pebbles of dough. Add the buttermilk and mix until combined. Add the remaining dry ingredients and mix just until incorporated.

Step 5: Using a small ice cream scoop (about 1-2/3 inches) or 2 tablespoons, drop 2-tablespoon mounds of dough onto the prepared sheets about 2 inches apart. Bake one sheet at a time, placing each completed tray on a cooling rack while using a cooled sheet for the next batch. Bake until the mounds are puffed and a toothpick inserted in the center comes out clean, about 10–11 minutes.

Step 6: Remove the sheet from the oven and let the cakes cool on the sheet for 5 minutes. Then use a spatula to transfer the cakes to a wire rack and cool completely.

Step 7 — Creamy Vanilla Marshmallow Filling: While the cookie cakes bake, prepare the filling. In a medium bowl, beat 8 ounces softened light cream cheese with 7 ounces marshmallow creme and 1 1/2 teaspoons vanilla extract on medium speed until smooth and well combined.

Step 8: Cover the bowl and set the filling aside until you’re ready to assemble. If it seems very soft, chill briefly and stir frequently until it firms enough to hold its shape.

Step 9 — Assemble: Arrange half of the cooled cookie cakes, flat side up, on a work surface. Mound about 1 1/2 tablespoons of filling in the center of each. Top with the remaining cakes, rounded side up, and press gently so the filling spreads to the edges. Refrigerate the assembled whoopie pies until the filling firms, about 1 hour, or serve sooner if desired.

How Many Calories and WW Points in Chocolate Whoopie Pies?

Nutrition information below is automatically calculated and should be used as an approximation.

Notes and Tips

• Yield: Makes about 20 whoopie pies (serving size: 1 whoopie pie).
• WW Points: Points values may vary by calculator or plan. Use your preferred tracking tool for an exact value.
• Texture tips: Use room-temperature butter and cream cheese for smooth creaming. Avoid overmixing once the dry ingredients are added to keep the cakes tender.
• Filling consistency: If the marshmallow-cream filling is too soft, chill briefly and stir until it firms. If it becomes too firm, let it sit at room temperature for a few minutes before piping or spreading.
• Storage: Store assembled whoopie pies in an airtight container in the refrigerator for up to 3–4 days. Let them sit at room temperature a few minutes before serving for the best texture.

Additional Info

• Course: Dessert
• Cuisine: American
• Prep time: about 30 minutes
• Cook time: about 20 minutes
• Total time: about 50 minutes
• Servings: about 20 whoopie pies

This recipe is adapted from the cookbook The Weekend Baker by Abby Dodge. It produces small, tender chocolate cakes filled with a creamy vanilla-marshmallow center — perfect for parties, bake sales, or a nostalgic afternoon treat.