Wickedly Good Whoopie Pies

Here’s a Wickedly Good Whoopie Pies recipe that’s soft, creamy, and absolutely irresistible—a classic treat that always impresses!

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🍫 Wickedly Good Whoopie Pies

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 10–12 whoopie pies

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🧁 Ingredients:

For the Chocolate Cakes:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• ½ cup (1 stick) unsalted butter, softened
• 1 cup brown sugar (packed)
• 1 large egg

For the Filling:

• ½ cup (1 stick) unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 ½ cups marshmallow fluff
• 1 tsp vanilla extract
• Pinch of salt

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👩‍🍳 Directions:

1. Make the Cakes:

• Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
• In a separate bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla.
• Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry.
• Drop batter onto prepared sheets (about 2 tbsp per cake), spacing evenly. Slightly flatten with the back of a spoon.
• Bake 8–10 minutes or until puffed and set. Let cool completely.

2. Make the Filling:

• Beat butter until smooth. Add powdered sugar and mix until fluffy.
• Add marshmallow fluff, vanilla, and salt. Beat until creamy and well combined.

3. Assemble:

• Spread or pipe filling onto the flat side of one cookie. Top with another to create a sandwich.
• Store in an airtight container at room temp for up to 3 days, or refrigerate for longer freshness.

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💡 Tips & Notes:

• For neater pies, use a cookie scoop for consistent sizing.
• Chill the filling for 15 minutes before assembling to make it easier to spread.
• You can flavor the filling with peppermint, almond, or espresso extract for a twist.