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Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!
Whenever my side of the family gets together for a visit, I always look forward to the delicious Whoopie Pies that my sister-in-law Pam brings along for dessert. This is one of Pam’s signature recipes (as well as this and this) – and when she sent me the recipe to share here on A Family Feast, she described these as the best whoopie pies ever! (She’s tried a number of different recipes over the years – so she knows!)
I have to agree! Soft, rich, dark chocolate mounds of cake sandwich a light and creamy marshmallow fluff filling. (I personally think this particular recipe for whoopie pies is the best because it isn’t too sweet. )
The history of whoopie pies (sometimes also called ‘gobs’) is interesting to read – and according to What’s Cooking America they are “…considered a New England phenomenon and a Pennsylvania Amish tradition… According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!” (You can read more of the history here.)
And – before I share Pam’s delicious Whoopie Pie recipe, I wanted to take a quick moment to thank all of you. Today, A Family Feast officially turns two years old. Back then, Jack and I never dreamed that this little spot of ours on the web would grow into what it is today and we couldn’t have done it without you – our loyal and appreciative readers! We’re so excited to be starting another year of sharing great recipes and stories with all of you.
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Whoopie Pies
Whoopie Pies are a classic New England dessert. Fudgy chocolate cake sandwiching a creamy and sweet marshmallow filling. So good!
Ingredients
For the Batter
- 1/2 cup unsweetened cocoa (we used Nestle’s Special Dark)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening (we used Crisco)
- 1 cup sugar
- 1 egg
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Filling
- 8 ounces marshmallow fluff (half of a 16-ounce container)
- 1 cup confectioners’ sugar
- 1/2 cup vegetable shortening (we used Crisco)
- 1/4 teaspoon vanilla extract
- Approximately 1 tablespoon milk (to get filling to good consistency)
Instructions
- Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
- In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
- Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
- Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
- Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
- Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners’ sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
- Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.
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angelle says
Best ever – I added almond instead of vanilla to filling – made 8 huge pies for me! Everyone loved them
Martha says
Thanks for suggestion Angelle!
Mary says
This are good, I mean really good. The were pretty quick to make, cooled down quickly and the filling is delicious. We all loved them and they were gone in a flash.
Martha says
Thanks so much Mary – glad the recipe was a hit!
Tori says
Can I make it I dong have shortening
Martha says
Hi Tori – The shortening added to the marshmallow will make the filling lighter and fluffier. Some readers have used butter instead, but since butter has water in it, the texture will be different and the filling could end up wetter. You’ll also likely taste the butter.
Louisa Orologio says
Luv the recipe just wondering can you replace shortening with butter or oil
Martha says
Hi Louisa – Oil definitely won’t work as you need a soft solid at room temperature for the filling, not a liquid. Butter will give you a different texture (it’s not 100% fat like shortening, it’s a combination of water and milk solids) and the filling may not be as soft and fluffy. It will also add flavor to the filling and give it a different color. In a pinch – given everyone’s challenge of going grocery shopping these days – it could work, but the end result make not be perfect. Hope that helps.
Lyne Dagenais says
This is amazing!!!
Martha says
Thanks Lyne!
Marlene Ulmer says
Are these good for bake sales?
Martha says
Sure Marlene – you can wrap them individually and sell them that way. I’d suggest making them no longer than the day before your sale to ensure freshness.
Juliannenne says
These were really easy and tasted amazing!
Martha says
Thank you!
Lauren says
After baking for 7minutes the middle of the cakes are still batter consistency. Bake longer?
Martha says
Hi Lauren – Every oven is different – so maybe. When we make these whoopie pies, they are still soft and slightly underdone when removed from the oven, but as they cool they firm up. If yours are truly so soft and batter-like and seem raw, then, yes, I would try baking one more minute – but not so long that they dry out. Hope that helps!
Brenda Cooper says
By far, the best whoopie pie recipe I have found! They were the hit of the party!
Martha says
Thanks Brenda!
Beth Smith says
These whoopie pies are a new family favorite! The flavor and texture are spot on… and they’re easy to make. Thank you for sharing your recipe.
Martha says
You’re very welcome Beth – so glad you enjoyed them as much as we do!