Classic Whoopie Pies

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Classic Whoopie Pies

Soft, chewy chocolate cakes sandwiched with a glossy marshmallowy Swiss-style buttercream. The underbaked cookies are the secret to that signature chew.

Prep Time40

Cook Time6

Total Time46

Course: Dessert

Cuisine: American

Keyword: chocolate whoopie pies, marshmallow filling, whoopie pies

Servings: whoopie pies

Author: Jennifer Pallian BSc, RD

Ingredients

For the cookies

3 ½ cups all-purpose flour
1 ½ cups Dutch process cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 cup sour cream
2 tsp vanilla extract
1 cup unsalted butter
2 cups sugar
2 large eggs

For the filling

2 cups granulated sugar
3 egg whites
10 tbsp softened butter
2 tsp vanilla extract

US Customary - Metric

Instructions

Make the cookies: Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk the buttermilk with the sour cream and vanilla. Set aside.
Beat the butter and sugar in a stand mixer until light and fluffy, about 2 minutes, scraping down the bowl occasionally. Beat in the eggs one at a time. With the mixer on low, beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Repeat, ending with the final 1/3 of the flour mixture.
Drop by level tablespoonfuls onto parchment-lined baking sheets. Bake 6 minutes, or until set but still a bit shiny (if you press the centre, it will leave an indent). They will look underdone — this is essential to chewy, delicious cakes.
Make the filling: Combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. Cook, whisking occasionally, until the sugar is completely dissolved (rub a bit between your fingers — you should feel no granules), about 7 minutes (160°F on a candy thermometer for food safety). Transfer to a stand mixer fitted with the whisk attachment and beat 10 minutes, until glossy and stiff. Beat in the butter a tablespoon at a time, then the vanilla. If the frosting is runny (it probably will be), refrigerate 30 minutes, then beat again for 1 minute.
Assemble: Spread a heaping tablespoon of frosting onto the flat side of one cookie and sandwich with another, then transfer to a plate. Move them to the fridge after every half-dozen or so, as the filling is gooey and will spread. Continue until all the cookies are sandwiched. Keep refrigerated until ready to serve.

Notes

Underbake for chew: Pull them at 6 minutes when still shiny with an indent — overbaking makes them cakey and dry.

Swiss-style filling: The cooked sugar-and-egg-white base whips into a glossy, marshmallowy buttercream.

Dissolve the sugar fully: Rub the warm mixture between your fingers; no graininess means it's ready to whip.

Chill to firm: If the filling is runny, refrigerate and re-beat, and chill the assembled pies so they hold.

Nutrition