Not too sweet, screaming with chocolate, crowd-pleasing treats! This whoopie pie recipe is not for old school, cake-style pies. But for rich, fudge-like handheld desserts. And forget a flavorless, loaded-with-corn-syrup marshmallow fluff filling. Smother your chocolate whoopies with a cream cheese filling you can tailor to the season with flavors like pumpkin in fall or berries in summer. Or make a better-than-store-bought vanilla bean marshmallow creme that's scrumptious any time of year.
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The Story
At my first job in the food business, I met the treat I will still drive (or fly) out of my way to enjoy. The whoopie pies from SusieCakes are brownie-like pie halves with a wonderful chewiness and cute crackle. And the thick vanilla buttercream filling is smooth and not too sweet. It's an incredibly indulgent dessert.
This whoopie pie recipe is my best attempt to recreate the fudgy, decadent treat but with less sugar. And depending on what mood or season you find yourself in, you can choose the easy-to-customize cream cheese filling. Or a homemade, pillowy, vanilla bean marshmallow creme. While the process takes a little effort, it's entirely approachable and all of the ingredients are pantry staples.
The Equipment
These whoopie pies can be made with just a hand mixer, a large mixing bowl, and a cookie sheet (no need for a whoopie pie pan). If you own a stand mixer, use the paddle attachment for mixing the batter. But switch out and use the whisk if you make the marshmallow creme. And if you plan to make the marshmallow filling, you will need a small pot, and a candy or meat thermometer.
The Ingredients
What makes this the ultimate whoopie pie recipe is dark chocolate and a smaller amount of flour than a typical cake-style pie. If you prefer the flavor of semi-sweet chocolate over the slight bitterness of dark, by all means, do what makes you happy.
- Unsalted butter
- Dark brown sugar
- Semisweet or bittersweet chocolate chips
- Large eggs
- Vanilla extract
- All-purpose flour or gluten-free flour blend
- Baking soda
- Salt, kosher salt recommended
Classic Cream Cheese Filling
The ingredients for this classic cream cheese filling are mostly common pantry staples. For fun seasonal flavor, mix in a couple of tablespoons of pumpkin purée in fall, or loads of blood orange zest around the holidays. In spring and summer, a quarter of a cup of mashed fresh fruit brightens up the filling and adds beautiful color.
- Cream cheese
- Powdered sugar
- Vanilla extract
- Salt, kosher recommended
- heavy cream or milk, optional
- Seasonal mix-in: pumpkin purée, orange zest, or mashed berries or stone fruit like peaches
Vanilla Bean Marshmallow Creme
You can certainly save yourself a bit of time and fill the pies with store-bought marshmallow fluff whipped with a stick of butter. But homemade marshmallow creme AKA Italian meringue is divine. And much silkier than processed junk from a jar.
While it may seem intimidating, Italian meringue is simply beating hot sugar syrup into whipped egg whites. You beat until it's cool, then add the seeds of a vanilla bean (or vanilla extract).
- Egg whites (fresh, not boxed)
- Granulated sugar
- Lemon juice or cream of tartar
- Vanilla extract, vanilla beans, or vanilla bean paste
- Salt
Cheat Tip: If you don't like the idea of a more involved, cooked meringue, you can make a cheat version with store-bought marshmallow fluff. Beat together one stick of butter and a small jar's worth of store-bought fluff. For extra vanilla flavor, add the seeds scraped from a vanilla bean, or a tablespoon of vanilla extract or vanilla bean paste. Whipping the fluff with butter makes it more manageable to work with AKA less sticky.
Dietary Variations
- Gluten Free. The recipe for the chocolate pies works great with a gluten-free flour blend labeled 1:1. I recommend either Bob's Red Mill Gluten-Free 1:1 Baking Flour or King Arthur's Gluten-Free Measure-for-Measure. But use your favorite, as most brands are pretty reliable as a replacement for all-purpose flour. If your gluten-free blend doesn't contain xanthan gum, adding in ¼-teaspoon won't hurt.
- Dairy Free. While these whoopie pies aren't vegan-friendly due to the eggs in the batter, you can easily substitute your favorite plant-based butter. The marshmallow creme recipe is naturally free from dairy. But if you want to make the cream cheese filling, swap in your favorite vegan "cream cheese".
The Method
Like many brownie recipes, you melt the chocolate and wet ingredients together. Then mix in the sifted dry ingredients. I like to chill the batter for easy scooping. And chilling helps prevent spreading in the oven, especially when you're baking gluten-free whoopie pies.
If you have an ice cream scoop with a release, it helps portion the pie halves evenly for same-size pies (you're welcome, Paul Hollywood). If not, simply use two large spoons and a careful eye, rolling the batter into balls with your hands, then flattening them on the pan.
The Steps
- Sift the dry ingredients. With a sifter or fine mesh sieve, sift together the flour, baking soda, and salt.
- Melt the chocolate. In a medium saucepan over low heat, melt together the butter, chocolate chips, and brown sugar. Set it off the heat to cool slightly.
- Mix the batter. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs with the vanilla at medium speed until combined. Then whisk in the chocolate mixture, scraping the bowl and beater as you mix. In several additions on low speed, whisk the dry ingredients into the batter. Chill the batter for about two hours, or cover and chill it overnight.
- Scoop and flatten the batter. Preheat your oven to 325° F. If your batter chilled overnight, you may want to give it thirty minutes at room temperature to make scooping easier. With a one to two-inch ice cream scoop with a release (or two large spoons and your hands), scoop the batter into balls. Space the scooped batter mounds two inches apart on parchment-lined or non-stick baking pans. Rinse the scoop in a cup of hot water to keep it clean and prevent the batter from sticking to it. Aim for an even number of pie halves.
- Flatten the pie halves. Flatten the mounds about halfway down with a damp palm. Or you can also lay a second piece of parchment on top of the pan and flatten the balls all at once by pressing down on top of it with another pan.
- Bake and cool. Bake the whoopie pies for about 10 to 12 minutes for two-inch cookies, just until they begin to rise, and lose their sheen. Cool the pie halves on the pan until you can handle them, then cool completely on a rack (or just a plate).
- Fill the pies. Scoop or pipe filling onto half of the baked whoopie pie halves, then top with the remaining ones. Store the pies chilled, but serve them at room temperature for the fullest flavor and best texture.
Steps for Homemade Marshmallow Creme (Italian meringue)
- If using a whole vanilla bean, slice it open end to end and use the back of a small knife to scrape out the seeds. Set them aside.
- Combine the granulated sugar and water in a small pot and bring them to a boil. Fit the pot with a candy thermometer, or have a digital meat thermometer handy. You will boil until the syrup reaches at least 235° F. This takes anywhere from three to six minutes, depending on your burner.
- In a heat-proof bowl set on a damp cloth or with a stand mixer and the whisk attachment, beat the egg whites to soft peaks. Soft peaks are when the egg whites create loose, floppy little waves and peaks when the beater is lifted up out of the whites.
- Add the lemon juice or cream of tartar and beat a minute more. Turn the mixer on low or just off while you wait for the syrup to reach the target temperature.
- When the boiling syrup approaches 235° F, begin beating the eggs again on low speed and drizzle in the hot syrup slowly. Avoid hitting the beater(s) with the hot syrup.
- Whip the meringue on high speed until it cools to room temperature.
- Mix in your vanilla bean seeds, paste, or vanilla extract, and few granules of salt.
- Store the marshmallow creme chilled, but serve it at room temperature.
Steps for Easy Cream Cheese Filling
This is a pumpkin cream cheese filling, but add in whatever seasonal flavors you enjoy like mashed berries or even your favorite liqueur.
- Sift the powdered sugar with a fine mesh sieve or a sifter to remove any lumps.
- With a hand mixer (or stand mixer with a paddle), beat the softened cream cheese on medium-low speed until smooth.
- Slowly beat in the powdered sugar in several additions.
- Beat in the pumpkin purée (or other seasonal flavors), and then the heavy cream, vanilla extract, and salt.
- Store any leftover filling in the refrigerator for up to a week. But fill the pies with it and serve it at room temperature.
chocolate whoopie pie with pumpkin-cream cheese filling
Chef's Tips
- Chill the batter overnight. The batter scoops so much easier when it's cold. And it also breaks up the process a little making it seem a little less intimidating. If batter chilled overnight is too hard to scoop, let it sit out at room temperature for 30 minutes or so.
- Whip the fillings the day you bake. While the batter does well chilling a day or two before baking, you want to make the fillings the day you bake the pies. The Italian meringue especially doesn't take well to refrigeration. And you will need to beat it again if you make the marshmallow creme ahead. It also has a tendency to weep liquid and only lasts about a day or so in the fridge.
- Use high-quality chocolate. This recipe gives you rich, dense, pie halves that are only as chocolatey as the chocolate you buy. If your budget allows for an indulgence, buy premium dark chocolate chips. Or even a dark chocolate bar (just cut it into smaller pieces to melt it).
Frequently Asked Questions
Yes, most whoopie pies should be refrigerated. But check the package or recipe you followed, as the need to store the pies chilled mostly has to do with the filling. The cakes themselves are safe when stored at room temperature. But if any part of the filling contains cream cheese, meringue, or buttercream, the finished pies should be refrigerated. However, always serve whoopie pies (or any cake or cookie) at room temperature. As that's when the flavors and textures are their best!
Whoopie pies can stay out at room temperature for about four hours, which is the professional food safety standard. Depending on the ingredients in the filling, the pies may do well at room temperature longer. But to be on the safe side follow the four-hour rule. Especially if your pies are filled with a cream cheese frosting or cooked meringue filling.
The whoopie pie halves themselves freeze very well for several months if stored in an airtight bag or container. Fillings don't freeze very well, especially if they contain butter. But if your option is to freeze leftovers or toss them, it can be a great way to save your treats for a later date.
Edible Epilogue
What I love most about this whoopie pie recipe is it's not too sweet, and can easily be made gluten-free, dairy-free, or both. And when enjoying a special dessert, I say a treat that makes everyone feel welcome at the table is the best kind.
📖 Recipe
Chocolate Whoopie Pies & Two Fillings
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 1.5 hours (1-2 hours inactive)
- Yield: 6 to 7 Whoopie Pies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Old-fashioned, scrumptious chocolate whoopie pies with a classic cream cheese filling or homemade marshmallow creme. This is simple enough to make and even easier to devour!
For seasonal or holiday-inspired pies, mix in your favorite flavors to the filling. A little pumpkin purée is perfect for fall harvest time, mashed berries or jam are bright and fresh for spring and summer. And orange, grapefruit, or blood orange zest is wonderful for the winter holiday season.
Ingredients
Whoopie Pies
- 1½ cups of all-purpose flour or gluten-free flour*
- ¼ teaspoon of baking soda
- ¼ teaspoon of kosher salt
- 3 ounces or 6 tablespoons of unsalted butter
- ½ of a cup of packed dark brown sugar or coconut sugar
- 6 ounces of semisweet or bittersweet chocolate chips, Ghirardelli 60% or similar recommended
- 2 large eggs
- 1 teaspoon of vanilla extract
Classic Cream Cheese Filling
- 4 ounces or about ½ a package of cream cheese, softened
- ¼ cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of heavy cream, optional
- Pinch of salt (about a ¼ of a teaspoon), a very small pinch if using table salt
- 2 tablespoons of seasonal mix-in: pumpkin purée, citrus zest, liqueur, mashed berries, or in-season puréed fruit (or jam)
Vanilla Bean Marshmallow Creme
- 2 large egg whites, from fresh eggs
- ½ cup or 4 ounces of granulated sugar
- ¼ cup water
- 1 teaspoon of lemon juice or a little pinch of cream of tartar
- 1 vanilla bean, sliced open and seeds scraped out, or 1 tablespoon of vanilla bean paste or vanilla extract
- A few granules of kosher or flake salt (about ⅛ of a teaspoon), less if using table salt
Instructions
For the Whoopie Pies
- Line two large baking pans with parchment paper, or use non-stick pans.
- With a sifter or fine mesh sieve, sift together the flour, baking soda, and salt into a large bowl or onto a large piece of parchment paper.
- In a medium saucepan over low heat, melt together the butter, chocolate chips or chopped chocolate, and brown sugar. Set it off the heat to cool slightly.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs with the vanilla extract at medium speed until combined.
- Beat in the chocolate mixture on low speed, scraping the bowl and beater as you mix. In several additions still on low speed, beat in the dry ingredients. The batter will be very thick.
- Chill the batter for one to two hours, or cover and chill it overnight. If you chill it overnight, let the batter sit at room temperature for 30 minutes to soften (it will make scooping easier).
- Preheat your oven to 325° F.
- With a one to two-inch ice cream scoop with a release (or two large spoons and your hands), scoop the batter into balls. Rinse the scoop in a cup of hot water to keep it clean and prevent the batter from sticking to it.
- Space the scooped dough two inches apart on a couple of parchment-lined or non-stick baking pans. Aim for an even number of batter mounds. Flatten each one about halfway down with a wet palm. Or you can also lay a second piece of parchment on top of the pan and flatten the balls all at once using the bottom of the second pan.
- Bake the whoopie pies for 10 to 14 minutes for two-inch pies, just until they begin to rise and lose their sheen. Cool the pie halves for a few minutes on the pan until you can handle them. Then cool them completely on a rack or plate before filling. Warm pies will melt the fillings.
- Scoop or pipe your filling onto half of the baked whoopie pie halves. Then top with the remaining ones.
- Store the pies chilled, but serve them at room temperature for the fullest flavor and best texture.
Cream Cheese Filling
- Sift the powdered sugar with a fine mesh sieve or a sifter to remove any lumps.
- With a hand mixer (or stand mixer with a paddle), beat the softened cream cheese on medium-low speed until smooth.
- Slowly beat in the powdered sugar in several additions.
- Beat in your seasonal flavoring, if using, and then the vanilla extract, heavy cream, and salt.
- Store any leftovers in the refrigerator for up to a week. But fill the pies with it and serve it at room temperature.
Homemade Marshmallow Creme
- Place the egg whites in a heat-proof bowl near the stove and plug in your hand mixer nearby. Or place them in a stand mixer fitted with the whisk attachment.
- In a small saucepan, combine the sugar and water. Place a candy thermometer in the bowl if you have one, or have ready a digital kitchen thermometer. Bring the sugar and water to a boil, and boil until it reaches 235° F. This will take between three to six minutes, and depend entirely on your stove burner's intensity.
- While the syrup comes up to the target temperature, beat the egg whites to soft peaks. Soft peaks are when the whites form floppy peaks off the tip of the beater when you pull it away. Beat in the lemon juice or cream of tartar once peaks begin to form. If your whites are whipped before the syrup is ready, just turn a stand mixer on low speed or your hand mixer off.
- As the sugar syrup in the pot approaches 235° F, turn the mixer back on low speed. Once the syrup hits 235° F, slowly drizzle the hot syrup into egg whites while continuing to beat. Do your best to aim for the side of the bowl and avoid hitting the beater (this will splatter hot syrup all over the bowl and leave chunks of hard sugar in your filling).
- Once all of the syrup is beaten in, speed the mixer up to medium-high, and beat until the meringue cools down to room temperature.
- Beat in a few granules of salt, and the vanilla bean seeds or vanilla extract.
- Use the meringue immediately, or store it refrigerated for a couple of days. Italian meringue is best enjoyed within a day or two. If any extra is stored chilled, it will need to be whipped again on high speed for a couple of minutes to revive it.
Notes
Storage
Always store whoopie pies chilled. But serve them at room temperature.
On Buying Chocolate
The better the chocolate, the better the whoopie pie will be! Richer, darker chocolate will balance out the sugar in the recipe and offer more of a flavor profile than standard, semi-sweet brands.
For Gluten-Free, Dairy-Free, or Vegan Whoopie Pies
Since the recipe for the chocolate pies calls for eggs, this recipe is not easily made vegan. But let me know in the comments if you try the recipe with your favorite egg substitute! For gluten-free, replace the all-purpose four with your favorite gluten-free flour blend. I like to use Bob's Red Mill 1:1 Gluten-Free Flour. For dairy-free pies and cream cheese filling, substitute with vegan "cream cheese" and your favorite plant-based "butter".
On Nutrition Information
The Nutrition Information below is based on the recipe as written for the chocolate whoopie pies filled with the homemade marshmallow creme. The cream cheese filling will offer a different nutritional profile.
Keywords: whoopie pies, whoopie pie recipe, pumpkin whoopie pies, whoopie pie filling without fluff, chocolate whoopie pie
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Whitney
These are delicious!!! I used GF cup for cup mix and they worked beautifully. I also made a peanut butter cream (think pb pie) for the filling. Amazing!!
★★★★★
Christina
So glad you enjoyed them! We actually eat mostly GF, but I've never made these that way. Thanks for sharing! ????
Dina
they look amazing!
edibletimes
Thanks! It's hard to be chocolate on both sides of buttercream!