Yield
3 dozen

Satisfy the biggest sweet tooth with these delightful little dessert snacks.

How to Make It

Step 1

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

Step 2

Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating with milk, mixing until just blended.

Step 3

Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.

Step 4

Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and cover with top.

Step 5

For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2 tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2 1/3 cups)

Ratings & Reviews

pretty good whoopie pie

karelld8
November 21, 2015
i made these in fact i just got done filling them, they came out perfect for me, i need a lot of them and   because i have never made them before  i made another batch from a different recipe just to make sure i made a great whoopie pie and the other recipe was no where as nice looking and great tasting as this recipe. I would use this recipe again. 

lenausha's Review

JWPurcell
October 26, 2013
N/A

JWPurcell's Review

lenausha
March 30, 2011
turned out to be very dry and not enough chocolate flavor with as many whoopie pie recipes available, surely there is a better one than this, though the filling was fine