Wednesday, January 15, 2014

Chocolate Whoopie Pies with Creme Filling

Sugary sweets are definitely my weakness. I have a huge sweet tooth and hardly any self control. Oh yeah, and we just started a 6-week weight loss challenge at work. Ahem.

So, since I'm not allowed to indulge in these treats for the sake of my team, I'm going to share a recipe with you-- a recipe for Chocolate Whoopie Pies with Creme Filling. In case you didn't know, whoopie pies are basically little cakes that are sandwiched with some sort of filling. They're adorable.

I made these a while back when I got my Whoopie Pie Pan, which is one of my favorite baking pans. They are so cute and fun and totally delicious! You can use a boxed cake mix if you're short on time, but this recipe is so simple and tastes much better.

Recipe from Wilton


1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup buttermilk


Preheat oven to 350°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.

In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.

Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Remove from pan and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.

For the filling,


6 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/8 teaspoon salt
1 jar (about 7 ounces) marshmallow creme
1 teaspoon pure vanilla extract 


In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well.


  1. These look wonderful! I'll take the whole plate, please, ha! I'd love for you to link this up at Link'n Blogs Link Party! Hope to see you there!


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