I don’t know many people that can resist Whoopie Pies. I mean chocolate cake AND a marshmallow frosting filling? What more could you want from a lil’ dessert? - Duff

Makes 12 whoopie pies



  • Cooking spray

  • 2 ⅓ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ¾ teaspoon kosher salt

  • 1 stick (½ cup) butter, softened

  • 1 cup lightly packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 egg

  • ½ cup unsweetened natural cocoa powder

  • 1 cup milk

  • 2 cups semisweet chocolate chips


  • 1 cup vegetable shortening, softened

  • 1 cup powdered sugar

  • 1 ⅓ cups marshmallow cream (a little more than half a jar) ¼

  • ¼ teaspoon kosher salt dissolved in 1 tablespoon warm water

  • 1 ½ teaspoons pure vanilla extract


  1. Preheat the oven to 350*F. Line two baking sheets with parchment paper and lightly spray with cooking spray.

  2. To make the cakes: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and then set aside.

  3. With a hand or stand mixer, beat the butter, brown sugar, and vanilla until creamy. Add the egg and beat until smooth. Beat in the cocoa powder. Add the flour mixture and milk alternately, mixing until the batter is smooth.

  4. Stir in the chocolate chips.

  5. Using a 2-ounce scoop, portion the batter and drop it onto the baking sheets, leaving a few inches between the cakes. Grease your hand and pat each one on the head a couple of times for doing such a great job.

  6. Bake for 16 to 18 minutes, or until a toothpick inserted into the middle of a cake has only a couple crumbs stuck to it.

  7. Let the cakes cool completely while you make the filling!

  8. To make the filling: With a hand or stand mixer, beat the shortening, powdered sugar, and marshmallow cream until combined. Add the salt water and vanilla and beat until smooth.

  9. Put the filling into a piping bag and pipe a dollop of filling between the flat sides of two cookies and press them together. You can then either serve them right away or freeze them for later, but they don’t keep too well in the fridge. If you want to make them ahead of time, freeze the cakes and the make the filling fresh when you want to serve them.