These Easy Chocolate Whoopie Pies start with a cake mix! No one will believe you didn’t get these from a bakery, thanks to the addition of marshmallow fluff frosting!
You will love these Homemade Whoopie Pies
- Cake Mix Hack: This recipe uses a cake mix and gives you perfect pies every single time.
- No-Fail Recipe: You cannot mess this one up. Stick with the measurements and you’ll have a tasty treat in no-time.
- Easy to Customize: Not in the mood for chocolate? Pick any other box mix flavor! Swap the filling for buttercream or even whipped cream!
What is a whoopie pie? A whoopie pie is a soft and pillowy cake cookie that is sandwiched with creamy marshmallow filling or buttercream. They are the perfect handheld dessert for birthday parties, bake sales, or everyday snacking.
Pretty much, if a cake and cookie had a baby… That would lead to the whoopie pie. It’s the best of both worlds and hard to resist. Especially when you find out that this chocolate whoopie pie recipe starts with a CAKE MIX.
Chocolate Whoopie Pie Recipe ingredients
Cake mix is my secret ingredient. It makes these come together in minutes and the batter calls for minimal ingredients. The only real tip you need is to use parchment paper (affiliate) or a silicone baking mat (affiliate) because these do stick to the pan. You only need FIVE ingredients for the cookie base. Let’s break things down.
- Cake Mix: Pick your favorite. For a more rich chocolate flavor use Triple Chocolate Fudge. For a more toned down flavor, which is my favorite, opt for Chocolate Fudge.
- Water, Oil, Eggs: Basically, you add all of the ingredients called for on the box. The only difference is we lower the amount of water.
- Vanilla: Just a touch for both the cookie and the frosting.
- Butter: Soft SALTED butter for the frosting. The salt paired with the marshmallow fullf (affiliate) is AMAZING.
- Marshmallow Fluff: Could you make homemade marshmallow fluff? Yep. Can you also pick up a can from the store? Yes. I opt for the second. It makes things easier and tastes the same.
- Powdered Sugar: Just one cup for the filling.
How to make Whoopie Pies
The marshmallow filling is my go-to for any chocolate cake or cookie. It’s a recipe I got from a cupcake decorating book (affiliate) years and years ago. It just wins all of the awards for creamy, rich, deliciousness.
- PREP: Preheat the oven to 350 degrees. Line two baking trays with parchment paper and set aside.
- BATTER: Mix the cake mix, water, oil, eggs and 1 teaspoon of vanilla extract. For an extra chocolate boost, try adding 1 tablespoon of espresso powder.
- BAKE: Spoon onto the prepared pans in 1 tablespoon amounts. Make sure you leave at least 2-3 inches between each cookie. They will spread. Bake 8-10 minutes, or until the middles are set.
- FROSTING: Combine the butter and marshmallow fluff into the bowl of an electric mixer. Whip until they come together, about 2 minutes. Add the powdered sugar and vanilla.
- ASSEMBLE: Once the cookies have cooled, turn one cookie over and pipe or spread on frosting. Top and sandwich with a second cookie.
Helpful tools for this Easy Whoopie Pie Recipe
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
How to store leftover Homemade Whoopie Pies
Store leftover sandwich cookies in an airtight container on the counter. No need to refrigerate.
How long do whoopie pies last?
This recipe will last 2 to 3 days before going stale.
Homemade Whoopie Pies FAQs
The beauty about this whoopie pie with marshmallow filling is that you are not limited in flavors! Try a Devil’s food cake mix, vanilla, funfetti, lemon… The possibilities are endless.
Yes! I have so many whoopie pie recipes here on the site. One of my favorites is my pumpkin whoopie pie recipe!
Improper storage can lead to sticky whoopie pies. If the whoopie pies are stored in a sealed container or wrapped tightly while still warm, condensation can occur, resulting in a sticky surface. It’s best to allow the whoopie pies to cool completely before storing them in a container with a loose-fitting lid or covering them with a breathable wrap.
No, a whoopie pie is not a macaron.
The size of the cookie dough portion can also impact the shape. If you’re using too much dough per cookie or spreading it out too thin, the cookies may spread excessively and flatten. Use a cookie scoop or tablespoon to portion the dough consistently, and leave enough space between the cookies on the baking sheet to allow for spreading.
MORE MUST-TRY SANDWICH COOKIE RECIPES
- Carrot Cake Whoopie Pies
- Red Velvet Whoopie Pies
- Copycat Oreo Cookies
- Oatmeal Cream Pies
- S’more French Macarons
MORE DELICIOUS CHOCOLATE RECIPES
- The BEST Chocolate Cake Recipe
- Chocolate Waffles
- Double Chocolate Cookies
- Easy Chocolate Mug Cake
- Baked Chocolate Cake Donuts
- Brownie Cookies with Peppermints
Homemade Whoopie Pies
- 1 box chocolate cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter room temperature
- 1 7oz container marshmallow fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350 degrees. Line two baking trays with parchment paper or a silicone baking mat. Set aside.
- Combine the cake mix, water, oil, eggs, and 1 teaspoon of vanilla into a mixing bowl. Whisk until combined, about 1 minute.
- Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie.
- Bake 8-10 minutes. Allow to cool completely.
- Combine the butter and marshmallow fluff into a mixing bowl. Mix until combined and fluffy, about 2 minutes.
- Add the powdered sugar and vanilla. Mix an additional 1 minute, scraping the sides of the bowl halfway through.
- Spread, or pipe, 1-2 tablespoons of frosting between two cookies. Continue with remaining cookies.