Giant Chocolate Whoopie Pies

Chocolate Whoopie Pie
     A few months ago I saw an episode on the Cooking Channel about a little bakery that makes the world’s best whoopie pies. I searched online for their recipe, but it is copyrighted and not available unless you purchase their cookbook. This led me to search my own cookbook collection, where I came across The America’s Test Kitchen Family Baking Book. I used their cake recipe, and a different recipe for the filling. (I like LOTS of filling, so I doubled it. If you like less, just cut the filling ingredients in half).
     These whoopie pies are HUGE. They are like a meal in and of themselves, but I am proud to report that both my husband and I ate a whole one ourselves. My parents, on the other hand, paced themselves and ate one half one day and the other half the next.
     I’m looking forward to making these again sometime, but will have to give my waistline a reprieve for a while. 😉
whisking together the dry ingredients
beating the butter and brown sugar together
after adding half of the flour mixture
after adding half of the buttermilk
the final batter, smooth and creamy
1/4 cupful mounds of cake batter on parchment-lined cookie sheets
Warm out of the oven;
The cakes spring back when a finger is pressed lightly in the center.
smooth and creamy marshmallow filling
dollops of filling on the bottom-side of the cakes



Giant Chocolate Whoopie Pies
Prep time
Cook time
Total time
Serves: 8
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • ------------
  • 2 (7 oz.) jars marshmallow creme
  • ½ cup butter, softened
  • ½ cup crisco shortening
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla extract
  1. Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  2. In a large bowl beat together the butter and brown sugar for several minutes on medium speed, until light and fluffy. Beat in the egg and vanilla until combined.
  3. Reduce the mixer to low speed and mix in half of the flour mixture, followed by half of the buttermilk. Repeat with half of the remaining flour mixture and the rest of the buttermilk. Mix in the rest of the flour mixture until combined.
  4. Scoop scant ¼ cupfuls of batter onto parchment lined sheets. Have about seven mounds on each sheet, leaving enough space in between to spread.
  5. Bake for 15 to 18 minutes, or until the top of the cakes spring back when gently pressed with your finger. Cool on baking sheets at least one hour before filling.
  6. For the filling: In a large bowl, stir together the marshmallow creme, butter, shortening, powdered sugar, and vanilla. Beat with a mixer on medium speed several minutes until smooth and creamy.
  7. To fill cakes:  Place half of the cakes bottom side up. Dollop a good ¼-1/2 cup of filling on each cake, as desired. Top with another cake, bottom side down. Press down lightly for filling to spread to all sides.

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  1. Nothing like a giant whoopie pie to satisfy your sweet tooth.

  2. I haven’t tried whoopie pies yet but I need to! 🙂

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