Wilton’s Holiday Whoopie Pies

Wilton’s Holiday Whoopie Pies
the whoopie pie molds filled with batter
after being baked
cooling on a wire rack (bottom side)
cooling on a wire rack (top side)
mounds of cream go in the center of the pies

Last year my mom bought me two Wilton whoopie pie pans after Christmas. That evening I went home and couldn’t wait to try them with the recipe on the back. I just had to wait for Christmas time this year to post my results!
For the whoopie pies, I used about 5-6 teaspoons of batter in each cavity, which was too much. They took 9 minutes to bake but fluffed up a lot. The pies have the perfect amount of chocolate: not too strong but not mild either.
For the frosting, I used 1 pound of powder sugar (3&3/4 cups) and added additional milk until of spreading consistency. This frosting is rich, fluffy, and reminds me of the center of Little Debbie Oatmeal pies. My daughter and I ate several spoonfuls of the cream plain, it was that good. 🙂


Wilton's Holiday Whoopie Pies
Prep time
Cook time
Total time
Serves: 24
  • Whoopie Pie Base:
  • ½ cup butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • -------
  • Whoopie Pie Filling:
  • 6 Tablespoons butter, softened
  • 1&1/2 cups powdered sugar
  • ⅛ teaspoon salt
  • 1 7 oz. jar marshmallow creme
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Lightly spray pan with nonstick cooking spray.
  2. In a large bowl, beat together butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.
  3. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add half of the sifted ingredients to the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk.
  4. Continue to mix on low speed until all ingredients are almost incorporated. Add the remaining flour mixture and mix on low speed just until combined.
  5. Spoon 4 teaspoons of batter into each individual mold. Spread to the edges with a small spoon. Bake for 8-10 minutes or until the top of the cake springs back when lightly touched with a finger. Cool in molds for 8 minutes before removing to wire racks to cool completely.
  6. For the whoopie pie filling: In a large bowl, beat butter with electric mixer until creamy. Add the sugar and salt and mix well. Add the marshmallow creme and vanilla, beating until light and fluffy. Spread filling onto cooled cake, top with additional cake. Makes 2&1/2 cups filling.

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