Maine Whoopie Pies with Fluffy Marshmallow Filling

Why You’ll Love This Recipe

• Authentic Maine-style texture: soft, cake-like chocolate rounds with a plush marshmallow filling.
• Two fillings in one recipe: classic vanilla or a cozy maple twist.
• Foolproof steps for neat domes and smooth, pipeable filling.
• Party-ready finish with mini chocolate chips rolled around the edges.

Grocery List

• Produce: None
• Dairy: Unsalted butter, buttermilk, heavy cream or milk, 1 large egg
• Pantry: All-purpose flour, unsweetened cocoa powder, granulated sugar, confectioners’ sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, pure maple syrup (for maple variation), maple extract (optional), instant espresso powder (optional), mini chocolate chips (optional), marshmallow creme

Full Ingredients

For the Chocolate Cake Rounds

• 2 cups (240 g) all-purpose flour
• 3/4 cup (63 g) unsweetened cocoa powder (Dutch-process or natural)
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine sea salt
• 1 cup (200 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, softened
• 1/4 cup (60 ml) neutral oil (canola or vegetable)
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1 cup (240 ml) buttermilk, at room temperature
• 1/2 cup (120 ml) hot coffee (or hot water)
• Optional: 1 tsp instant espresso powder (boosts chocolate flavor)

For the Marshmallow–Vanilla Filling

• 1 cup (227 g) unsalted butter, softened (or use 1/2 cup butter + 1/2 cup vegetable shortening for extra stability)
• 1 1/4 cups (150 g) confectioners’ sugar, sifted
• 1/4 tsp fine sea salt
• 2 tsp pure vanilla extract
• 2–3 tbsp heavy cream or milk (as needed)
• 2 cups marshmallow creme (one 7 oz/198 g jar)

Optional Maple Twist (for the Filling)

• Replace the 2 tsp vanilla with 2 tbsp pure maple syrup
• Optional: 1/2 tsp maple extract for a stronger maple note
• Add 1–2 tbsp extra confectioners’ sugar if needed to re-thicken

To Finish

• 1–1 1/2 cups mini semisweet chocolate chips, for rolling edges (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pans

Heat the oven to 350°F (175°C) with a rack in the center. Line two large baking sheets with parchment paper. If you have only one sheet, bake in batches and cool the sheet completely between batches.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt until evenly combined and lump-free. This ensures the domes bake evenly with a tender crumb.

Step 3: Cream, then build the batter

In a large bowl, beat the softened butter, granulated sugar, and oil with a hand mixer (or stand mixer fitted with the paddle) on medium-high until pale and fluffy, 2–3 minutes. Beat in the egg and vanilla until smooth, scraping the bowl. Add half the dry mixture and blend on low, then mix in the buttermilk. Add the remaining dry mixture and blend just until combined. Stir in the hot coffee (and espresso powder, if using) until the batter is smooth and slightly loose. Let the batter stand 5 minutes to thicken slightly.

Step 4: Scoop and bake the rounds

Using a 1 1/2 tablespoon cookie scoop, portion mounds 2 inches apart onto the prepared sheets (16 per sheet). Bake 10–12 minutes, rotating the pan halfway, until the tops are domed, look matte (not shiny), and spring back lightly when touched. Do not overbake—soft is the goal.

Step 5: Cool and pair by size

Cool the rounds on the sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Flip half of the rounds so their flat sides face up and pair them by size for tidy sandwiches.

Step 6: Make the marshmallow filling (vanilla or maple)

Beat the softened butter (and/or shortening) on medium-high until very creamy, 1–2 minutes. Add confectioners’ sugar and salt; beat on low to combine, then on medium until fluffy, 1 minute. Beat in vanilla and 2 tablespoons cream (for maple filling, use maple syrup and optional maple extract instead of vanilla). Scrape the bowl. Add the marshmallow creme and mix on low just until silky and spreadable, 20–30 seconds. If needed, adjust with more confectioners’ sugar (for thicker) or a teaspoon of cream (for looser).

Step 7: Fill and sandwich

Transfer the filling to a piping bag fitted with a large round tip (or use a spoon). Pipe or spread about 2 tablespoons filling onto the flat side of each bottom round. Top with a second round (flat side down) and twist gently to spread the filling to the edges.

Step 8: Finish with mini chips and set

For a fun edge, chill assembled pies for 10 minutes to firm, then roll the sides in mini chocolate chips, pressing lightly so they adhere. Let the whoopie pies stand 15 minutes to set before serving.

Pro Tips

• For classic Maine bakery structure, use half butter and half shortening in the filling—it stays fluffy and stable longer.
• Hot coffee deepens chocolate flavor without tasting like coffee; hot water works too.
• Use a 1 1/2 tbsp disher for uniform rounds that bake evenly and pair neatly.
• Do not overbake—the tops should be just set and springy. Overbaking makes them dry instead of cake-soft.
• Chill assembled pies briefly before rolling in chips for the cleanest edges.

Variations

• Maple Whoopie Pies: Swap vanilla in the filling for 2 tbsp pure maple syrup (plus 1/2 tsp maple extract for extra oomph). Add 1–2 tbsp extra powdered sugar if needed.
• Mocha Cakes: Add 1 1/2 tsp instant espresso powder to the batter for a deeper, coffee-kissed chocolate round.
• Sprinkle Party: Roll the edges in rainbow sprinkles instead of mini chips for birthday vibes.

Storage & Make-Ahead

Store whoopie pies in an airtight container with parchment between layers. At cool room temperature, they keep 1 day; refrigerated, 3–4 days. For longer storage, wrap each pie individually and freeze up to 2 months; thaw wrapped at room temperature 45–60 minutes. If you added extra milk/cream to the filling, refrigeration is best after 6 hours at room temp.

Nutrition (per serving)

Approximate for 1 whoopie pie with vanilla filling, without chip coating: 400 calories; 21 g fat; 49 g carbohydrates; 4 g protein; 2 g fiber; 210 mg sodium. With mini chip edge, about 470 calories.