Easy Whoopie Pies (+Video) – The Country Cook

These super simple chocolate whoopie pies start with a boxed cake mix and are filled with a delicious homemade marshmallow fluff filling!

A DELICIOUSLY EASY HANDHELD DESSERT

I’m going to give y’all the cheaters version to making whoopie pies (if you don’t already make them this way yourself). Making baked goods totally from scratch is always wonderful if you have time, but honestly, making whoopie pies can be a bit tedious!. So I’ve tried to make this recipe easy to follow and to use tips to create perfect whoopie pies!

FREQUENTLY ASKED QUESTIONS:

What are Whoopie Pies?

They are basically individual handheld cake sandwiches with a cream filling. They are usually chocolate but you can find them in other flavors.

What is Whoopie Pie filling made of?

There are several ways to make the filling. Some use a shortening base filling which is the more traditional way. Others use a marshmallow based filling (like the one I am sharing here).

Why are whoopie pies called ‘Whoopie’?

There are two competing theories. One is that they are named after a 1920’s musical called “Whoopee!” where chocolate pies were thrown out to the audience during a song called “Makin’ Whoopee”. The other theory is that they were invented by Amish women who packed them into their husbands lunches and when the men opened their lunch pails, they would shout “Whoopie!”

What is the difference between a Moon Pie and a Whoopie Pie?

The only similarity is that they both are dessert sandwiches with cream filling. That is where the similarity ends. Moon Pies are more like cream-filled cookies. Whoopie Pies are more like cream-filled cakes.

How do I store leftovers?

Leftover whoopie pies should be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days. They can also be frozen. Individually wrap each whoopie pie in plastic wrap. Then wrap again in aluminum foil (to prevent freezer burn). They can be stored in the freezer for up to 3 months.

A stack of chocolate whoopie pies shown on a round white plate.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chocolate cake mix
  • instant chocolate pudding
  • eggs
  • water
  • vegetable oil
  • salted butter
  • confectioner’s (powdered) sugar
  • vanilla extract
  • marshmallow fluff
Chocolate cake mix, instant chocolate pudding, eggs, eater, vegetable oil, butter, powdered sugar, vanilla extract and marshmallow fluff.

HOW TO MAKE EASY CHOCOLATE WHOOPIE PIES:

Heat oven to 350°F. Line two large cookie sheets with parchment paper a silpat, or lightly spray with nonstick cooking spray. In a large bowl, beat together chocolate cake mix, instant chocolate pudding mix, eggs, water and vegetable oil until thoroughly combined.

Cake mix, pudding mix, eggs, oil and water in a large clear bowl

Pour batter into a 1 gallon ziploc bag and seal. Cut a small hole off of one of the bottom corners.

whoopie pie batter in a clear ziploc gab with one corner that has been cut off.

Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).

chocolate batter balls on a baking sheet that has been lined with parchment paper.

Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.

Fully baked tops and bottoms of chocolate cake batter on a baking sheet.

To make the filling: With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes then beat in vanilla extract. Beat in marshmallow fluff until incorporated. Refrigerate filling until slightly firm, about 30 minutes.

Powdered sugar, butter, vanilla extract and marshmallow fluff in a large clear bowl being mixed together.

Once cookies are cooled, spread filling (about 2 tablespoons – you want a thick filling) on ​​flat side of one cookie.

a hand holding half of the soft cookie that has had marshmallow filling spread on top.

Top with the second cookie, flat side down to make a sandwich. Whoopie pies can be refrigerated in airtight container for up to 3 days.

two hands holding a whoopie pie showing how to assemble the cookie.

Cook’s Tip: Marshmallow fluff can be a bit sticky to work with. Spray your measuring cups with nonstick spray to help it come out easier. Also, when you are spooning the filling onto the cakes, do the same thing. Just spray your spoon with nonstick spray and it will slide right out.

A stack of whoopie pies on a round white plate with marshmallows and pieces of chocolate in the background.

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Easy Whoopie Pie recipe

Easy Whoopie Pies (+Video)

These super simple chocolate whoopie pies start with a boxed cake mix and are filled with a delicious homemade marshmallow fluff filling!

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Course: Dessert

Cuisine: American

Keyword: Boxed Cake Mix Whoppie Pies, Easy Chocolate Whoopie Pies

Prep time: 35 minutes

Cook Time: 12 minutes

Total Time: 47 minutes

Servings: 12

Calories: 402kcal

Author: Brandie @ The Country Cook

Ingredients

For the cakes:

  • 15.25 ounce box devil’s food cake mix
  • 3.9 ounce box instant chocolate pudding mix
  • 3 large eggs
  • ¾ cup water
  • ½ cup vegetable oil

For the filling:

  • 12 Tablespoons salted butter room temperature
  • cup powdered sugar
  • test vanilla extract
  • cups marshmallow fluff

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Instructions

  • Heat oven to 350°F. Line two large cookie sheets with either parchment paper, Silpat, or lightly spray with nonstick cooking spray.

  • In large bowl, beat together chocolate cake mix, instant chocolate pudding mix, eggs, water and vegetable oil until thoroughly combined (batter will be thick).

  • Pour batter into a 1 gallon ziploc bag and seal. Cut a hole off of one of the bottom corners.

  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart (this will allow for spreading).

  • Bake 10 to 12 minutes until set. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.

For the filling:

  • With electric mixer on medium speed, beat butter and sugar together until fluffy then beat in vanilla extract.

  • Beat in marshmallow fluff until incorporated. Refrigerate filling until slightly firm, about 30 minutes.

  • Once cookies are cooled, spread filling (about 2 tablespoons – you want a thick filling so use your best judgment) on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

  • Then enjoy! If not eating, I suggest wrapping each one immediately and storing in the refrigerator for up to 3 days.

Video

Notes

  • Marshmallow fluff can be a bit sticky to work with. Spray your measuring cups with nonstick spray to help it come out easier. Also, when you are spooning the filling onto the cakes, do the same thing. Just spray your spoon with nonstick spray and it will slide right out.

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Nutrition

Calories: 402kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 137mg | Fiber: 1g | Sugar: 42g | Vitamin A: 409IU | Calcium: 64mg | Iron: 2mg

Nutritional Disclaimer

Originally Posted: March 2011
Updated and published: April 2022

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