Chocolate Fluffernutter Whoopie Pies
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Chocolate Fluffernutter Whoopie Pies! Dark, chocolate mini cakes with an amazing peanut-buttery, marshmallow-y frosting sandwiched between. A match made in heaven!
Whoopie pies, cream pies, sandwich cookies, I don’t care what you call them, just call me when you make them!
If you are a sandwich cookie lover, try these Oatmeal Sandwich Cookies, Lemon Shortbread Cookies or Brownie Sandwich Cookies.
Simply bake up a batch of my chocolate whoopie pies (recipe included) and then put together this fluffernutter buttercream frosting to sandwich between the “pies”.
Whoopie Pie Ingredients
First you need to make up your “pies” and these are the simple ingredients:
- Boiling Water | this actually “blooms” the cocoa
- Unsweetened Cocoa Powder | I used Dutch Processed cocoa powder (sifted after measuring, if lumpy)
- Baking Soda | added with the boiling water and coco powder to activate it al
- All-purpose Flour |I use unbleached organic, all-purpose flour
- Baking Powder | no aluminum is my preference
- Kosher Salt | brings out all the flavors!
- Brown Sugar | I use light, never tried dark but I think it would work
- Butter | I used salted butter, make sure it’s soft
- Egg | I use large for my baking, eggs give whoopie pie discs that light, cakey like texture.
- Vanilla Extract |Pure is the best, but use what you have or make your own!
- Sour Cream | Brings great moisture and texture to the whoopie piece
How to Make Fluffernutter Frosting
- Marshmallow Creme or Fluff | a must use for the fluffer in the frosting
- Creamy Peanut Butter | I used all-natural peanut butter
- Butter | softened, you are making a buttercream, see real butter
- Vanilla Extract | adds depth to the frosting
- Kosher Salt | Yes, salt, just a bit!
- Powdered Sugar |also known as confectioners sugar or icing sugar
- Milk or Cream |a binder that gives the buttercream it’s smooth creaminess
This frosting would also be fabulous piped atop these rich, fudgy brownies or these espresso brownie bites.
How to Make the Fluffernutter Frosting
- Whip your butter until light and fluffy, about 2 minutes. Then add marshmallow cream, peanut butter, salt and vanilla, mixing until combined.
- Add powdered sugar and milk alternately on low speed. Once incorporated, increase speed to medium-high and beat until light and fluffy, about 4 minutes.
- Using a medium scoop, place a heaping scoop of fluffernutter filling on the “bottom” of a whoopie pie, place the matching “pie” on top, gently pressing down to fill the pie.
Recommended Tools
- Half Sheet Cookie Pan | I love this set as it comes with a cooling rack as well! USA pans are my favorite pan!
- Parchment Paper | This helps with clean up, but also allows the whoopie pie cakes to bake up evenly.
- Medium Cookie Scoop | This is key for matching, even pies, plus it works great for scooping the fluffernutter frosting equally.
- Large Batter Bowl | This is my personal favorite, I love that it has a lid.
- Spatula | for helping to mix as well as scraping all of that goodness out of the bowl!
How Do You Store Whoopie Pies
I like to individually wrap my whoopie pies with plastic wrap and store them in the freezer, then you can pop them in a lunch box, they’ll thaw by lunch time.
They will keep in an airtight container for 3-5 days, or wrap individually and toss in the refrigerator up to 7 days.
Funny thing is, I’m not even a cake lover, but these, little portable, handheld pies can make me swoon.
I’m sorry and you’re welcome!
Oh and if you want to stay all Classic New England, then please try my Classic Maine whoopie pies with traditional marshmallow buttercream.
These are New England approved by my husband’s family in Maine and New Hampshire!
More Great Chocolate Recipes
- Triple Chocolate Cookies
- Healthy Chocolate Chip Banana Bread
- Easy Chocolate Loaf Cake
- Nothing Bundt Cakes Copycat Chocolate Chocolate Chip Bundt Cake
- Crazy Delicious Chocolate Shortcake
- Old Fashioned Chocolate Ice Cream
- Chocolate Monkey Bread Recipe {small batch}
- Guinness Chocolate Cake with Irish Buttercream
- Decadent Chocolate Brownie Ice Cream
- Easy Chocolate Chip Croissant Casserole Bake
- Salted Chocolate Graham Bites
- Chocolate Bread Pudding
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Chocolate Fluffernutter Whoopie Pies
Ingredients
Whoopie Pie Batter
- ¾ cup hot water
- ⅔ cup unsweetened cocoa powder, sifted after measuring, if lumpy
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¾ tsp salt
- 1 ½ cups light brown sugar, packed
- ½ cup butter, softened
- 1 large egg
- 2 tsp vanilla extract
- ½ cup sour cream
Fluffernutter Frosting
- 1/2 cup butter, softened
- 7 oz marshmallow creme , or about 1 cup of marshmallow fluff
- 2/3 cup creamy peanut butter, I used all-natural peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 2/3 – 2 cups powdered sugar
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools, use a large enough bowl or cup.
- In a medium bowl, place all purpose flour, baking powder and salt, gently stir with whisk to mix. Set aside.
- In a large bowl of an electric mixer, beat together the butter and brown sugar on medium-high until well blended and creamy, about 2 minutes. Scrape down sides of bowl. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes, scraping sides often.
- Beat in half of the flour mixture; scraping down the sides several times. Stir the sour cream into the cooled cocoa mixture. On low speed, beat the cocoa mixture and the remaining flour mixture, into the brown sugar mixture until even incorporated, Scraping down sides until you no longer see any of the white flour or creamed mixture.
- Using a medium to large scoop, drop the dough onto parchment lined baking sheets, spacing about 3 inches apart. As these are a sandwich cookie, try and make an even number of cookies so they match up.
- Bake the cookies at 350, one sheet at a time, in the middle of the oven for about 10-12 minutes, or until they spring back when lightly pressed in the center. Transfer the sheet to a wire rack and let stand until cookies firm up, 4-5 minutes. Using spatula, transfer the cookies to wire racks. Let stand until completely cool.
- After cooling, the cookies may be placed in freezer storage bags, layer using wax paper in between. Lay flat in the freezer. You may fill them straight from the freezer, sometimes frosting them is easier.
Marshmallow Fluffernutter Buttercream
- Whip your butter until light and fluffy, about 2 minutes. Then add marshmallow cream, peanut butter, salt and vanilla, mixing until combined. Add powdered sugar and milk alternately on low speed. Once incorporated, increase speed to medium-high and beat until light and fluffy, about 4 minutes.
- Using a medium or large scoop, plop a generous portion of frosting onto "bottom" of cookie, leaving a ½ " border around the edge. Top with matching cookie top. Pressing gently to sandwich them together, just until filling reaches edges.
- Store cookies in individual plastic bags or wrap in plastic wrap. Refrigerate or freeze (great to put in a lunch box) until ready to enjoy. WHOOPIE!!!!
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
I don’t want a peanut butter taste in filling what should I exchange it with more fluff or butter?
Hi Sara, just make a regular marshmallow buttercream use my recipe for classic whoopie pies, it has the marshmallow buttercream recipe in it. Same yummy whoopie pie https://www.thefreshcooky.com/whoopie-pies/
A True New Englander Only uses Fluff!! When we first moved to Illinois my Mother in law would mail it to us. Now our local Grocery store has it.
You bet!! I wish our stores carried it!
it says how to make the frosting above the recipe then in the recipe it has how to make it and they are different directions. One says to add the powdered sugar at the end with the milk, the other is adding the peanut butter and milk last. Very confusing!!
Hi Lisa, sorry about that – for the frosting it doesn’t really matter, just add the ingredients and whip it all really well until light and fluffy, I’ll go in and make that easier to understand.
These look absolutely divine!
Thank you Julie! An apt description!
I made these for my co-workers. I put them out at 9 am, and by 10 they were gone, and I had to print out the recipe because everyone kept asking for it.
They are easy to make, but everyone now thinks I am some kind of great baker! I have since been asked to make them for a fundraiser to support a local horse rescue.
Another fabulous recipe, Kathleen. We loved the Fluffernutter Whoopie pies! We’ll enjoy them for Christmas with the family, although Jeff and I had a preview tasting tonight to be sure they were okay! LOL.
I love it!! So glad you enjoyed them Carol!!