Name: Chocolate Fluffernutter Whoopie Pies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 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; 1 7 oz container marshmallow creme or about 1 cup of marshmallow fluff; 2/3 cup creamy peanut butter, I used all-natural peanut butter; 1/2 cup butter, softened; 1/2 teaspoon vanilla; 1/4 teaspoon kosher salt; 1 2/3 - 2 cups powdered sugar; 2-3 tablespoons milk or cream

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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.

Picture of a Chocolate Fluffernutter Whoopie Pie on a pedestal.

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.

Stack of three Chocolate Fluffernutter Whoopie Pies | www.thefreshcooky.com

How to Make the Fluffernutter Frosting

Start by tossing all of your frosting ingredients (except the powdered sugar and milk) into the bowl of a stand mixer fit with a paddle attachment and whip on medium-high for 1-2 minutes until combined and fluffy.
Scrape down sides of bowl; on low slowly pour in powdered sugar, alternating with milk. Once combined, increase speed to medium-high and mix for 1-2 minutes until smooth.
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.

Facebook image of fluffernutter whoopie pies in red container with parchment paper and one leaning against the container.

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.

Facebook image with three whoopie pies with fluffernutter frosting stacked in a pan with parchment paper.

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!

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12-16 pies

Chocolate Fluffernutter Whoopie Pies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Chocolate Fluffernutter Whoopie Pies! Rich, chocolate mini cakes with an amazing peanut-buttery, marshmallow-y frosting sandwiched between.

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 7 oz container marshmallow creme or about 1 cup of marshmallow fluff
2/3 cup creamy peanut butter, I used all-natural peanut butter
1/2 cup butter, softened
1/2 teaspoon vanilla
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 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

In the large bowl of a mixer, on medium speed, beat together the butter, powdered sugar, vanilla and salt until well blended and fluffy. Add the peanut butter and milk and mix into butter & sugar mixture until light, scrape down sides of bowl. Add the marshmallow cream and beat until evenly incorporated.
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!!!!

Notes

TIP | If the frosting is too soft or runny, add a little more powdered sugar until it thickens & scoopable.

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

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Julie Pollitt

Monday 20th of July 2020

These look absolutely divine!

Kathleen

Thank you Julie! An apt description!

Carol A Hudson

Saturday 22nd of December 2018

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.

Sunday 23rd of December 2018

I love it!! So glad you enjoyed them Carol!!