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!
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”.
Start by simply 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.
I like to individually wrap my whoopie pies and store them in the freezer, then you can pop them in a lunch box, they’ll thaw by lunch time, plus it helps me not eat the entire batch in one sitting. 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 whoopie pies with traditional marshmallow buttercream. These are New England approved by my husband’s family in Maine.
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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
- 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
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.
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!!!!
TIP | If the frosting is too soft or runny, add a little more powdered sugar until it thickens & scoopable.
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- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- Pampered Chef Small Batter Bowl - 32 ounces
- Silicone Spatula Set - Heat Resistant BPA FREE
- OXO Good Grips Offset Icing Spatula
- KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 490 Total Fat: 21g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 49mg Sodium: 431mg Carbohydrates: 72g Net Carbohydrates: 0g Fiber: 2g Sugar: 51g Sugar Alcohols: 0g Protein: 6g
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