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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.

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

  1. 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.
  2. 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.
  3. 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.

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.

In general since they can be a bit messy, so they will keep in an airtight container for 3-5 days, or wrap individually and toss in the refrigerator up to 7 days.

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Pinterest Pin with loaf pan filled with fluffernutter whoopie pies.

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 and New Hampshire!

More Great Chocolate Recipes

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Yield: 12-16 pies

Chocolate Fluffernutter Whoopie Pies

Chocolate Whoopie Pies with Peanut Butter Buttercream | www.thefreshcooky.com

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

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes

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

  1. 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.
  2. In a medium bowl, place all purpose flour, baking powder and salt, gently stir with whisk to mix. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  1. 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.
  2. 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.
  3. 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.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 490Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 49mgSodium: 431mgCarbohydrates: 72gFiber: 2gSugar: 51gProtein: 6g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

Did you make this recipe?

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Julie Pollitt

Monday 20th of July 2020

These look absolutely divine!

Kathleen

Monday 20th of July 2020

Thank you Julie! An apt description!

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