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A stack of three whoopie pies next to 2 glass bottles of milk.

Whoopie Pies

  • Author: Denay DeGuzman
  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 9 Whoopie Pies 1x


Whoopie Pies are special Amish country treats popular in New England. These decadent hand pies boast a luscious cream filling sandwiched between two mini chocolate cakes. This must-make recipe is a delicious slice of Americana!



  • 2 cups all-purpose flour
  • 1/2 cup Hershey’s Special Dark 100% Cacao OR Natural Unsweetened Cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup 2% milk OR whole milk
  • 1 large egg
  • 2 teaspoons vanilla extract


  • 1 7-ounce container of marshmallow creme/fluff (2 1/2 cups)
  • 1/2 cup vegetable shortening
  • 1 1/4 cups powdered sugar (confectioners sugar)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt






RECIPE PREP: Preheat oven to 350°F. With cooking spray, grease the wells of two whoopie pie pans. If you don’t have these special pans, no problem. You can still make this easy recipe! Line a baking tray with parchment paper OR grease a baking sheet with butter. Drop 1/4-cup mounds of cake batter onto the prepared cookie sheet leaving 2 inches between each cake.

  1. MAKE THE BATTER: Add flour, cocoa powder, baking powder, baking soda and salt to a medium bowl. Mix well. Set the bowl aside. Cut shortening into small pieces. Beat shortening and sugar together. Add egg. Beat well. Add vanilla and milk. Beat until ingredients are fully combined. Add dry ingredients to wet ingredients. Blend well.
  2. With a large cookie scoop (2 inches across) OR a 1/4 measuring cup, drop batter into  wells of prepared pans. This recipe makes 18 cakes (for 9 whoopie pies).
  3. Bake 7-8 minutes, or until the tops develop little cracks and are no longer wet. Do not overbake!
  4. Allow chocolate cakes to cool in the pan for 6-8 minutes. Carefully transfer cakes to a piece of waxed paper on your countertop. Don’t use a cooling rack, as it will leave unsightly marks.


  1. Add all ingredients to the bowl of a stand mixer with whip attachment: marshmallow creme, powdered sugar, shortening that’s been cut into tiny pieces, vanilla extract, and sea salt.
  2. Whip until all ingredients are fully incorporated and the frosting is thick and fluffy.


  1. With a large cookie scoop, place a giant dollop of frosting in the middle of 9 cakes.
  2. Add remaining cakes on top, with the flat side facing the filling. Gently press down on each whoopie pie to spread out the frosting.



  • HOW TO STORE WHOOPIE PIES: Wrap each one individually in plastic wrap and refrigerate. They’ll stay fresh for up to 3 days.
  • IS THIS DESSERT A MAKE-AHEAD RECIPE? Yes it is! Make the mini chocolate cakes up to 3 days in advance. Refrigerate between pieces of waxed paper in an air-tight container. Prep the whoopie pie filling up to 4 hours in advance. Store it in an air-tight container at room temperature.
  • CAN WHOOPIE PIES BE FROZEN? Yes! These hand-held desserts freeze well. Make a double batch and freeze half. Place individually-wrapped treats in a large freezer bag. Freeze for up to 3 months.
  • ARE CHOCOLATE HAND PIES PERFECT FOR PICNICS? Yes they are! Store these treats in a cooler until serving time.
  • A FUN FLAVOR TWIST: Add 1/2 teaspoon mint extract to the cake batter, and 1/2 teaspoon mint extract to the frosting.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: Whoopie Pies, Whoopie Pie Filling