Martha Stewart’s Chocolate Whoopie Pies

Martha Stewart’s Chocolate Whoopie Pies are soft, rich chocolate sandwich cakes filled with a fluffy vanilla cream filling that melts in every bite. These classic treats have a tender cake-like texture with deep cocoa flavor balanced by a light and creamy center. They look impressive but are surprisingly simple to make, even for beginner bakers. From mixing the batter to assembling the finished pies, the entire recipe takes about 1 hour from start to finish.

Ingredients

For the Chocolate Cakes

• 2 cups plain flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Vanilla Cream Filling

• 1/2 cup unsalted butter, softened
• 1 cup icing sugar
• 1 jar marshmallow fluff
• 1 teaspoon vanilla extract

For Preparing the Trays

• Butter or non-stick spray
• Baking parchment

How to Make Martha Stewart’s Chocolate Whoopie Pies

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two large baking trays with parchment paper and place the trays on the middle oven shelves for even baking.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until pale and fluffy. This helps create soft and tender cakes.
• Add the egg and vanilla: Beat in the egg and vanilla extract until the mixture looks smooth and creamy.
• Finish the batter: Add the dry ingredients in batches, alternating with the buttermilk. Mix gently until no streaks of flour remain. Do not overmix.
• Portion the batter: Spoon or pipe small rounds of batter onto the prepared trays, leaving space between each one as they spread slightly during baking.
• Bake the cakes: Bake for 10 to 12 minutes until the tops spring back lightly when touched. Avoid overbaking to keep the cakes soft.
• Cool completely: Let the cakes cool on the trays for 5 minutes before transferring to a wire rack to cool fully.
• Make the filling: Beat the butter and icing sugar together until smooth. Add the marshmallow fluff and vanilla extract, then beat until light and fluffy.
• Assemble the whoopie pies: Spread or pipe the filling onto the flat side of half the cakes. Top with the remaining cakes and press gently to create sandwiches.

Tips for the Best Chocolate Whoopie Pies

Why are my whoopie pies dry?

Dry whoopie pies are usually caused by overbaking. Remove them from the oven as soon as the tops spring back lightly when touched.

Can I make the filling ahead of time?

Yes, the filling can be made up to 2 days in advance and stored in the refrigerator. Let it soften slightly before using.

How do I keep the cakes soft?

Store the assembled whoopie pies in an airtight container to maintain their soft texture.

Can I use Dutch-process cocoa powder?

Yes, Dutch-process cocoa gives a deeper chocolate flavor and darker color, though natural cocoa also works beautifully.

Serving Suggestions

• Serve with cold milk or hot coffee
• Dust lightly with icing sugar for presentation
• Add chocolate sprinkles around the filling edges
• Pair with vanilla ice cream for dessert

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 5 days. Allow the whoopie pies to sit at room temperature for 15 minutes before serving for the best texture.

Freezing

Wrap each whoopie pie individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 340 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’s Chocolate Whoopie Pies

Recipe by Milli RoseCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

whoopie pies

Prep time

25

minutes

Cooking time

12

minutes

Total time

60

minutes

Calories

340

kcal

37

minutes

Soft chocolate whoopie pies filled with fluffy vanilla cream filling. Rich, moist, and perfect for dessert tables, lunchboxes, or afternoon treats.

Ingredients

• 2 cups plain flour

• 1/2 cup unsweetened cocoa powder

• 1 1/4 teaspoons baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup buttermilk

• 1/2 cup unsalted butter, softened

• 1 cup icing sugar

• 1 jar marshmallow fluff

• 1 teaspoon vanilla extract

• Butter for greasing trays

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan). Line baking trays with parchment paper.
• Whisk together flour, cocoa powder, baking soda and salt in a bowl.
• Beat butter and brown sugar until light and fluffy.
• Add egg and vanilla extract, mixing until smooth.
• Mix dry ingredients into the batter alternately with buttermilk.
• Scoop small rounds of batter onto prepared trays, leaving space between each.
• Bake for 10–12 minutes until tops spring back lightly when touched.
• Cool completely on a wire rack before filling.
• Beat butter, icing sugar, marshmallow fluff and vanilla until fluffy.
• Spread or pipe filling onto half the cakes and sandwich with remaining cakes.

Notes

• Do not overbake or the cakes may become dry.
• Use room temperature ingredients for a smoother batter.
• Filled whoopie pies taste even better after chilling for 30 minutes.