Whoopee Pies with Marshmallow Whip Filling

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Whoopee pies are just too dang cute! My youngest, Charlie, couldn’t wait for the dark-chocolate little domes to finish baking so he could jump up on a stool to help me pile on the marshmallow whip frosting. While in most peoples’ minds these soft, sandwich-creme-filled “pies” have a vintage 50s feel, they go back farther than that. Pennsylvania foodlore expert William Woys Weaver tells us that whoopees were not invented in Pennsylvania, but actually derive from an 1800’s Viennese pastry called Wienerkrapfen. The “Whoopee” name popped up in Boston in 1928 after the epoynymous Broadway musical. The recipe became more widely known in the 1930s when Lynn, MA-based Durkee-Mower, maker of Marshmallow Fluff TM, published a Whoopie Pie recipe in its first “Yummy Book”, including the now classic marshmallow whip filling.  The recipe we’re featuring here is a sample of the work of Sarah Billingsley and Amy Treadwell, from their book, Whoopie Pies.

Makes 48, two-inch cakes; 24 composed whoopees

Batter Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 4 Tbsp unsalted butter, at room temperature
  • 4 Tbsp vegetable shortening
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup milk

Marshmallow Whip Filling (Note: This recipe adapted) Ingredients

  • 2 cups Marshmallow Fluff
  • 1 1/4 cups vegetable shortening
  • ¼ stick softened butter
  • 1 ½ cups confectioners’ sugar
  • 1 Tbsp vanilla extract
  • ½ tsp salt


  1. Position rack in center of oven and preheat to 375 degrees.
  2. Line two baking sheets with parchment paper or silicone baking sheets.
  3. Sift flour, cocoa powder, baking soda and salt together onto a sheet of waxed paper.
  4. In the work bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until smooth and fluffy, about 3 minutes. Add egg and vanilla and beat another 2 minutes.
  5. Add half flour mixture and half milk to the batter and beat at low speed until just mixed. Scrape down sides of bowl and add the rest of the flour mixture and milk, beating until completely combined.
  6. Grab a tablespoon and a teaspoon. Scoop a tablespoon of the batter and use the teaspoon to shove it off the tablespoon and onto the prepared baking sheet, being as careful as you can to create tidy round dollops of about the same size. Space these about 2-inches apart. Bake one sheet at a time for 10 to 11 minutes until pies spring back when pressed gently. Remove from oven and let cakes cool five minutes before removing from the pan to a wire rack. Cool completely
  7. Make frosting: In the work bowl of stand mixer fitted with paddle attachment, beat together marshmallow, shortening and butter. Start at low and increase to medium speed until mixture is smooth and fluffy; about 3 minutes. Reduce mixer speed to low; add confectioners sugar, salt and vanilla and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more
  8. Assemble whoopies: Flip half of the pies over. On these, squirt a good-sized pile of frosting. Top with another pie. Continue until all are assembled and store in waxed paper-lined, air-tight container.

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