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Chocolate Fluffernutter Whoopie Pies

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

Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 16 pies
Calories: 413 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Whoopie Pie Batter
  • ¾ cup hot water
  • ⅔ cup unsweetened cocoa powder sifted after measuring, if lumpy
  • 1 tsp baking soda
  • 2 cups flour all-purpose, unbleached
  • 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
  • 1/2 cup butter softened
  • 7 oz marshmallow creme or about 1 cup of marshmallow fluff
  • 2/3 cup creamy peanut butter I used all-natural peanut butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 2/3 - 2 cups powdered sugar
  • 2-3 tablespoons milk or cream

Instructions

    Cup of Yum
  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 of 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
    Cup of Yum
  1. Whip your butter until light and fluffy, about 2 minutes. Then add marshmallow cream, peanut butter, salt and vanilla, mixing until combined. Add powdered sugar and milk alternately on low speed. Once incorporated, increase speed to medium-high and beat until light and fluffy, about 4 minutes.
  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.
  3. 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!!!!

Notes

  • TIP | If the frosting is too soft or runny, add a little more powdered sugar until it thickens & scoopable.

Nutrition Information

Serving 1serving Calories 413kcal (21%) Carbohydrates 60g (20%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.5g Cholesterol 45mg (15%) Sodium 396mg (17%) Potassium 186mg (5%) Fiber 2g (8%) Sugar 41g (82%) Vitamin A 398IU (8%) Vitamin C 0.1mg (0%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 16pies

Amount Per Serving

Calories 413

% Daily Value*

Serving 1serving
Calories 413kcal 21%
Carbohydrates 60g 20%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.5g 25%
Cholesterol 45mg 15%
Sodium 396mg 17%
Potassium 186mg 4%
Fiber 2g 8%
Sugar 41g 82%
Vitamin A 398IU 8%
Vitamin C 0.1mg 0%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.