Maine Whoopie Pie Recipe
User Reviews
4.7
Maine Whoopie Pie Recipe
Description
This recipe combines a chocolate cake mix with instant chocolate pudding mix, water, vegetable oil, and eggs to make moist, cakey rounds that serve as the "cookies" of the whoopie pie. Baking small mounds on a sheet produces soft, tender cakes with a slight crumb. Cooling the cakes before assembly ensures they hold the filling well.
The filling is a homemade buttercream achieved by beating butter and powdered sugar until fluffy, then folding in marshmallow creme which adds sweetness and a smooth texture. Piping the filling between two similarly sized chocolate cakes creates the classic whoopie pie structure.
Whoopie pies can be enjoyed as a snack or dessert and are often favored for their soft, cake-like exterior paired with a sweet, creamy filling. They are portable and individually portioned, making them easy to serve at gatherings or pack for lunches.
Store assembled whoopie pies refrigerated in a sealed container to keep the filling stable. They freeze well and can be thawed before serving for convenient make-ahead dessert options.
Ingredients
For the Chocolate Cakes
- 15.25 ounces chocolate cake mix (1 box)
- 3.9 ounces instant chocolate pudding mix (1 box)
- ¾ cup water
- ½ cup vegetable oil
- 3 large egg
For the Filling
- ½ cup butter room temperature (1 stick, unsalted
- 1 cup powdered sugar
- 7 ounces marshmallow creme (1 jar)
Instructions
For the Chocolate Cakes
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside
- Whisk together the cake mix, pudding mix, water, oil, and eggs.
- Use a 2-tablespoon-sized cookie scoop to scoop the batter into small mounds, 2 inches apart, on the prepared baking sheet.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool on the baking sheet and while you make the filling.
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed until combined. Once the powdered sugar has been incorporated, turn the mixer to medium speed and beat until light and fluffy, about 1-2 minutes.
- Gently fold in the marshmallow creme.
- Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
To Assemble
- Once the cakes have completely cooled, place them in similar sized pairs.
- Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
- Repeat this process with the remaining cakes, serve, and enjoy.
Notes
- Store whoopie pies in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
- Allow the cakes to cool fully before filling to prevent melting the frosting.
- Use a piping bag to neatly fill for even distribution and easier assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8whoopie
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 667kcal | 33% |
| Carbohydrates | 88g | 29% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 673mg | 28% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 457IU | 9% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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