Description
This delightful Easter Whoopie Pie recipe features soft, chocolatey cake sandwiches filled with a fluffy marshmallow creme filling tinted in pastel colors for a festive springtime treat. Perfect for holiday parties or as a sweet seasonal dessert, these whoopie pies combine rich cocoa and a creamy, sweet filling with optional decorative sprinkles to make a fun and tasty celebration bite.
Ingredients
Scale
For the cakes:
- 2 cups all-purpose 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 granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the filling:
- 1/2 cup unsalted butter, softened
- 1 jar (7 oz) marshmallow creme
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Pastel sprinkles for decorating (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening and cocoa throughout the batter.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step aerates the batter, helping create a tender cake texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar until fully incorporated, giving flavor and structure to the cakes.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix to maintain cake tenderness.
- Portion the batter: Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spread as they bake.
- Bake the cakes: Bake the cake rounds for 10–12 minutes or until the tops spring back lightly when touched. This indicates they are fully baked but still moist inside.
- Cool the cakes: Remove the baking sheets from the oven and let the cakes cool completely on the sheets before assembling the whoopie pies.
- Prepare the filling: Beat the softened butter until smooth and creamy. Add the marshmallow creme, powdered sugar, and vanilla extract and beat until fluffy. If desired, tint the filling with pastel food coloring for a festive touch.
- Assemble the whoopie pies: Spread or pipe the marshmallow filling onto the flat side of half the cooled cakes. Top each filled cake with another cake to create sandwich-style whoopie pies.
- Decorate: Optionally, press pastel sprinkles around the filling edges for a decorative and colorful finish perfect for Easter celebrations.
Notes
- You can make the whoopie pies in pastel colors by using colored cake batter instead of chocolate for a lighter, spring-themed variation.
- Use a small cookie scoop to ensure uniform size for even baking and consistent presentation.
- Store whoopie pies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
