Whoopie Pies with Marshmallow Filling

    55 min

    Whoopie pies are an American treat first made by the Amish in Pennsylvania. This is a classic whoopie pie recipe, but with a marshmallow creme filling. Those who like rocky road will love these. Marshmallow creme is a spreadable marshmallow confection, which can be purchased online or in specialty shops.

    54 people made this

    Makes: 2 dozen whoopie pies

    • 6 tablespoons butter, softened
    • 200g caster sugar
    • 1 egg
    • 250g plain flour
    • 5 tablespoons unsweetened cocoa
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 teaspoon salt
    • 225ml milk
    • 1 teaspoon vanilla extract
    • Filling
    • 175g butter, softened
    • 90g icing sugar
    • 1/4 teaspoon vanilla extract
    • 100g marshmallow creme
    • 1 tablespoon milk

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Preheat the oven to 190 C / Gas 5. Line a baking tray with baking parchment.
    2. Cream together the butter, sugar and egg. In a separate bowl, mix together flour, cocoa, bicarb and salt. Add to butter mixture alternately with milk and vanilla, mixing well after each addition.
    3. Drop by teaspoonfuls onto trays. Bake for 10 minutes. Remove to wire rack to cool completely.
    4. To Make Filling: Cream butter and icing sugar in bowl until light and fluffy. Blend in vanilla, marshmallow creme and milk. Spread on the flat sides of half of the cooled cakes; top with remaining cakes.

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    Reviews in English (37)


    This was a huge hit with my family!! I found the filling to be too thin for my liking, so I added more powdered sugar than called for. My son was passing them out to the neighbors telling eveyone to "taste these!!"  -  29 Mar 2003  (Review from Allrecipes US | Canada)


    This recipe was a huge hit in our house. Not too sweet and very good. Will definitely make them again.  -  30 May 2002  (Review from Allrecipes US | Canada)


    Easy to make...tastes terriffic...they were a big hit! I dropped the dough by tablespoons, not teaspoons and the recipe made 20 servings, not 12.  -  21 Jan 2003  (Review from Allrecipes US | Canada)