Jumbo Chocolate Whoopie Pies with Marshmallow Buttercream and Peanut Butter Buttercream

Many years ago after graduating from college in West Virginia, I moved to Pennsylvania and lived there for several years. Both of my children were born in Harrisburg and we eventually lived in Hershey.  As you can imagine, images of chocolate were everywhere, and the air even smelled like chocolate!!  Daily chocolate cravings were a normal part of my life, so I learned to bake really delicious chocolate recipes quite often!  Whoopie pies were a regional treat and came in all different varieties with all sorts of delicious fillings. I will have many more of these luscious recipes in future blog posts, but wanted to share one of my favorites with you so you can make it at home !  The cake is soft, delicate and has just enough chocolate flavor. The marshmallow buttercream is the perfect pairing and makes this cake-like dessert absolutely scrumptious!!! You will need a large ice cream scoop in order to make sure the cakes are the same size. Having ice cream scoops in different sizes may be one of the most useful tools in your baking supply cupboard!!!

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Jumbo Chocolate Whoopie Pies with Marshmallow Buttercream and Peanut Butter Buttercream

Makes: 16 large whoopie pies Prep time: 30 minutes Bake time: 10 - 12 minutes


3 cups white sugar

1 cup unsalted butter at room temperature

4 medium eggs at room temperature

1/2 cup canola oil

1 tablespoon pure vanilla extract

6 cups all purpose flour

2 cups unsweetened best quality cocoa powder

1 teaspoon fresh baking powder

1 and 1/2 tablespoons fresh baking soda

1 teaspoon salt

3 cups whole milk at room temperature

Marshmallow cream filling

1 and 1/2 cups (3 sticks) unsalted room temperature butter

1/4 teaspoon salt

1 teaspoon pure vanilla

1/3 cup whole milk or half and half

3 cups confectioners sugar

Peanut Butter Buttercream Filling (my favorite option)

2 cups unsalted butter at room temperature

2 cups cream peanut butter

6 cups powdered sugar

2 teaspoons vanilla

3/4 teaspoon salt

4-6 tablespoons half and half or milk


Preheat your oven to 350 degrees.  In a large bowl of an electric mixer, beat the sugar, butter and eggs together until well combined.  Add the oil and vanilla and beat again.  In a separate bowl, combine all dry ingredients.  Add half of the dry mixture to the egg mixture and beat or stir to blend.  Add 1 and 1/2 cups milk and beat again. Add the remaining dry mixture and beat until just mixed through. Do not over beat!!  Line several baking sheets with Silpats or parchment paper. With a large ice cream scoop, place 6 scoops per pan so they have plenty of room to spread.  Then, take your finger and use it to make even circle shapes. (see photo of unbaked batter on pan).  You should have about 32 circles.  Bake for 5 minutes and rotate pans. Bake another 5 minutes and check for doneness. They will be springy in the center and puffed up a bit.  Let cool then transfer to a wire rack. Fill with the buttercream. Use the same size ice cream scoop for the filling. You should have almost the exact amount to make 16 whoopie pies.

Buttercream directions

Beat room temperature butter until smooth. Add vanilla, salt and milk or half and half. Add confectioners sugar and beat until creamy and smooth. Fill the cool cakes and sandwich together. The cakes get very sticky, so if stacking after done,  I place wax or parchment paper between each one.

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