Description
These Halloween Whoopie Pies feature soft cocoa cakes filled with a festive orange marshmallow fluff cream. They are easy to make and perfect for parties.
Ingredients
Scale
- Cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk, room temp
- Optional: black gel coloring
- Filling:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 jar (7 oz) Marshmallow Fluff
- Orange gel coloring
- Nonpareils or sanding sugar, orange/red
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Cream softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- Add the dry ingredients to the butter mixture in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined to keep the batter silky. If using, add a little black gel to deepen the cake color.
- Scoop 24 evenly sized mounds of batter onto the prepared baking sheets, spaced about 2 inches apart.
- Bake for about 16 minutes, rotating the pans once halfway through baking for even browning. Cakes are set and spring back lightly when done.
- Cool the cakes completely on the baking sheets for a few minutes, then transfer to wire racks to finish cooling so tops do not become sticky.
- To make the filling, beat the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and Marshmallow Fluff and beat until smooth and well combined. Tint the filling orange with gel coloring to desired shade.
- Pipe a generous dollop of filling onto the flat side of 12 cakes, then top with the remaining 12 cakes to form sandwiches. Press gently to spread filling to the edges.
- Roll the edges of each sandwich in nonpareils to coat the filling rim.
- Chill the assembled whoopie pies for about 30 minutes to help the filling set. Remove from the refrigerator and rest 15–20 minutes before serving so the cakes soften slightly.
Notes
- Chill assembled pies briefly to set filling for neater, cleaner bites.
- Ensure cakes are completely cooled before sealing to avoid sticky tops in storage.
- For a gob-style filling, substitute a cooked milk-and-flour frosting if preferred.
- Nutrition values are approximate and will vary with exact ingredient brands and portion sizes.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg