Go Back
Homemade Maine whoopie pies with fluffy marshmallow filling arranged on parchment paper.

Bakery-Style Maine Whoopie Pies

If you've been searching for a true Maine-style whoopie pie, this is it. Soft chocolate cakes, a fluffy marshmallow filling, and that classic bakery flavor I grew up loving.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Cooling Time 30 minutes
Servings: 8 pies
Ingredients Method Notes

Ingredients
  

Chocolate Cakes
  • 2 cups (250g) all-purpose flour
  • ½ cup + 2 tbsp (55g) Dutch-process cocoa powder
  • ½ tsp espresso powder
  • 1¼ tsp baking soda
  • ½ tsp kosher salt
  • 8 tbsp (113g) unsalted butter softened to room temperature
  • 1 cup (210 g) dark brown sugar lightly packed
  • 1 large egg room temperature
  • 2 tsp vanilla extract pure
  • 1⅛ cups buttermilk room temperature
Marshmallow Filling
  • 12 tbsp (170 g) unsalted butter softened to room temperature
  • 1¼ cups (150 g) powdered sugar
  • 2½ cups marshmallow fluff 7.5 oz jar
  • 1½ tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
  3. In a large bowl, beat the butter and dark brown sugar for 4 to 5 minutes, until very light and fluffy.
  4. Beat in the egg, then the vanilla.
  5. Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined. The batter will be thick.
  6. Scoop the batter into ¼-cup portions (I use an ice cream scoop), spacing them about 3 inches apart.
  7. Bake for 13-15 minutes, or until the tops spring back lightly when touched.
  8. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Filling
  1. Beat the butter and the powdered sugar for 6-8 minutes on medium high speed until light and fluffy. You know it's done when it no longer feels grainy between your fingertips.
  2. Mix in the vanilla and salt.
  3. Add the marshmallow fluff and beat for another 2-3 minutes until airy and smooth.
Assemble
  1. Spread or pipe about ⅓ cup of filling onto the flat side of one cake and top with another. Let the whoopie pies rest for about 30 minutes before serving so the cakes and filling have time to meld together.

Notes

  • Natural cocoa powder also works. Dutch-process simply gives a darker color and slightly smoother chocolate flavor.
  • The espresso powder won't make them taste like coffee—it simply enhances the chocolate.
  • If you don't have buttermilk, you can substitute with whole milk plus 1 tablespoon of white vinegar or lemon juice mixed into the milk - let it sit for 5 minutes.
  • These are even better the next day after being stored in an airtight container, as the cakes become softer and the filling settles into that classic bakery-style texture.