Martha Stewart Whoopie Pies Recipe

These soft, cakey Martha Stewart Whoopie Pies are made with rich cocoa powder, tangy buttermilk, and a cloud-like marshmallow cream filling, and they’re ready in just 45 minutes. The hero moment comes when you bite through the tender chocolate cake into the sweet, sticky center. I love how this nostalgic treat brings back childhood memories with every single crumb.

Why This Classic Works

I have found that the secret to the perfect dome lies in the oven temperature. Martha’s recipe calls for a higher heat than standard cookies, which shocks the batter into puffing up immediately before it spreads too thin.

Another lesson I learned is strictly using room temperature buttermilk to ensure the batter doesn’t curdle. When the dairy is tempered, the batter emulsifies into a velvety chocolate mixture that bakes up incredibly soft and tender.

Martha Stewart Whoopie Pies Recipe Ingredients

For the Chocolate Cakes:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 cup buttermilk, room temperature
• 1 tsp vanilla extract

For the Marshmallow Filling:

• 1/2 cup unsalted butter, softened
• 1 cup confectioners’ sugar, sifted
• 1 jar (7.5 oz) marshmallow fluff or creme
• 1 tsp vanilla extract

How To Make Martha Stewart Whoopie Pies Recipe

1. Prep and Sift: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
2. Cream the Base: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
3. Add Wet Ingredients: Add the egg and beat until fully incorporated, then mix in the buttermilk and vanilla extract (the batter may look slightly curdled, which is normal).
4. Combine Batter: Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined to ensure the cakes stay tender.
5. Scoop and Bake: Using a 2-inch ice cream scoop, drop mounds of batter onto the prepared baking sheets spaced 2 inches apart. Bake for 10 to 12 minutes, rotating the pans halfway through, until the cakes spring back when lightly touched.
6. Cool Completely: Remove the cakes from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Make the Filling: Beat the butter and confectioners’ sugar on medium speed until smooth, then add the marshmallow fluff and vanilla, whipping until the mixture is light and fluffy.
8. Assemble: Spread or pipe a generous amount of filling onto the flat side of half the cakes and sandwich them with the remaining cakes.

Recipe Tips

• Room Temperature Matters: Ensure your butter, egg, and buttermilk are truly at room temperature so they emulsify properly, creating a smooth batter that rises evenly.
• Use a Scoop: A spring-loaded ice cream scoop is essential for getting perfectly uniform rounds that match up easily when assembling the sandwiches.
• Don’t Overbake: These cakes should be soft; pull them out as soon as they spring back to the touch, even if they look slightly soft in the center.
• Sift the Cocoa: Cocoa powder tends to clump in the container, so always sift it with the flour to avoid biting into bitter pockets of dry powder.

What To Serve With Whoopie Pies

A tall glass of cold milk is the absolute best partner for these rich chocolate treats, as it cuts through the sweetness of the marshmallow filling. For a more grown-up pairing, serve them alongside a hot cup of dark roast coffee or an espresso to balance the sugar.

How To Store

Store these whoopie pies in a single layer in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days, but let them come to room temperature before eating for the best texture.

FAQs

Can I freeze these whoopie pies?
Yes, wrap each assembled pie individually in plastic wrap and freeze for up to 2 months. Thaw them on the counter for an hour before serving.

Why did my cakes bake flat?
Flat cakes often happen if the butter was melted rather than softened, or if the oven wasn’t hot enough. Make sure your oven is fully preheated to 400°F to get that signature dome.

Can I use regular milk instead of buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes. However, real buttermilk provides the best tenderness and tang.

Nutrition

• Calories: 410
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 280mg
• Total Carbohydrate: 62g
• Protein: 4g

Try More Recipes:

• Martha Stewart Lemon Cake Recipe
• Martha Stewart Jelly Roll Cake Recipe
• Martha Stewart Rice Krispie Treats Recipe