Mini Whoopie Pies

Name: Mini Whoopie Pies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 36 servings
Cuisine: American
Ingredients: 1¼ cups all-purpose flour; ¾ cup whole-wheat flour; ½ cup unsweetened cocoa; ½ teaspoon baking soda; ½ teaspoon fine salt; 1 stick unsalted butter; 1 cup granulated sugar; 1 large egg; 1 cup milk; 1 stick unsalted butter; 1⅔ cups confectioners sugar; 2 cups marshmallow cream

Delicious chocolate sandwich cookies filled with fluffy marshmallow cream frosting. These mini treats combine cocoa-flavored cake-like cookies with a sweet, creamy filling for the perfect bite-sized dessert.

36 servings

1 hr 2 min

Published October 4, 2025

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Ingredients

•1¼ cups all-purpose flour
•¾ cup whole-wheat flour
•½ cup unsweetened cocoa
•½ teaspoon baking soda
•½ teaspoon fine salt
•1 stick unsalted butter
•1 cup granulated sugar
•1 large egg
•1 cup milk
•1 stick unsalted butter
•1⅔ cups confectioners sugar
•2 cups marshmallow cream

Cooking Instructions

1.
Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
10 min
2.
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3 min
3.
Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
8 min
4.
Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
20 min
5.
Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
6 min
6.
Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
15 min

Cooking Instructions

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.

10 min

Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

3 min

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

8 min

Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).

20 min

Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.

6 min

Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

15 min