Name: Kyle’s Whoopie Pies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup (92g) vegetable shortening; 1 cup (213g) light brown sugar or dark brown sugar, packed; 1 large egg; 1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa; 2 cups (240g) King Arthur Unbleached All-Purpose Flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon table salt; 1 teaspoon espresso powder, optional; 1 cup (227g) milk; 1 teaspoon King Arthur Pure Vanilla Extract; 1 cup (184g) vegetable shortening; 1 cup (113g) confectioners’ sugar; 1 1/3 cups (164g) marshmallow spread, store-bought; A heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water; 1 1/2 teaspoons King Arthur Pure Vanilla Extract

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Introduction

Kyle’s Whoopie Pies are soft, chocolatey sandwich cakes filled with a fluffy marshmallow cream. These nostalgic treats combine tender cocoa cakes with a sweet, creamy filling that’s perfect for sharing or enjoying as an indulgent snack.

The image shows four sandwich cookies with two dark brown round cake layers and a thick white cream layer in the middle, stacked inside a white tray lined with translucent parchment paper. To the right, on a round wire cooling rack on a white marbled surface, are three more dark brown round cake layers; one has a thick spread of white cream on top, while the other two are plain. Above the tray is a small bowl filled with whipped white cream, with a woman’s hand holding a spoon partially in the bowl. The setting is bright with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (92g) vegetable shortening
1 cup (213g) light brown sugar or dark brown sugar, packed
1 large egg
1/4 cup plus 2 tablespoons (32g) Dutch-process cocoa, or 3 tablespoons (16g) each black cocoa and Dutch-process cocoa
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon espresso powder (optional; for enhanced chocolate flavor)
1 cup (227g) milk
1 teaspoon King Arthur Pure Vanilla Extract
1 cup (184g) vegetable shortening (for filling)
1 cup (113g) confectioners’ sugar
1 1/3 cups (164g) marshmallow spread, store-bought
A heaping 1/4 teaspoon extra-fine salt or the salt of your choice dissolved in 1 tablespoon water
1 1/2 teaspoons King Arthur Pure Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F. Lightly grease or line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the shortening, brown sugar, and egg until smooth. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda, salt, and espresso powder if using. Stir the vanilla into the milk.
Step 3: Add the dry ingredients to the shortening mixture alternately with the milk and vanilla mixture, beating until smooth and well combined.
Step 4: Drop the dough by 1/4-cupful portions onto the prepared baking sheets, leaving about 2 inches between each cake.
Step 5: Bake the cakes for about 15 minutes, or until they are firm to the touch. Remove from the oven and cool completely on a wire rack.
Step 6: To make the filling, beat together the shortening, confectioners’ sugar, and marshmallow spread until smooth. Stir in the dissolved salt and vanilla extract.
Step 7: To assemble the whoopie pies, turn the cakes over so the flat sides face up. Spread the filling generously on the flat side of half the cakes, then top with the remaining cakes, flat side down.

Tips & Variations

For a deeper chocolate flavor, use a combination of black cocoa and Dutch-process cocoa as suggested.
Espresso powder is optional but adds a subtle richness that enhances the chocolate taste.
Try swapping vegetable shortening in the filling with softened unsalted butter for a different texture.
Store-bought marshmallow spread makes the filling quick and easy; homemade marshmallow fluff can also be used for a more homemade touch.

Storage

Store the assembled whoopie pies at room temperature for several hours before serving. To keep them fresh longer, refrigerate covered for up to 3 days. Let them come to room temperature before eating, or give them a few seconds in the microwave to soften the filling if chilled.

How to Serve

This image shows several chocolate sandwich cookies filled with white cream on a white marbled surface. Each cookie has two round, dark brown, smooth-textured layers on top and bottom, with a thick, smooth, white cream layer in the middle. The cookies are scattered in groups and individually, some resting on a white plate with ridges on the edge, placed at the top right. A woman's hand is holding one cookie near the plate. A white cloth with thin black stripes is partly visible under some cookies. The lighting is soft and natural, making the chocolate and cream look fresh and rich. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Kyle’s Whoopie Pies?

Yes, you can freeze them. Wrap each pie individually in plastic wrap and place them in an airtight container or freezer bag. They freeze well for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

Can I substitute the vegetable shortening with butter?

Yes, butter can be used instead of shortening in both the cakes and filling. It will add a richer flavor but may slightly change the texture, making the cakes a bit denser and the filling less stable at room temperature.