Marshmallow cream filling flavored with juice from fresh berries, sandwiched between two soft chocolate cookies. These whoopie pies have a chocolate cake taste with a filling that is sweet and smooth as velvet.
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What is your guilty baking pleasure? The go-to recipe when you just want to enjoy a sweet treat. For me, whoopie pies all day. They are easy to make, fun to make, and even better to enjoy.
The cookies are fluffy with the perfect amount of chocolate and a marshmallow filling melts in your mouth. The filling is sweetened and colored with fresh berry juice. It adds a subtle sweetness different from the marshmallow but blends perfectly.
Combined with the soft chocolate cookies, it’s like an ice cream sandwich without the cold. I started using berry juice for cupcake frosting, it’s an easy way to add flavor and color.
My favorite berry to use is blackberry, but you can use any berry you would like. Store these whoopie pies in the refrigerator to keep the filling stiff.
Chocolate Whoopie Pies with Marshmallow Berry Filling
Ingredients
For the cookies
- 2 1/4 cups all-purpose flour
- 5 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 6 tablespoons butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup milk
For the filling
- 1/2 cup butter, softened
- 1 cup confectioners’ sugar
- 3/4 cup marshmallow cream - store bough or homemade
- 1-2 tablespoons milk
- 1-2 tablespoons fresh berry juice
Instructions
For the cookies
- Preheat oven to 350°
- Sift flour, cocoa powder, salt, baking soda, and baking powder into a medium bowl and set aside.
- Beat together the butter and sugar with an electric mixer until fluffy. Beat in the egg and vanilla extract, then alternate adding the milk and flour mixture.
- Drop dough by tablespoons onto greased or lined baking sheets. Bake for 10 – 12 minutes.
- Remove from oven and let stand for 2 minutes, then transfer to wire racks to cool completely.
For the filling
- Put berries into a cheesecloth over a small bowl and squeeze berries until juice drips into a bowl, set aside.
- Beat the butter an electric mixer a medium bowl until creamy. Add the confectioners’ sugar with until smooth.
- Add the marshmallow cream, and enough milk to make it fluffy, then add berry juice, beat well until smooth.
- Spread the filling on the flat side of one cookie and top with a second cookie, flat side down.
- Serve immediately or store in the refrigerator to keep filling thick.
