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Chocolate Whoopie Pies with Marshmallow Filling

Chocolate Whoopie Pies with Marshmallow Filling

Chocolate Whoopie Pies with Marshmallow Filling- Soft whoopie pies with fluffy marshmallow filling!

Ingredients Needed:

  • Chocolate cake mix
  • Instant chocolate pudding mix
  • Eggs + Vanilla
  • Water
  • Butter
  • Marshmallow fluff
  • Powdered sugar

Pin it for Later:

Can I Use Any Flavor Cake Mix? Yes. Use any flavor/brand cake mix! Be sure the box size is approx 16-18 oz.

Instant Pudding Mix: Again, any flavor will work. Make sure it’s INSTANT pudding mix and not cook/serve. Also, do not make the pudding! The dry mix is all you need.

Marshmallow Fluff: Want to make it homemade? Find out how!

What About Filling? If marshmallow filling is not your thing, go with a vanilla buttercream, cream cheese or chocolate. Homemade or store bought..your choice!

Chocolate Whoopie Pies with Marshmallow Filling

A few notes:

  • Store any leftover filling or whoopie pies in a covered container in the refrigerator.
  • Freezing: If desired, these pies can be froze for future eating. Store them in a freezer safe covered container/storage bag. They will be good for a couple of months.

More Whoopie Pie Fun:

linking up and weekend potluck

50 + Recipes that Start with a Cake Mix #cakemix #recipes #dessert #reciperoundup
Yield: 8 pies

Chocolate Whoopie Pies with Marshmallow Filling

Chocolate Whoopie Pies with Marshmallow Filling

Fun whoopie pies with fluffy marshmallow filling!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

FOR WHOOPIE PIES

  • 1 box- chocolate fudge cake mix
  • 1/2 cup ( 1 stick ) butter, softened
  • 4 oz instant chocolate fudge pudding
  • 3 eggs
  • 1/2 cup water

FOR FILLING:

  • 1/2 cup ( 1 stick ) butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees. Grease cookie sheet or line with parchment/slip mats.
  2. In a mixing bowl, beat together dry cake mix, dry pudding mix, butter, eggs and water. Mix until well combined.
  3. Drop approx 1/4 cup of batter onto cookie sheet. Space the batter about 2 inches apart.
  4. Bake for 13-15 minutes. Let pies cool for 5 minutes before removing from cookie sheet. Then, cool them completely before adding filling.

FOR FILLING:

  1. Beat filling ingredients until fully combined and fluffy. Spread filling on bottom of one pie, then, top with a second. Repeat until all are filled.
  2. For best results, keep any leftovers in covered container in refrigerator.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 303Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 111mgCarbohydrates: 59gFiber: 1gSugar: 52gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Tina

Sunday 12th of August 2018

Do they need to be refrigerated after taking them? I want to send some to my son who is 4 hours away

Erin Table for Seven

Sunday 12th of August 2018

Hi Tina- Yes, I would refrigerating them would probably be a good idea, especially for the filling to stay fresh. Hope he likes them!

erin

Thursday 13th of September 2012

Thank you Nichi & Pamela!

The Mandatory Mooch

Wednesday 12th of September 2012

What a great treat!! Thanks so much for linking up to Tasty Thursdays on The Mandatory Mooch!! I hope you will link up again. The party will be live tonight. http://www.mandatorymooch.blogspot.com

Thanks, Nichi

Pamela

Sunday 9th of September 2012

Oh I love this recipe, healthy treat right up my alley, I am bookmarking this to make at a later time. Thanks for sharing at Heavenly Treats Sunday!

erin

Sunday 9th of September 2012

Thank you for stopping by everyone :)

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