Whoopie Pies With Whipped Marshmallow Filling

Whoopie pies are steeped in American lore. Some say they were invented by Pennsylvania Amish cooks looking for new ways to use up leftover cake ingredients; as legend has it, children exclaimed “Whoopie!” upon tasting them. Others cite a 1931 advertisement at a Massachusetts bakery as proof that the cookie-cupcake hybrid originated in New England. Maine residents argue that Labadie’s Bakery, an operation in a corner of the state once called Little Canada, has been making whoopie (pies) since 1925.

We prefer Droste brand Dutch-process cocoa for this chocolate whoopie pie recipe because it gives the cakes a richer color and flavor, but other quality unsweetened cocoa powders will work. The marshmallow whoopie pie filling is yummy and unapologetically nostalgic, but you can substitute peanut butter, cream cheese frosting, or chocolate buttercream if marshmallow filling isn’t your thing.

Though whoopie pies can be served on the day they’re made, we think the chocolate cakes taste even better when prepared in advance. Cool on a wire rack, then store in an airtight container for up to 3 days before adding the marshmallow filling.