Patriotic Whoopie Pies (Printable)

Soft cocoa cakes filled with marshmallow buttercream, tinted red and blue and finished with patriotic sprinkles.

# What You Need:

→ Whoopie Pie Cakes

01 - 2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, softened
07 - 1 large egg
08 - 1 cup buttermilk
09 - 1 teaspoon vanilla extract

→ Filling

10 - 1/2 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar
12 - 7 ounces marshmallow creme
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

→ Decoration

15 - Red food coloring
16 - Blue food coloring
17 - Patriotic sprinkles (red, white, and blue)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
03 - In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy. Add egg and mix until incorporated.
04 - Add buttermilk and vanilla extract to the creamed mixture. Gradually add dry ingredients and mix until a smooth batter forms.
05 - Using a spoon or cookie scoop, drop 24 equal portions of batter onto prepared baking sheets, spacing each 2 inches apart.
06 - Bake for 10 to 12 minutes until the cakes are set and spring back when touched lightly. Allow to cool completely on a cooling rack.
07 - Beat softened butter until creamy. Mix in powdered sugar, marshmallow creme, vanilla, and a pinch of salt. Beat until light and fluffy.
08 - Separate the filling into three bowls: leave one portion white, tint one with red food coloring, and the other with blue food coloring.
09 - Pipe or spoon a layer of filling onto the flat side of half the cakes. Top with the remaining cakes to form sandwiches.
10 - Roll the edges of each assembled whoopie pie in patriotic sprinkles or pipe colored frosting on top for festive presentation.

# Expert Suggestions:

01 -
  • The marshmallow filling transforms into a patriotic showstopper with just a few drops of food coloring.
  • They're soft enough for little hands, simple to bake, and guarantee you'll see a plate of crumbs in minutes.
02 -
  • If your cakes are still warm, the filling will slide—let them cool completely (I learned after my first oozy batch).
  • Chilling them for just half an hour keeps everything neat and cuts cleanly; worth the wait if you're patient.
03 -
  • Spoon batter gently; a heavy hand makes the cakes dense instead of fluffy.
  • Try rolling the edges in sanding sugar for sparkle and extra crunch (my secret flair).

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