This Single-Serve Whoopie Pie recipe makes two classic chocolate whoopie pies filled with a light marshmallow frosting. It’s the ideal small-batch dessert when you want a homemade whoopie pie without baking a whole dozen.
⭐Why I Love It:
- Perfectly Portioned – Makes just two whoopie pies, great for a small household or a solo treat.
- Classic Flavor – The timeless combination of chocolate cakes and marshmallow filling is comforting and nostalgic.
- Soft, Cake-Like Texture – The chocolate rounds are tender and fluffy, providing the ideal contrast to the creamy filling.
🥘Ingredients
- Unsalted Butter – Softened to room temperature. If using salted butter, reduce added salt accordingly. For small recipes, accurate measuring matters.
- Brown Sugar – Pack firmly when measuring; light or dark both work.
- Cocoa Powder – Natural unsweetened cocoa measured by spoon-and-level for best accuracy.
- Egg White – Using only the white keeps the batch small and helps create a light, cake-like texture.
- Vanilla Extract – For flavor.
- All-Purpose Flour – Measure by spoon-and-level to avoid overpacking.
- Baking Soda – Provides lift so the cakes are tender and tenderly domed.
- Kosher Salt – Balances sweetness; halve the amount if using table salt.
- Milk – Whole milk gives the best texture; 2% also works.
- Marshmallow Creme (Fluff) – The base for the classic fluffy filling.
- Powdered Sugar – Sweetens and firms the filling to the right consistency.
- Heavy Cream – Used sparingly to loosen the filling; milk can be substituted if needed.
See the recipe card below for ingredient quantities and full details.
🔪How to Make a Single-Serve Whoopie Pie
This small-batch whoopie pie is quick and straightforward: prepare the batter, bake the cakes, then whip up the marshmallow filling while the cakes cool.
Photo 1 – Whisk together flour, cocoa, baking soda, and salt in a medium bowl until evenly combined.
Photo 2 – Cream the softened butter and brown sugar until light and fluffy to start the batter.
Photo 3 – Add the egg white and vanilla and mix until slightly foamy; a few small clumps are fine.
Photo 4 – Fold in half the dry mixture with a spatula, then add milk and the remaining dry ingredients until just combined.
Photo 5 – The batter should be smooth and slightly thick; scrape the bowl so all ingredients are incorporated.
Photo 6 – Scoop the batter into four even dollops on a lined baking sheet, leaving room between each. Bake until they puff and spring back slightly.
Photo 7 – Make the marshmallow filling by creaming butter with marshmallow creme. Add powdered sugar, vanilla, and a pinch of salt, then thin with heavy cream until fluffy and spreadable.
Photo 8 – Pipe or spread the marshmallow filling onto the underside of one cake and top with a second to make a sandwich. Repeat for the remaining two cakes.
💭Recipe Tips
- Softened Butter – Butter should be pliable but not melted so it creams properly in both batter and filling.
- Don’t Overbake – Bake until the tops spring back gently; overbaking dries the cakes and ruins the tender texture.
- Measure Flour Correctly – Use the spoon-and-level method for flour and cocoa to ensure accurate results in this small recipe.
👩🍳Recipe FAQs
Using a single egg white keeps the batch compact and contributes to a lighter, airier cake texture. Leftover yolks can be used in other small-batch recipes.
Spoon the flour into your measuring cup and level it off with a knife. This prevents packing too much flour into the cup and helps maintain the correct dry-to-wet ratio for tender cakes.
Yes—vanilla buttercream, chocolate frosting, or cream cheese frosting all make delicious alternatives.
A whoopie pie consists of two cake-like cookies sandwiched with a sweet, fluffy filling—traditionally marshmallow or buttercream.
Store at room temperature in an airtight container for up to one day or refrigerate for up to three days. They are best enjoyed fresh.
🍫Related Single Serve Cake Recipes…
- Single-Serve Dot Cake (Small Batch Copycat)
- Single-Serve Chocolate Cake Balls (Small Batch)
- Single-Serve Yellow Cake with Chocolate Frosting (Small Batch)
- Single Serve Strawberry Shortcake (Makes Two)
My debut cookbook is available now: A Little Something Sweet features 75 exclusive single-serve recipes.
Recipe
Single Serve Whoopie Pie (Small Batch)
This Single-Serve Whoopie Pie recipe makes two chocolate whoopie pies filled with fluffy marshmallow frosting—a perfect small-batch dessert when you want just a taste of nostalgia.
- Author: Kathleen Hansen
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2 medium Whoopie Pies
- Category: Dessert, Single Serve
- Method: Baking
- Cuisine: American
Ingredients
Whoopie Pie Batter
- 5 tablespoons (40 g) all-purpose flour, spooned and leveled
- 2 tablespoons (10 g) natural unsweetened cocoa powder, spooned and leveled
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 2 tablespoons (28 g) unsalted butter, softened
- 2 tablespoons (26 g) packed light brown sugar
- 1 large (32 g) egg white
- ½ teaspoon vanilla extract
- 1½ tablespoons (23 mL) milk (whole or 2%)
Marshmallow Filling
- 2 tablespoons (28 g) unsalted butter, softened
- ¼ cup (30 g) marshmallow creme
- 3 tablespoons (23 g) powdered sugar
- ¼ teaspoon vanilla extract
- Pinch of kosher salt (omit if using salted butter)
- 1 teaspoon (5 mL) heavy cream
Instructions
- Prep – Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk Dry Ingredients – Combine flour, cocoa, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar – Cream the softened butter and brown sugar until light and fluffy. Add the egg white and vanilla and mix until slightly foamy.
- Combine – Fold in half the dry mixture, add milk, then fold in the remaining dry ingredients until just combined.
- Portion – Scoop the batter into four even dollops on the prepared sheet, leaving space between each.
- Bake – Bake 9–11 minutes, until the tops spring back lightly. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.
- Make Filling – Cream butter with marshmallow creme, add powdered sugar, vanilla, and salt, then thin with heavy cream until fluffy.
- Assemble – Spread or pipe filling onto the underside of one cake and top with another to form a sandwich. Repeat.
- Enjoy!
Nutrition
- Serving Size: 1 Whoopie Pie
- Calories: 434
- Sugar: 27.8 g
- Sodium: 286.9 mg
- Fat: 24.5 g
- Carbohydrates: 50.8 g
- Fiber: 2.5 g
- Protein: 5.7 g
- Cholesterol: 62.7 mg