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Mini Whoopie Pies

These are the real deal. This is the classic New England Whoopie Pie that you remember from childhood, right down to the marshmallow fluff filling. We have modified the recipe by replacing half the cream with yogurt. Enjoy a nostalgic moment with a little less guilt.

Ready in: Level: Easy
Prep: Cook: Yields: 2 dozen



  • 1 1/2 c flour
  • 1/4 c unsweetened cocoa powder (sifted if lumpy)

  • 1/4 c Hershey's Special Dark cocoa powder (sifted if lumpy)

  • 1 1/2 t baking soda

  • 1 t Kosher salt

  • 1 stick unsalted butter (softened)

  • 1 c granulated sugar

  • 1 large egg

  • 1 t pure vanilla extract

  • 1/2 c Stonyfield Organic Greek Yogurt

  • 1/4 c Stonyfield Organic Heavy Whipping Cream (or Half & Half)

  • Filling

  • 1 stick unsalted butter (softened)

  • 1 1/4 c confectioners' sugar (sifted)

  • 2 c marshmallow fluff

  • 1 t pure vanilla extract


Step 1

Preheat oven to 350°.

Step 2

In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl with an electric mixer, beat butter and sugar until mixed; beat in egg and vanilla. Slowly add half of the flour mixture and then add Greek yogurt and cream. Add remaining flour mixture. The batter will be very thick like a frosting.

Step 3

Line baking sheets with parchment paper; use a small melon baller to drop batter onto baking sheets, spaced about 2-inches apart. Bake for 6-8 minutes, depending on size of cakes, being careful not to burn the bottoms. Transfer to wire racks to cool.

Step 4

For filling, beat butter and confectioners' sugar together until fluffy and then add fluff and vanilla. Add more sugar if you want a thicker filling.

Step 5

Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoppie pies.

NOTES:If you want to make larger traditional pies, increase size of batter dropped and bake for about 15 minutes.


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