Chocolate Covered Whoopie Pies

Chocolate covered whoopie pies or Jos Louis as we like to call them in Canada were a staple in the lunch boxes of kids in the 80's and 90's. Enjoy them again as an adult or try them for the first time.A dark chocolate cake filled with a cream cheese and marshmallow fluff icing and dipped in chocolate to make the perfect handheld snack cake.

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings 14
Author Selena Bruni Eprile


  • 1/2 cup butter
  • 1 cup brown sugar packed
  • 1 teaspoon instant coffee dissolved in 1 tsp of hot water. Optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Dutch-process cocoa Valrhona or dark cocoa will work too
  • 2 cups All-Purpose Flour
  • 1 cup milk


  • 1/2 cup butter
  • 1 cup icing sugar
  • 1 7.5 oz jar marshmallow fluff
  • 1 teaspoon vanilla

Chocolate Dipping

  • 8 oz bag semi sweet chocolate chips
  • 2 tablespoons vegetable oil


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. To make the cakes: In a large mixing bowl, beat together the butter, sugar, instant coffee, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

  3. Add the cocoa, stirring to combine.
  4. Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.
  5. Drop the dough by the scoop onto the prepared baking sheets,I used a medium cookie scoop which is approx 2 TBSP. Leave plenty of room between the cakes; they'll spread.

  6. Bake the cakes for 10 to 12 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

  7. In a large bowl cream the softened butter and icing sugar together, beat until smooth and fluffy.
  8. Add in vanilla and container of marshmallow fluff, beat together until well incorporated but still fluffy. 

  9. Once cakes are cooled match similar shaped cakes togther for a top and bottom.

    match cakes with a top and bottom to form the sandwich
  10. Spread a generous tablespoon or two of filling on one side of the cakes and top with the match to make a sandwich. You can adjust amount of filling to your personal taste.Set aside for dipping and repeat with remaining cakes .

Chocolate Dipping

  1. In the top part of a double boiler, melt the chocolate with the oil. Remove the top part of double boiler. Let it cool slightly. Set up a wire rack with parchment paper underneath to help with the dipping process.

  2. Using your hands, dip the edges of the cake into the chocolate. Set onto the wire rack.Using a spoon, cover top of cake to coat well. Set on the rack and let the chocolate set in a cool place at least 1 hour.

Recipe Notes

The recipe for the cakes was adapted from King Arthur Flour recipe for classic whoopie pies.

Store chocolate covered whoopie pies in a cool place or a sealed container in the fridge. Allow to come back to room temp before serving( if you can wait that long to eat them)