Football Whoopie Pies

Whether you’re tuning into a new game or re-watching a favorite, these football-shaped cakes are sure to get the whole family in the game day spirit. Creamy marshmallow cream paired with mini chocolate cake-cookies are match made in heaven.

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Football Whoopie Pies

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  • Author: Kirsten Gjesdal


These football-shaped whoopie pies are the perfect treat for game day!



For the Cakes:

  • ½ cup Unsalted Butter, softened
  • 1 cup Sugar
  • 1 Egg, room temperature
  • 1 teaspoon Vanilla
  • 2 cups All-Purpose Flour
  • ¾ cup Cocoa Powder
  • 1 ¼ teaspoons Baking Soda
  • ½ teaspoon Salt
  • 1 cup Milk, room temperature

For the Filling:

  • ¾ cup Unsalted Butter, softened
  • 1 jar Marshmallow Fluff, 7 oz
  • 4 cups Powdered Sugar
  • 23 tablespoons Cream


To make the cakes:

  1. Preheat the oven to 350F. Prepare 3 baking sheets with parchment or a silpat liner.
  2. In a large bowl, beat together the butter and sugar and pale and fluffy. Add egg and vanilla.
  3. In a medium bowl, stir together the flour, cocoa powder, baking soda and salt. Add the flour mixture to the butter mixture alternately with the milk, in 2 additions each. Mix on low for 1 minute to make sure everything is combined.
  4. Scoop batter into a large piping bag fit with a small to medium piping tip. Pipe batter into oblong football shapes, about 2 inches long, leaving about 1 inch of space between each.
  5. Bake for about 10 minutes, or until the cakes spring back when touched. Let cool completely.

To make the frosting:

  1. In a large bowl, beat together butter and marshmallow fluff until well combined and smooth. Gradually add the powdered sugar, add cream as needed if the frosting becomes too stiff.


  1. Pipe or spread frosting on the back sides of half of the cakes, reserving about ½ cup of the frosting for the stitching decoration. Top each with another cake. Pipe football stitching on tops and serve!

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