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Chocolate Whoopie Pies

Prep Time 25 minutes
Cook Time 13 minutes
Yield: 10 cookies
Chocolate whoopie pies are fun and portable treats. These whoopie pies are made with soft, cakey chocolate cookies and filled with vanilla buttercream frosting. 

Equipment

  • Stand mixer or electric hand mixer

Ingredients 

Chocolate Whoopie Pie Cookies

  • 2 cups all-purpose flour
  • ½ cup dark cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature

Vanilla Buttercream Frosting

  • ½ cup unsalted butter room temperature
  • 1 ½ cups powdered sugar
  • 1 ½ tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ tbsp heavy cream

Instructions

Chocolate Whoopie Pie Cookies

  • Preheat oven to 350° F. Line baking sheet pans with parchment paper or silicone baking mats.
  • In a small mixing bowl, combine all-purpose flour, dark cocoa powder, baking soda, and salt. Whisk to combine.
  • In a separate large mixing bowl, cream together butter, granulated sugar, and brown sugar using an electric hand mixer until light and fluffy.
  • Add in egg and vanilla extract and mix on medium speed until the mixture is light and fluffy.
  • Add in ⅓ of the flour mixture to the butter, mixing on low speed, and then ½ of the buttermilk, continuing to mix.
  • Once combined, add another ⅓ of the flour mixture and continue to mix, and then the remaining buttermilk.
  • Add in the remaining ⅓ of the flour mixture and mix until fully combined. Scrape the bottom and sides of the bowl to ensure the dry ingredients are fully incorporated.
  • Scoop batter onto the prepared baking trays. For this recipe, I used a 3 tbsp large cookie scoop. Space the batter out as the cookies spread when baked (6 cookies per half sheet tray).
  • Bake for about 12 minutes until the cookies are puffed up.
  • Remove from the oven and allow the cookies to cool on the tray for 2 minutes.
  • Remove the cookies from the tray and transfer to a wire cooling rack to cool completely.

Vanilla Buttercream Frosting

  • In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
  • Add the powdered sugar and mix on the lowest speed setting until fully combined.
  • Add vanilla extract and salt and mix on low until combined.
  • Increase speed to medium on the mixer and slowly drizzle in the heavy cream.
  • Once the heavy cream is added, turn the speed on the mixer to high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Assembling the Whoopie Pies

  • The vanilla buttercream can be spread onto the whoopie pies using a knife or offset spatula, or piped onto the cookies using a piping tip and disposable piping bag.
  • Invert a cookie so the bottom is facing up. Spread or pipe a generous amount of frosting onto the bottom of the cookie.
  • Take another whoopie pie cookie and create a sandwich.

Notes

Chocolate whoopie pies can be stored in the refrigerator for 3 days in an airtight container. Take the whoopie pies out one hour before serving to bring them to room temperature. 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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