Chocolate Whoopie Pies With Creamy Filling
Delight in the nostalgia of a classic American treat with our Whoopie Pies recipe. Once considered a comforting indulgence during the harsh winters of New England, these handheld delights have been reimagined with a touch of artisanal flair, featuring a rich chocolate cake exterior and a fluffy, subtly flavored cream filling.
Equipment
- Large baking sheets (2)
- Parchment paper
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Wire cooling rack
- Large cookie scoop (2-tablespoon capacity)
Ingredients
For the Chocolate Cake
- 1 ¾ cups all-purpose flour preferably unbleached, 220g
- ¾ cup cocoa powder unsweetened, high-quality, 65g
- 1 ½ teaspoons baking soda
- ½ teaspoon salt fine sea salt
- 1 cup butter unsalted, at room temperature, 2 sticks / 225g
- 1 cup granulated sugar 200g
- 1 large egg at room temperature
- 1 teaspoon vanilla extract pure
- 1 cup buttermilk shaken, 240ml
For the Filling
- ½ cup butter unsalted, softened, 1 stick / 115g
- 1 ½ cups powdered sugar sifted, 180g
- 1 teaspoon vanilla extract
- ¼ cup heavy cream cold, 60ml
- 1 pinch salt
Instructions
Prepare the Chocolate Cake
- Preheat your oven to 350°F / 175°C (180°C fan-forced) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt
- In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.1 cup butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix just until combined.1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 cup buttermilk
- Using a large cookie scoop (about 2 tablespoons), drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches (5cm) apart. You should get about 16 mounds total. Bake one sheet at a time for 10 minutes, or until the tops are puffed and the cakes spring back when gently pressed in the centre. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
Prepare the Filling
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then vanilla, and a pinch of salt. With the mixer on low, slowly pour in the cold heavy cream. Once incorporated, increase speed to high and beat for 2-3 minutes until the filling is light, fluffy, and spreadable.1/2 cup butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 cup heavy cream, 1 pinch salt
Assemble the Whoopie Pies
- Pair the cooled cakes based on size. Spread or pipe the cream filling onto the flat side of one cake and top with its pair, pressing gently to spread the filling to the edges.
Notes
Storage: Keep assembled whoopie pies in an airtight container in the fridge for up to 4 days. Place parchment between layers to prevent sticking.
Freezing: Freeze unfilled cake rounds for up to 2 months. Thaw at room temperature for 30 minutes before filling.
Make-Ahead: Bake and cool cake rounds up to 2 days ahead; store unfilled at room temperature in an airtight container. Make the filling and assemble the day of serving.
Flavour Variation: Add ½ teaspoon espresso powder to the dry ingredients for a deeper chocolate flavour, or fold ¼ teaspoon ground cinnamon into the filling.
Pro Tip: Use a large cookie scoop (about 2 tablespoons) for uniform cake rounds — even sizing means even baking and perfectly matched pairs.
Nutrition
Serving: 1servingCalories: 663kcalCarbohydrates: 75gProtein: 7gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 126mgSodium: 405mgPotassium: 221mgFiber: 4gSugar: 49gVitamin A: 1257IUVitamin C: 0.04mgCalcium: 68mgIron: 3mg
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