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    Home » Recipes » Bakery Recipes

    Published: Jan 11, 2021 · Updated: Jan 11, 2021 by Paula Montenegro
    Income from ads and affiliate links20 Comments

    Whoopie Pies Recipe

    212 shares
    Jump to Recipe
    On a wire rack several chocolate whoopie pies; image with brown text overlay
    White suraface with eaten cream filled chocolate whoopie pie; image qieh text

    A cross between a cake and a soft cookie, these chocolate whoopies are amazing, intense but tender, sweet but not so much depending on the filling. They are very easy to make and the batter can be kept in the fridge for 2 days before baking.

    Table of Contents show
    What are whoopie pies?
    Ingredients
    For the cakes
    For the filling
    Easy steps
    Dulce de leche filling
    Frequently asked questions
    Related recipes you might like:
    Whoopie Pies Recipe
    Ingredients
    Close up of half a chocolate whoopie with cream filling, white surface, gold wire rack, more pies

    I love this recipe. It's like eating only the top of a crusty cake with just a little crumb, you know, the one you sometimes have to cut away to get rid of the dome that forms and have a flatter, even cake layer. Well, that is my favorite part by far.

    What are whoopie pies?

    They are sweet sandwiches made of a very soft, moist batter that is neither a cake nor a thick, soft cookie. And they're called pies, so there's that lol.

    The filling is usually cream cheese frosting, the one used in homemade carrot cake recipes but firmer, but you can use others, such as ganache, buttercream, or dulce de leche.

    If you like chocolate cake and soft, thick chocolate cookies, these might be the perfect answer.

    Several chocolate whoopie pies with creamy filling on a golden wire rack

    Ingredients

    For the cakes

    • Cocoa powder: the better the cocoa the better the flavor of the cakes.
    • Brown sugar: it adds a great caramel tone and moisture.
    • Oil and butter: I love to use both for extra moisture from the oil and flavor from the butter.
    • Flour: all-purpose or cake flour, both work.
    • Baking soda: it makes them rise a bit but not much and not be too cakey.
    • Flavorings: vanilla paste or extract, both work. And together with coffee (powder like instant coffee or you can use coffee extract), they round up the chocolate flavor wonderfully.
    Different bowls with ingredients for chocolate whoopie pies, including egg, cocoa powder and vanilla; text overlay

    For the filling

    The traditional one is a very thick cream cheese filling, but I also use dulce de leche. The flavor combination of the latter with the chocolate is phenomenal.

    How much filling? That's up to you! I find that 2 teaspoons are enough for me, but I have friends who pile one or two tablespoons. So let your sweet tooth decide.

    • Cream cheese: the regular one is still the best.
    • Butter: unsalted works best, but if you like an extra kick from some salt you can use salted.
    • Powdered sugar: this is the only choice. Don't use regular granulated sugar because it the filling won't come together.
    white orange bowl with cream cheese frosting, wooden spoon

    Easy steps

    This recipe is super easy to make. A bowl and hand mixer and the dough comes together in 5 minutes. There is a refrigeration time, so plan for that part.


    WATCH THE STEP-BY-STEP VIDEO 👇🏻


    Close up of half a chocolate whoopie with cream filling, white surface, gold wire rack, more pies

    Dulce de leche filling

    I'm a huge, raving fan of dulce de leche. Being from Argentina, that is no surprise. I make it myself and have two or three different brands at all times at home.

    I already know how darn amazing the combination is, as explained in the Chocolate Meringue Birthday Cake. So, of course, my first thought was filling the whoopie pies with it. The result is phenomenal and you should try it if you can!

    Dulce de leche filled half chocolate whoopie pie on a white surface

    Frequently asked questions

    What is whoopie pie filling made of?

    Traditionally, they are filled with cream cheese frosting, the one used for carrot cakes and in the hummingbird cake recipe. I also like to eat them filled with dulce de leche because it's an amazing combination!

    Why do my whoopie pies come out flat?

    The consistency of the batter is crucial for a good whoopie pie that holds its shape, and this depends on the recipe. Too much liquid, for example, and the batter will be too thin and spread too quickly when baking. This recipe today makes perfectly plump and moist whoopie pies.

    How do you keep whoopie pies fresh?

    For the freshest cakes eat them within a day of making them. After that, keep them in an airtight container. If you fill them as you plan eat them (a few hours ahead at the most), they will last longer without becoming soggy.

    How long do homemade whoopie pies last?

    They usually keep well for 3 days, maybe a few more. You can refrigerate them if they are assembled, always covered to prevent dryness, but if the filling is stiff enough they can be kept at room temperature for a few days.

    Related recipes you might like:

    • Pumpkin Whoopie Pies
    • Gooey Chocolate Sheet Cake
    • 5-minute Easy Chocolate Frosting
    • Easiest Creamy Pumpkin Trifle

    Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Whoopie Pies Recipe

    ★★★★★ 5 from 8 reviews
    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 15
    • Total Time: 30 minutes
    • Yield: 10 whoopie pies 1x
    • Category: Cakes
    • Method: Baking
    • Cuisine: American
    Print Recipe
    Save Recipe Recipe Saved

    Description

    A cross between a cake and a soft cookie, these chocolate whoopies are amazing, intense but tender, sweet but not so much depending on the filling. They are very easy to make and the batter can be kept in the fridge for 2 days before baking.


    Ingredients

    Units Scale

    For the chocolate whoopies:

    • 3 tablespoons unsalted butter, at room temperature
    • 3 tablespoons oil
    • ½ cup brown sugar
    • 1 egg, at room temperature
    • 1 teaspoon pure vanilla extract or paste
    • 1 teaspoon instant coffee powder or ½ teaspoon coffee extract
    • ¾ cup all-purpose or cake flour
    • ½ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    For the filling:

    • 2 tablespoons cream cheese, at room temperature
    • 1 tablespoon unsalted butter, at room temperature
    • 1 to 1 ½ cups powdered sugar

    Instructions

    For the chocolate whoopies:

    1. Beat butter with sugar and oil in a bowl for about 1 minute.
    2. Add egg, vanilla, and coffee and mix until well integrated. 
    3. Sift the cocoa powder over this mixture and mix. 
    4. Add sifted flour, baking soda, and salt in 2 parts. Integrate well but don't overbeat at this point (only mix to incorporate) because the cakes will be tough if beaten too much. 
    5. Cover the bowl and refrigerate for about 2 hours, until firm enough to scoop. 
    6. Preheat oven to 350°F/180°C.
    7. Line a cookie sheet with parchment paper. 
    8. Scoop portions of chocolate dough and place with an inch or two of separation between them. 
    9. Bake for 12 to 15 minutes, until crackled, dry, and still slightly soft when barely pressed. 
    10. Let cool completely on a wire rack and fill. 
    11. Keep at room temperature for a day or two if you want, or put in airtight containers. You can also store the whoopies without filling for a few days and fill when ready to eat. 

    For the filling: 

    1. Mix butter and cheese until creamy and smooth. 
    2. Add 1 cup of powdered sugar little by little until it is very thick. 
    3. Add more sugar if you want a thicker mixture. You might not need to use the whole 1 ½ cups. 

    Notes

    Cocoa powder: the better the cocoa the better the flavor of the cakes. I like Hershey's Natural Cocoa Powder and Ghirardelli Unsweetened Premium Cocoa Powder. 

    Brown sugar: it adds a great caramel tone and moisture. I use light or dark interchangeably, they both work. 

    Oil and butter: I love to use both for extra moisture from the oil and flavor from the butter. Sunflower or other neutral oil is the first option, but a classic light olive oil is not to be overseen if you're into baking with it. 

    Flour: all-purpose or cake flour, both work. 

    Flavorings: vanilla paste or extract, both work. And together with coffee (powder like instant coffee or you can use coffee extract), they round up the chocolate flavor wonderfully. 

    Filling: cream cheese frosting is the traditional one, but dulce de leche pairs fantastically. You can find my dulce de leche recipe on this blog, or buy it online. I like Cachafaz Dulce de Leche (GF) and La Lechera Dulce de Leche from Nestle, which is usually thick enough for filling. 

    Keywords: chocolate whoopie pies

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    Reader Interactions

    Comments

    1. Cass says

      October 26, 2021 at 10:06 pm

      ABSOLUTELY EXCELLENT recipe! I am a pro baker and this is so easy and it rocks!

      ★★★★★

      Reply
      • Paula Montenegro says

        October 27, 2021 at 6:26 am

        SO happy to hear that Cass! Have a great week!

        Reply
        • Cass says

          October 27, 2021 at 11:54 am

          Do you have a recipe for a vanilla one?

        • Paula Montenegro says

          October 27, 2021 at 2:35 pm

          No, I don't Cass, but I'll start to think about posting one.

    2. Belinda says

      July 24, 2021 at 2:05 pm

      Recipe for choco whoopies. In ingred you have baking soda, in instructions you have baking powder! Which is correct?

      Reply
      • Paula Montenegro says

        July 24, 2021 at 6:51 pm

        Hi Belinda! It's 1/2 teaspoon baking soda.

        Reply
    3. Melanie C says

      February 01, 2021 at 12:54 am

      I love this! And I know how you feel about the tops of the cake layers that you cut off... that's my favorite part too, lol!! I'm definitely going to be baking these tomorrow (for my birthday!)

      Reply
    4. Sandhya Ramakrishnan says

      January 30, 2021 at 8:51 pm

      These whoopie pies are just spot on! Love your video tutorial and it was so helpful. I am soon going to to try some with the dulce de leche filling.

      ★★★★★

      Reply
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