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.
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.
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.
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.
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 👇🏻
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!
Frequently asked questions
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!
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.
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.
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:
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Whoopie Pies Recipe
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 10 whoopie pies 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
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
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:
- Beat butter with sugar and oil in a bowl for about 1 minute.
- Add egg, vanilla, and coffee and mix until well integrated.
- Sift the cocoa powder over this mixture and mix.
- 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.
- Cover the bowl and refrigerate for about 2 hours, until firm enough to scoop.
- Preheat oven to 350°F/180°C.
- Line a cookie sheet with parchment paper.
- Scoop portions of chocolate dough and place with an inch or two of separation between them.
- Bake for 12 to 15 minutes, until crackled, dry, and still slightly soft when barely pressed.
- Let cool completely on a wire rack and fill.
- 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:
- Mix butter and cheese until creamy and smooth.
- Add 1 cup of powdered sugar little by little until it is very thick.
- 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
Cass says
ABSOLUTELY EXCELLENT recipe! I am a pro baker and this is so easy and it rocks!
★★★★★
Paula Montenegro says
SO happy to hear that Cass! Have a great week!
Cass says
Do you have a recipe for a vanilla one?
Paula Montenegro says
No, I don't Cass, but I'll start to think about posting one.
Belinda says
Recipe for choco whoopies. In ingred you have baking soda, in instructions you have baking powder! Which is correct?
Paula Montenegro says
Hi Belinda! It's 1/2 teaspoon baking soda.
Melanie C says
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!)
Sandhya Ramakrishnan says
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.
★★★★★