Quick and Easy Chocolate Whoopie Pies

by Andie Mitchell on April 8, 2012



chocolate cake-04



Quick and Easy Chocolate Whoopie Pies

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon instant coffee granules (or espresso powder)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Whisk flour, cocoa powder, coffee granules, baking soda, and salt in a large bowl.
  2. Beat butter and sugar until light and fluffy.
  3. Add the egg and vanilla and beat to combine.
  4. Add half the flour mixture, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk.
  5. Scoop 1 tablespoon of batter for each whoopie cake onto the lined baking sheets  Each cake should be two inches apart. Bake for about 10 minutes or until the cakes are puffed and they spring back when pressed gently with your finger. Remove the cakes from the pans and let cool completely on a wire rack. Do not frost the cakes until cool.

makes about 48 small cakes (which will become 24 filled whoopie pies)

Whoopie Pie Cream Filling

  • 1/2 cup vegetable shortening- Crisco recommended. *Note: Do not substitute butter; it does not achieve the same whipped, fluffy texture nor does it taste as light.  I know, I know- you don’t like trans fats; none of us do. But trust me, the whoopie pies love ‘em.
  • 3 cups confectioners’ sugar
  • 1/4 cup milk (or more to achieve desired texture)
  • 1 tsp vanilla extract
  1. Beat shortening until creamy, using high speed on an electric mixer.
  2. Add the sugar, one cup at a time, until fully combined. The mixture will be stiff.
  3. Add milk and vanilla and whip on high speed for 3 minutes, until light and fluffy. If it seems too dry and/or stiff, add more milk one tablespoonful at a time until you achieve a smooth, whipped texture.
  4. Spoon 1-2 tablespoons of frosting onto half of the cooled chocolate cakes. Top with the other half of the cakes and press lightly so that the pies stick together.

makes 24 filled whoopie pies

{ 8 comments… read them below or add one }

Chef Chuck April 8, 2012 at 8:33 pm

Looks so light and delicious!
Thank you for sharing:)


The Mrs @ Success Along the Weigh April 9, 2012 at 4:07 am

Your filling to pie ratio is right up my alley!


Vanessa April 9, 2012 at 7:19 am

OMG, that looks soooooooo yummy! Thanks for sharing


Ari @ Ari's Menu April 9, 2012 at 11:08 am

You and you’re freaking amazing whoopie pies. Yes. Please.


Diana McAdams April 9, 2012 at 3:18 pm

Try using coconut oil for the Crisco….much healthier
( Google it ) and can be used exactly as you would Crisco…as it stays hard at room temp…unless you get some really hot days..then refrigerate it for a bit before using cause it can get a little liquid-y :-)


Amy April 11, 2012 at 1:13 pm

These look great – and Diana – I just bought coconut oil. I’ve heard so many great things about it, now I just have to be brave and actually try it. Great idea to subsitute it for the Crisco!


Marsala Wine April 12, 2012 at 4:04 pm

Good thing I don’t know how to bake because if I could, I could easily eat 10 of those whoopie pies. They look so damn amazing. I have a hard enough time going to the gym as is!


Robyn April 29, 2012 at 7:16 pm

Just FYI…Crisco no longer has trans fats. That makes it a little healthier, right? :)


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