Mini Chocolate Whoopie Pies
These mini chocolate whoopie pies filled with a vanilla buttercream are the love child of a cookie and a cake! Two soft chocolate cookies with a creamy filling that’s just begging to be devoured. The first question you ask is, “Whoopie, what?” Well, let me tell you, these treats are so good, they’ll make you want to jump for joy and shout, “Whoopie!” You have two pillowy soft cake-like chocolate cookies hugging a luscious filling, that is sure to put a smile on your face. Who needs therapy when you have whoopie pies?
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From traditional chocolate and vanilla combinations to flavors like pumpkin spice, red velvet, or even matcha. There’s a whoopie pie for everyone. I made these mini chocolate whoopie pies so they are the perfect size for cookie trays. You can make whoopie pies any size you want; I have seen them the size of a salad plate. Here is a recipe for whoopie pie cake. You see, you are in charge of what size whoopie pies you want to make. These little wonders prove that happiness really does come in all shapes, sizes, and flavors.
Are Whoopie Pies Cookies, Cakes, or Sandwiches? This question has sparked countless debates and left food philosophers scratching their heads. I say, who cares about labels when you can enjoy a sweet, fluffy, and finger-licking treat that defies all the rules?
History of The Whoopie Pie
Pennsylvania and Maine – both states claim to be the birthplace of the whoopie pie. They both have their own unique variations and traditions surrounding the dessert.
The Pennsylvania Dutch claim they discovered the whoopie pie. The Amish women made them from leftover cake batter. And when children discovered them in their lunchboxes, they exclaimed, “Whoopie!” The name stuck.
The whoopie pie is considered Maine’s state icon. It has been a part of the region’s culinary heritage for generations. It’s often referred to as a “Maine Whoopie Pie” and is celebrated annually with a festival dedicated to this dessert.
Ingredients for Mini Chocolate Whoopie Pies
butter
shortening
sugar
eggs
vanilla
buttermilk
flour
cocoa
baking soda
salt
whoopie pie filling
Mixing Tips and Storing Whoopie Pies
Cream shortening, butter, sugar and vanilla until light and fluffy. Add dry ingredients alternating with the buttermilk. Make sure you measure your dry ingredients accurately. Too much flour will cause your whoopie pies to be dry and crumbly. This dough will be thick, you want that, so your whoopie pies don’t flatten in the oven. Also don’t overmix the dough, this may cause your whoopie pies to flatten in the oven.
You can use a cookie scoop or pipe the dough using a pastry bag on your baking sheet. Once completely cool fill the whoopies with a filling of your choice. I used a buttercream filling made with 1/2 shortening – 1/2 butter for these mini chocolate whoopie pies. Using a ratio of 1/2 shortening to 1/2 butter makes for a more stable filling and it’s not as sweet.
Store your whoopie pies in an airtight container or individually wrapped in plastic wrap for 3 days in the refrigerator.
These Mini Chocolate Whoopie Pies freeze great, wrap each whoopie in plastic wrap and store in an airtight container in the freezer for 3 months. Whoopie pies are great eaten frozen!
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Mini Chocolate Whoopie Pies
Ingredients
whoopie pies
- 1/2 cup butter softened
- 1/2 cup shortening recommend crisco
- 1 cup white sugar
- 2 tsp vanilla
- 2 large eggs
- 1 1/3 cups buttermilk
- 3 cups all-purpose flour *see note
- 1/2 cup dark cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
buttercream
- 1/2 cup shortening recommend crisco
- 1/2 cup butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla use clear vanilla if you want pure white filling
- 3-5 Tbsp whole milk can substitute cream
Instructions
whoopie pies
- Preheat oven to 350℉
- In a medium bowl whisk together the flour, cocoa, baking soda and salt. Set aside.
- In the bowl of a stand mixer cream together the butter, shortening, sugar and vanilla until fluffy. Add the eggs 1 at a time and beat until combined.
- alternate adding dry ingredients and buttermilk, mixing well between additions. Do not overmix.
- Scoop with a cookie scoop or pipe using a pastry bag about 1 1/2 Tbsp. of dough for mini whoopie pies onto a parchment lined baking sheet. You can also use a larger scoop or pipe larger rounds for larger whoopie pies, you will need to adjust your bake time.
- Bake in preheated oven for 6-8 minutes or until touched they spring back. Remove from oven and transfer to cooling rack. Cool completely before filling.
butter cream
- In the bowl of a stand mixer cream the shortening, butter and vanilla until light and fluffy this will take about 3 minutes. Turn your mixer on low speed and add powdered sugar 1 cup at a time and beat until fully incorporated with your butter and shortening. Add milk a tablespoon at a time, beating well between each addition. Check consistency between each addition of milk you may not need all the milk or you may need a bit more. Beat for 2-3 minutes until filling is light and fluffy.