Chocolate Whoopie Pies
These chocolate whoopie pies are a nostalgic treat with a fun twist! Soft, cake-like chocolate rounds are sandwiched with a creamy peanut butter filling that’s just the right amount of sweet. This recipe starts with my mom’s moist chocolate cake and transforms it into RIDICULICIOUS handheld desserts. They’re great for parties, gifting, or a make-ahead freezer treat—my husband even loves them straight from the freezer!
Ingredients
For the Chocolate Cakes:
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup strong brewed coffee cooled
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
For the Peanut Butter Filling:
- 1/2 cup unsalted butter 1 stick, softened
- 3/4 cup creamy peanut butter not natural
- 1 1/4 cups powdered sugar
- 1/4 teaspoon salt if peanut butter is unsalted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
To Make the Chocolate Cakes:
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- In a large bowl, whisk flour, cocoa powder, sugar, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, coffee, oil, and vanilla. Add optional sour cream if using.
- Stir wet mixture into dry until combined. Batter should be thick but scoopable.
- Use a medium cookie scoop to place batter on prepared sheets, leaving space between.
- Bake 9–11 minutes or until tops spring back lightly. Cool completely before filling.
To Make the Peanut Butter Filling:
- Beat butter and peanut butter until fluffy—about 2–3 minutes.
- Add powdered sugar and salt, then beat on low. Increase to medium-high and whip until smooth.
- Add vanilla and 2 tablespoons of cream. Beat until fluffy. Add more cream if needed.
To Assemble:
- Match cooled cakes into pairs.
- Pipe or spread filling onto one cake, top with the other, and gently press to sandwich.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Please note this recipe makes 12-18 whoopies depending on the size cookie scoop used!
Storage Notes:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze filled or unfilled: Wrap individually or place parchment between layers in a container. Freeze for up to 2 months.
- Pro Tip: We love them straight from the freezer—especially my husband, who says it’s the BEST way to enjoy them!
Nutrition
Serving: 1whoopie pieCalories: 344kcalCarbohydrates: 42gProtein: 6gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 37mgSodium: 252mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 223IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!