Chocolate Whoopie Pies are a fun dessert made of two layers of chocolate cake, with a creamy frosting sandwiched in between. The chocolate pie layers are made by baking dollops of a thick chocolate cake batter. These treats are easy to make and are always a crowd-pleaser!
Whoopie Pies certainly look impressive, but they’re fairly easy to make! They’re honestly no harder than making cookies, making frosting, and sandwiching the two together. Let’s walk through it.
How to make Whoopie Pie Batter:
The batter is made with the same cast of ingredients you’d need if you were making a cake. And, it’s made in the same way too! But, this batter will be a bit thicker – it’s somewhere between cake batter and cookie dough – it’s definitely not as thick as cookie dough, but it’s not so runny that it can’t hold a shape.
How to Make Whoopie Pies:
Scoop the batter into balls with a cookie scoop, and plop onto a baking sheet. That’s it! You don’t need anything special to shape these. Even the cookie scoop is optional – a spoon works too. Be sure to leave space between them, like pictured below, as they will expand as they bake.
And, here’s what the baked whoopie pies will look like! They may not be the most perfect circles ever, but that’s completely fine. Let them cool completely while you get the frosting mixed up.
Whoopie Pie Filling:
The traditional filling for whoopie pies is a buttercream frosting, but I’m not a huge fan of traditional buttercream – it hurts my teeth. I always cut my frostings with cream cheese – it adds so much silkiness and everyone always loves this type of frosting.
Spread the frosting on half the whoopie pie rounds, and then sandwich an unfrosted piece on top – and voila! There are your completed whoopie pies. Dust them with a sprinkle of powdered sugar for a polished finishing touch, and dig in!
More chocolate desserts to try:
Best-Ever 5 Ingredient Brownies – These 5-Ingredient Brownies are made using only super basic pantry staples!
S’mores Donuts – Baked chocolate donuts are dipped in an incredibly delicious, silky chocolate ganache and topped with toasted mallows.
Fudgy Triple Chocolate Skillet Brownie – This Skillet Brownie is rich, gooey, and full of pools of melty chocolate. Bonus – it comes together in just 15 minutes!
Triple Chocolate Chunk Cookies – These cookies are ultra fudgy, with crackly tops – and three kinds of chocolate chunks!
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- FOR THE WHOOPIE PIES
- 1 stick salted butter
- 1 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 cup milk see recipe note
- 1 tbsp lemon juice see recipe note
- 2 cups all-purpose flour
- 1/3 cup + 2 tbsp, cocoa powder
- 1/4 tsp salt
- 1 1/4 tsp baking soda
- FOR THE FROSTING
- 4 oz cream cheese
- 4 tbsp salted butter
- 1 tbsp milk
- 1 tsp vanilla
- 2 cups powdered sugar
- Make the pies: Preheat the oven to 350 degrees. Add the tablespoon of lemon juice and the 1 cup of milk to a drinking glass, and stir to combine. Let sit while you mix up the other ingredients (about 5 minutes). If you have buttermilk on hand you can skip this step and just use that. Soften butter in the microwave for about 20-25 seconds. Don't let it get melty! In a large mixing bowl, cream the softened butter with a mixer until smooth. Add the brown sugar and beat until completely combined and fluffy. Add the egg and vanilla, and mix until combined. In a smaller mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Alternate adding the milk and the dry ingredients to the bowl with the butter/sugar mixture. I do this in thirds - I add 1/3 of the dry mixture, and then mix on low speed. I add 1/3 of the milk, and then mix on low speed. Repeat this until everything is combined. The batter will be thinner than cookie dough but a little thicker than cake batter.
- Bake: Line a large baking sheet with parchment paper. Drop a cookie scoop or a heaping tablespoon full of batter onto the parchment paper, leaving about 3 inches in between each batter blob. Don't flatten them at all! You can fit about 8 batter blobs on a cookie sheet at a time. Bake one cookie sheet at a time - for 9 minutes. To check if they're done, gently poke one of the cookies with your finger - if it makes a dent, it could use another minute or two. If the cookie springs back, it's done. Transfer the cookies to a cooling rack right away, and let cool completely before frosting.
- Make the frosting: While the whoopie pie cookies are baking, make the frosting. Soften the butter and cream cheese together in the microwave for about 25-30 seconds. Mix with an electric mixer until creamed and smooth. Add 1 cup of the powdered sugar, and mix until combined, on low speed. Add the milk and vanilla, and mix. Add the remaining cup of powdered sugar and mix until smooth. We want a little bit of a thicker frosting here, but it should still be spreadable. If it's wayy too thick for some reason, add an additional tablespoon or two of milk and mix. Cover the bowl with plastic wrap and refrigerate while the cookies bake and cool.
- Assemble: When the cookies are completely cooled, remove the frosting from the fridge. Spread frosting on the flat side of one of the cookies, and add the second piece on top to make a whoopie pie. Try to pair the cookies up based on similar size for a neat look. Enjoy right away!
- Store: Store whoopie pies in an airtight container in the fridge for up to 5 days.
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