Chocolate Whoopie Pies

5 from 18 votes

Chocolate Whoopie Pies

Chocolate Whoopie Pies have two layers of moist chocolate cake sandwiched around a silky cream cheese frosting. 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!

Prep Time25

Cook Time9

Total Time34

Course: Dessert

Cuisine: American

Keyword: Chocolate, Sandwich Cookies, Whoopie Pies

Servings: whoopie pies

Author: Stephanie Simmons

Ingredients

For the Whoopie Pies:

2 cups + 2.5 tbsp all-purpose flour, spooned & leveled or weighed out 280 grams
1/3 cup + 2 tbsp, cocoa powder 37 grams
1/4 tsp salt
1 and 1/4 tsp baking soda
1/2 cup salted butter, softened at room temperature 113 grams
1 cup light brown sugar, packed 220 grams
1 large egg, at room temperature
1 tsp vanilla extract
1 cup buttermilk, at room temperature 240 grams

For the Frosting:

6 tbsp salted butter, softened at room temperature 85 grams
6 oz cream cheese, cubed 170 grams
3 cups powdered sugar 345 grams
1-2 tbsp milk 15-30 grams
1 tbsp vanilla extract 12 grams
pinch of salt

US Customary - Metric

Instructions

Prep: Preheat the oven to 350℉. Line a few cookie sheets with parchment paper and set aside.
Make the Whoopie Pie Batter: In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda.
In a large mixing bowl, cream the softened butter with a mixer until smooth, 30-60 seconds. Add the brown sugar and beat on high speed for 2 minutes, scraping down the sides and bottom of the bowl at the end. Add the egg and vanilla, and mix on medium-high speed for 1 minute. The mixture will be thick and fluffy.
Add half of the dry mixture to the butter mixture, and mix on low speed until it's almost all mixed in, then do the same with the milk. Repeat with the remaining halves of the dry ingredients and milk, and stop mixing just as the last streaks of flour and milk disappear. Use a spatula to gently scrape the sides and bottom of the bowl to make sure everything is incorporated - it's important not to over mix! The batter will be thinner than cookie dough but a little thicker than cake batter.
2 cups + 2.5 tbsp all-purpose flour, spooned & leveled or weighed out , 1/3 cup + 2 tbsp, cocoa powder, 1/4 tsp salt, 1 and 1/4 tsp baking soda, 1/2 cup salted butter, softened at room temperature , 1 cup light brown sugar, packed, 1 large egg, at room temperature , 1 tsp vanilla extract , 1 cup buttermilk, at room temperature
Bake: Drop dollops of batter that are about 2.5 tbsp in size (or 35 grams) onto the parchment paper on your prepared baking sheets, leaving about 3 inches in between each batter blob. You can fit about 8 batter blobs on a cookie sheet at a time. Get one sheet in the oven, then continue scooping batter onto the next sheet, and so on.
Bake one cookie sheet at a time - for 9-10 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. Also, a toothpick inserted into the center should pull out moist crumbs, not wet batter.
Allow the whoopie pies to cool on the baking sheet set on a wire rack until cool enough to handle, then let them cool completely on the wire rack before frosting.
Make the Frosting: While the whoopie pie cookies cool, make the frosting. Cream the softened butter in a large bowl for about 1 minute, or until creamy. Beat in the cream cheese. Add all frosting ingredients, including milk as needed to help the powdered sugar incorporate. Taste and adjust as desired.
6 tbsp salted butter, softened at room temperature , 6 oz cream cheese, cubed, 3 cups powdered sugar, 1-2 tbsp milk, 1 tbsp vanilla extract , pinch of salt
Assemble: When the cookies are completely cooled, spread or pipe (a ziploc bag with the tip cut off, or a Wilton 2A tip makes this a breeze!) half of them with frosting, 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. Dust with powdered sugar if desired.
Serve & Store: Enjoy immediately, once frosted and dusted with powdered sugar! Store leftover whoopie pies in an airtight container in the fridge for 3-4 days.
Make-Ahead Tips: Frosting can be made up to 2 days ahead and refrigerated. When ready to use, allow to sit at room temperature for 15-20 minutes, then mix with the mixer again to get it back to a spreadable consistency.

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