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These scrumptious chocolate whoopie pies are made with two soft and fluffy chocolate cake rounds and a layer of creamy vanilla frosting sandwiched in between. It’s a fun and delicious little treat you can eat right out of your hands. 
What is a whoopie pie?
A whoopie pie is a cookie sandwich made with two soft mini cake rounds filled with some sort of creamy filling. They are designed to be a handheld dessert. The most common flavor is chocolate for the cake part and vanilla buttercream or marshmallow cream for the filling part. Other common flavors are pumpkin and red velvet whoopie pies with cream cheese filling.
So, why are whoopie pies called whoopie pies? There is nothing about them that resembles a pie. Though I have read a couple of theories on why they are called whoopies. Apparently, in the early 20th century, the term “whoopie” was being tossed around a lot. There was the classic flapper song “Makin’ Whoopee”. Then in the ’30s, the whoopee cushion was invented. Pennsylvania also proclaims that whoopie pies go back centuries in their state. Amish women would use leftover cake batter to make little pies and their husband and kids would yell “whoopie!” with excitement over the little treats. (source: Taste of Home)
Why this recipe is so great:
- Easy to make – Just mix, scoop, and bake, then sandwich some buttercream in between and enjoy!
- Dee-licious – Soft moist chocolate cake paired with just the perfect amount of sweet, creamy vanilla buttercream. Tastes like heaven in every bite.
- Easy to serve and a definite crowd-pleaser – There is no fuss with slicing and plating. Whoopie pies are a grab-and-go treat that both adults and kids love.
- Here are some reviews:
“Love how soft these are! I made them last year for Thanksgiving and am trying to make them Halloween themed for this year!” – Mackenzie
“These turned out amazing! I just made them for a work holiday party. I added crushed candy canes into the buttercream frosting for fun. Thank you for sharing your recipe!” – Jen
How to make whoopie pies:
(the ingredient amounts are listed in the printable recipe card further below)
- Toss together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together the butter and sugar in a large bowl. Mix in the egg and vanilla. Then slowly mix in the milk.
- Stir in the dry ingredients until just combined.
- Scoop the batter onto a parchment paper-lined baking sheet. Bake at 350F for 10 minutes. Let cool completely.
- Beat the butter, powdered sugar, vanilla, and milk until smooth. Pipe the buttercream onto half of the cake rounds and sandwich with the other half.
Variations:
You can use any flavor of buttercream you wish or roll the sides of the whoopie pies in festive colored sprinkles or sparkling sugar to dress them up. You can also add mix-ins to the buttercream like crushed candy canes, mini chocolate chips, or toffee bits.
FAQ:
What is whoopie pie filling made of?
The most common fillings are vanilla buttercream or marshmallow cream . Vanilla buttercream is typically made with butter, powdered sugar, milk/cream, and vanilla extract. Marshmallow cream is usually make with butter, powdered sugar, Marshmallow Fluff, and vanilla extract.
Why are my whoopie pies flat?
Most likely it’s because your batter wasn’t thick enough. Whoopie pie batters need to be very stiff so they don’t spread too much in the oven.
Is whoopie pie a cake or cookie?
A whoopie pie is a cake. It’s like a single-serving mini cake or an inside-out cupcake. It might look like a cookie sandwich but the texture is definitely more cake-like.
You might also like:
- Easy Chocolate Sheet Cake
- Moist Chocolate Cupcakes
- No-Bake Chocolate Cream Pie
- Apple Oatmeal Whoopie Pies with PB Frosting
- Homemade Boston Cream Pie
Did you make this recipe? Please kindly leave a comment with your star rating below.
Chocolate Whoopie Pies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
- Author: Lily Ernst
- Prep Time: 25 min
- Cook Time: 10 min
- Total Time: 35 minutes
- Yield: 16 whoopie pies
- Category: dessert
- Method: bake
- Cuisine: American
Description
These incredible chocolate whoopie pies are made with two soft and fluffy chocolate cake rounds and a layer of creamy vanilla frosting sandwiched in between.
Ingredients
Batter
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder, sifted
- 1 1/4 tsp.baking soda
- 1/2 tsp.salt
- 1/2 cup (114g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1large egg
- 1 tsp.vanilla extract
- 1 cup (250ml) milk
Filling
- 1/2 cup (114g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1/2 tsp vanilla extract
- 3–4 tbsp milk
Instructions
Cookies
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don’t worry, it will come together when you add the dry ingredients.
Slowly add dry ingredients. Mix until just combined.
Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Filling
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
Notes
Leftovers can be stored in an airtight container lined with wax paper at room temperature for 2-3 days and in the fridge for up to 5 days. Bring to room temperature before serving.
To Freeze – Individually wrap the whoopie pies and store them in the freezer for up to 3 months. Thaw overnight on the counter before serving.
Recipe adapted from Women’s Day and Martha Stewart.
Cookies Father's Day Halloween Video Recipes chocolate cake cookies classic whoopie pies vanilla buttercream whoopie pie recipe
by Lily Ernst on Oct 22, 2020 (updated Sep 11, 2022)
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55 comments on “Chocolate Whoopie Pies with Creamy Vanilla Frosting (video)”
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Rhonda Mansell —Reply
These were amazing! Everyone loved them!
Lily Ernst —Reply
Thank you, Rhonda! I’m so happy to hear:)
Joanie —Reply
I made these today and I would not change a thing. They turned out perfect!!! It was just the recipe I was looking for. Thank you. So yummy
Lily Ernst —Reply
You’re very welcome and thank you for your kind words, Joanie! So glad you liked it:)
Valerie —Reply
Hello … going to make these for a work event and I have a question & a comment. Question .. any concerns with using buttermilk instead of milk, have some I need to use up? As for the comment, I am a first time visitor to your blog and struggling baker – THANK YOU for publishing recipes that provide gram measurements. Baking is an exact science and too many times I have invested time and money in recipes that just don’t come out well given the variation in imperial measured ingredients.
Lily Ernst —Reply
Hi Valerie, you’re very welcome and I’m with you, much prefer gram measurements for accuracy. No concerns about using buttermilk, so go ahead and use it up. Enjoy!
Graeme McCarron —Reply
how many pies does this recipe make? thanks
Lily Ernst —Reply
It makes about 16 whoopie pies. Enjoy!
Jess —Reply
I got 6 … (12 cookies) way too big hahahahha
