Classic Chocolate Whoopie Pies
A dark, deep cake-like exterior sandwiched together with a billowy, marshmallow interior.
A day before Christmas, I got my weekly amazon.co.uk subscription e-mail that I never signed up for and usually just ignore. But for some reason, I didn’t delete it immediately. And good thing I didn’t. Because I ended up finding an awesome deal and bought two Hummingbird Bakery cookbooks for 12 pounds total! Woop woop!
Today’s recipe is adapted from Cake Days by the Hummingbird Bakery (HB). I’ve wanted to make a whoopie pies recipe for a while now, and even though you’re not supposed to judge a book by its cover, I definitely judged this cake-like cookie by its photograph. When I was recipe testing, I tried several versions of this American favorite, but it came down to HB and this one from Food.com. The reason I went with HB is simple. It was deep, dark and delicious, pairing perfectly with its billowy marshmallow interior.
If you prefer a sweeter version, I’d go with the Food.com recipe. While I love HB’s original version, I did make several adjustments and totally reworked the filling by using this recipe from the company that produces marshmallow fluff. The end result was possibly one of the most addictive cookie/cake/pies that I’ve ever succumbed to.
Whoopie Pie recipe essentials :
Cups vs. grams
The original recipe is listed in grams and ml. I have converted the cups to grams, and let me tell you- this process was not easy, as I measured and weighed the ingredients manually. The cocoa powder was where it got tricky, because it varies from brand to brand in addition to how much cocoa is packed within the cup. For the most accurate results, I would stick to following the gram measurements if possible.
The effect of the espresso:
Optional but necessary. Brings out the flavour in chocolate. Doesn’t compromise the taste at all.
Substituting the Buttermilk:
HB calls for 25 mL of milk and 125 mL of yogurt. I replaced these ingredients with buttermilk. Plain and simple. You could go with the milk and yogurt version. Alternatively, you could mix 1 tbsp of vinegar with 2/3 cup of milk to create a sour milk, perfect for replacing buttermilk.
Substituting the marshmallow fluff:
I love the thick, airy texture the fluff adds to the whoopie pies. However, I did find that the taste was very similar to a classic buttercream. If you can’t find any fluff, I replace it by beating together 1 cup of butter, 3 cups of confectioner’s sugar and 2-3 tbsp of milk/heavy cream until thick and smooth.
Because I like my desserts to be more or less symmetrical, I chose to roll the batter into perfect spheres using my hands and a little oil for grease. While this method worked for me, it is a little messy and if you don’t care much for perfectly circular whoopie pie halves, I would just use two spoons or a 2-inch in diameter ice-cream scoop.
Yes, I’m done. Yes, you can move on to the homemade chocolate whoopie pies recipe.
Classic Chocolate Whoopie Pies
Ingredients
For the pies:
- 1 large egg
- ¾ cup 150 g sugar (brown, granulated or raw work great)
- ⅔ cup 150 mL buttermilk
- ½ tsp vanilla extract
- ⅓ cup 75 g unsalted butter, melted and cooled slightly
- ¾ tsp baking soda
- ¼ tsp baking powder
- 1 tsp instant espresso powder
- ½ tsp salt, I didn’t add this in the video, but a touch of salt never hurts
- ⅔ cup 80 g unsweetened cocoa powder (or Dutch processed cocoa)
- 1 and 1/2 cups, 200 g all-purpose flour
For the filling:
- ½ cup 110 g unsalted butter, softened at room temperature
- 1 cup 125 g confectioner’s sugar
- ½ tbsp vanilla extract
- 1 cup 85 g marshmallow fluff
Instructions
To make the pies
- In a bowl, beat together the egg and sugar until thick and pale in color.
- Stream in the buttermilk, vanilla and then the melted butter, and continue to mix until well-blended.
- Stir in the baking soda, baking powder, instant espresso and salt.
- Gradually add in the cocoa and the flour until just combined. Over-mixing will result in a tough, dense whoopie pie.
- Cover the bowl with some cling-wrap and chill for 20-30 minutes.
- In the meantime, preheat the oven to 325 F or 170 C and line two cookie trays with parchment paper.
- Grease your palms with a little flavorless oil and roll 2 tbsp sized mounds of the mixture.
- Place about 2 inches apart. You can alternatively spoon the mixture if it is too sticky, or just use an ice-cream scoop.
- Bake for 10-15 minutes or until puffed and springy when touched, then let the pies cool completely.
To make the filling:
- Beat together the butter, vanilla and sugar until smooth.
- Stir in the marshmallow fluff using a whisk and a spatula. This stuff is sticky, so beware!
- I like to chill the filling for 30 minutes so that it is firm to pipe.
To assemble:
- Pair each whoopie pie half up with another half based on size and shape.
- Place the filling in a piping bag with the end snipped off, and pipe 1-2 tbsp sized dollops atop one of the halves.
- Sandwich with the other and press down slightly.
- Chill the pies so that the filling can glue both halves together, then serve.
- These are great at room temperature or cold, and store well for a week if tightly sealed.
Looking for more chocolate recipes?
Yummy! How about making eclairs?
Great suggestion! I’ll add that to my list of requests 🙂
How about ice cream cake
I will add that to the list of requests 🙂
These are awesome!! Thank you so much for the recipe, super easy but the result is guaranteed! Cheers from Italy
Hi Chiara! So happy you liked the whoopie pies :))
THANK YOU!!! they are AMAZING!! I am going to have to hide a few for my husband, the kids have devoured almost every one 🙂 This is a treat I will make over and over again, just like your amazing chocolate cake, it has become our birthday party staple ever since I discovered your website.
Hi Sandy! Thanks so much for your comment! I’m thrilled that you and your family enjoyed the cake and the whoopie pies 🙂 Thanks so much for following my blog!
Hi,
I tring this receipe, but i have some concern about the fluff, i’m french and we don’t have it here, so you said to replace it with one cup on butter, 3 cup of confectionar sugar and milk.
So it replace the 80 gramm of fluff ? Because i mix it together, and well too much sugar, and it doesnt have the same aspect or taste. And i can’t add it to the rest of the receipe because it will be strange to add more butter and sugar..
So my pies are perfect but i dont know what to put inside now 😛
I think i m screw without the fluff …
Or may be you quantity are too high because 3 cups of sugar represent 300 g ..
Any way if you think about something tell me, i will try to do my fluff with online receipe 😉
Thanks for the receipe, it look perfect 😉
Hi Anne-Flore, the 1 cup butter, 3 cups confectioners sugar and milk is not a substitute for marshmallow fluff, but an alternative recipe for another filling in case you cannot find marshmallow fluff! It wouldn’t make any sense to use those three ingredients instead of the fluff and then add more sugar and butter 😉 I’m sorry you misunderstood, maybe I should make it more clear in the recipe.
HI!! Your recipe sounds soo delicious. But I was wondering if I could use baking powder only, replacing the quantity for the baking soda instead.
Thanks for the recipe!!!!
I love all your bakes. I’m making the pies tomorrow so could you reply back to me as soon as possible.
Once again THANKS!!!!!
Hi Mahima, you can’t replace the baking soda with baking powder in a 1:1 ratio, but check out my blog post on substituting baking soda with baking powder, it should help 🙂 https://www.hotchocolatehits.com/2016/08/baking-soda-vs-baking-powder.html
Let me know how these work out for you! 🙂
The pies turned out great! Thank you for the recipe. My father always bring some store brought whoopie pies for me and now I’ve surprised him with this homemade one. Now off to bake something new from your blog! Take care 🙂
So happy you liked this recipe! Thanks for letting me know how it worked out for you 🙂
Hi Vedika,
I saw your video and recipe on your blog of the chocolate whoopie. So far i’ve made a lot of different chocolate whoopie pies, and there is always something that’s just not right about it.
Now that i bumped in to your blog/recipe, i tried several times to make your chocolate whoopie pie recipe, exact like how you did it, with your alternations. But there is 1 thing, they are a bit too crumbly, when you cut into it with a fork ( I made a vanilla buttercream with it.) So the pies looked good but just the crumbly part i didn’t like. I baked them (with an oventhermometer) on 175C degrees for 13 min. I tried less or more, but still crumbly, i also tried to add a teaspoon oil, and also tried instead of the buttermilk, the yoghurt but still too dry.
So what can i adjust or add too make it less crumbly?
I hope you can help me, because i want to use these whoopies on parties! Thank you very much!
Hi Sarin, sorry to hear that you are having difficulties with the whoopie pies! Are you following the recipe in cups or grams and are you measuring the ingredients properly? If you’re using cups, my guess would be that your dry ingredients are more than the specified quantities. Maybe try decreasing either the cocoa powder or the flour by a couple tbsp. You could also increase the amount of buttermilk or melted butter. I know you said that you tried baking these for less time, but you might want to try that again. Cook them just until a toothpick comes out clean with a few damp crumbs. Hope this helps!
Hi Vedika
I posted a question on your blog. But i don’t seem to find it back. Can you please let me know if you’ve received my comment/question?
Thank you very much!!!
Hi Sarin! Just managed to get back to your comment- check below! 🙂
Hi!
Just wondering how many pies this recipes yields? I have a big cookie exchange coming up! Thanks!
It gives about 18!
Hey your recipe seems awesomee but i was just wondering what could be the substitute for eggs in this recipe! Eould be glad if you could help!?
Unfortunately I haven’t tried any egg substitutes! you could try a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or use applesauce but I can’t guarantee the same results:(
These were my exclusive diet today. Love them!
Love it! glad you enjoyed these 🙂