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Imagine biting into soft, cake-like chocolate cookies filled with creamy, sweet strawberry buttercream. That’s exactly what you get with this Chocolate Whoopie Pies recipe!
These Chocolate Whoopie Pies are not just a dessert; they’re a reason to smile, celebrate, and indulge in something special.
Perfect for parties, picnics, or just because, these treats will make your heart and taste buds sing with joy.
I love getting Lily involved with recipes like this. She knows the drill! Pull out the cookie sheets and a large bowl, and let’s get mixing!
I remember eating classic Whoopie pies as a kid. My favorites were always red velvet whoopie pies, but this recipe has topped that, hands down.
I really can’t get enough of that strawberry buttercream frosting in the middle. I’ve probably eaten way too much of that creamy filling on my own. Ha!
Whether you’re a seasoned baker or trying your hand at whoopie pies for the first time, this recipe is straightforward, fun, and absolutely delicious.
Let’s dive into why this Whoopie Pies recipe is a must-try and how you can whip up a batch of these heavenly treats in no time!
Some of our other favorite chocolate recipes we have on our site include: Chocolate Baileys Cupcakes (with Baileys Ganache), The Best Chocolate Chunk Cookies Recipe, and Easy Mint Chocolate Ritz Cracker Cookies.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHOOPIE PIES RECIPE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT FILLING?
- HOW TO MAKE PERFECTLY ROUND WHOOPIE PIES?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Chocolate Whoopie Pies Recipe with Strawberry Frosting
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses basic pantry staples that you likely already have.
- Kid-Friendly: A fun recipe that kids can help make and definitely enjoy eating.
- No Special Equipment Required: All you need is a hand mixer and some baking sheets.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Salt
- Unsalted butter
- Dark brown sugar
- Vanilla extract
- Buttermilk
- Egg
- Powdered sugar
- Strawberry extract
- Pink Food Dye (optional)
HOW TO MAKE WHOOPIE PIES RECIPE:
- Preheat the oven to 400°F. Line sheet trays with parchment paper and set aside.
- In a mixing bowl with an electric hand mixer, at medium speed, cream the brown sugar, salt, and butter together until well combined.
- Add the egg, vanilla, and buttermilk to the butter mixture and mix well.
- Add the flour, cocoa powder, baking soda, and baking powder, and mix until combined.
- Use a 1/4 cup ice cream scoop to add portions of the batter onto the parchment paper about 3 inches apart.
- Bake in the oven for 15-17 minutes until risen, and appear dry on top. Allow to cool completely on the sheet tray.
- While they are cooling, make the strawberry buttercream. Cream the butter with the salt in a medium mixing bowl with an electric hand mixer until smooth.
- Add the powdered sugar, vanilla extract, and strawberry extract. Mix again with a hand mixer until combined.
- Add in the buttermilk and a drop of pink food dye if you want a pink frosting. Stir together until combined, then whip for 3 minutes until light and fluffy.
- Spread or pipe the strawberry buttercream onto the bottoms of half of the cookies. Place the other side of the cookie on top of the frosting to create a sandwich. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FILLING?
Absolutely! Feel free to experiment with different flavors of buttercream or even marshmallow cream filling for a classic touch.
I’ve made everything from pumpkin whoopie pies to gingerbread whoopie pies.
That’s the beauty of making it in your own home. Nothing says these have to be traditional whoopie pies.
These cake-like cookies are as versatile as can be.
HOW TO MAKE PERFECTLY ROUND WHOOPIE PIES?
Using a cookie or ice cream scoop should get you a good, round shape. I
f they don’t look quite right, use a cookie cutter to trim the edges right after they come out of the oven. This will give you that perfect round shape.
Then again, a good whoopie pie recipe tastes just as good when they’re lop-sided! Ha!
ANY ADDITIONS?
I like all natural cocoa powder. Organic if I can. It’s entirely up to you, though!
- Sprinkles for decoration
- Chocolate chips in the batter
- Peanut butter in the buttercream
- Coconut flakes sprinkled over the frosting
- Caramel drizzle on top
- Nuts for a crunchy texture
- A layer of marshmallow fluff or marshmallow creme filling
- Fresh chopped or sliced strawberries folded into the frosting
ANY SUBSTITUTIONS?
Don’t forget the rubber spatula! It just makes life easier. Cake mix just peels right out of your large mixing bowl.
- Gluten-free flour for a gluten-free version
- Coconut oil instead of butter for dairy-free
- Almond milk, or regular milk + vinegar as a buttermilk substitute
- Raspberry jam mixed into buttercream for extra berry flavor
- Cream cheese filling instead of buttercream
HOW TO STORE:
Room Temp: The best way to store assembled whoopie pies is in an airtight container. They’ll last for around 3 days. That’s if you don’t devour them next time you open the fridge, haha!
Freezer: Freeze the unfilled cookies for up to 3 months. Thaw and fill with buttercream when ready to serve.
They can be frozen already assembled for 3 months as well.
DANA’S TIPS AND TRICKS:
- Let the soft cookies cool completely before filling to prevent the buttercream from melting.
- Use a piping bag for a neat and even distribution of the buttercream whoopie pie filling.
- If you don’t have strawberry extract, you can puree fresh strawberries and mix them into the buttercream.
- For a lighter texture, sift the dry ingredients before adding them to the wet ingredients.
- Add a few drops of pink food dye to the buttercream for a vibrant color that hints at the strawberry flavor.
- To keep whoopie pies fresh, always store them in an airtight container.
Chocolate Whoopie Pies are a bite of joy, a moment of sweetness, and a reason to gather around and share happiness.
The filling for this whoopie pies recipe alone is worth munching on, haha! With this recipe, you’re not just baking; you’re creating memories, one delicious whoopie pie at a time.
Get the kids involved. They need to enjoy these classic desserts, too!
Grab your ingredients, and let’s make some soft chocolate sandwich cookies!
If you like this recipe, you might also like:
If you’ve tried this WHOOPIE PIES RECIPE, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Whoopie Pies Recipe with Strawberry Frosting
Ingredients
Whoopie Pies:
- 1 ¼ cups dark brown sugar packed
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
Strawberry Buttercream:
- ½ cup unsalted butter
- ⅛ teaspoon salt
- 3 ¼ cups powdered sugar sifted
- 1 ½ teaspoons strawberry extract
- ½ teaspoon vanilla extract
- 2 tablespoons buttermilk
- pink food coloring optional
Instructions
- Preheat the oven to 400°F. Line sheet trays with parchment paper and set aside.
- In a mixing bowl with an electric hand mixer, at medium speed, cream the brown sugar, butter, and salt together until well combined.1 ¼ cups dark brown sugar, ½ cup unsalted butter, ½ teaspoon salt
- Add the buttermilk, egg, and vanilla to the butter mixture and mix well.1 ½ cups buttermilk, 1 large egg, 1 teaspoon vanilla extract
- Add the flour, cocoa powder, baking soda, and baking powder, and mix until combined.2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon baking soda, ¾ teaspoon baking powder
- Use a 1/4 cup ice cream scoop to add portions of the batter onto the parchment paper about 3 inches apart.
- Bake in the oven for 15-17 minutes until risen, and appear dry on top. Allow to cool completely on the sheet tray.
- While they are cooling, make the strawberry buttercream. Cream the butter with the salt in a medium mixing bowl with an electric hand mixer until smooth.½ cup unsalted butter, ⅛ teaspoon salt
- Add the powdered sugar, strawberry extract, and vanilla extract. Mix again with a hand mixer until combined.3 ¼ cups powdered sugar, 1 ½ teaspoons strawberry extract, ½ teaspoon vanilla extract
- Add in the buttermilk and a drop of pink food dye if you want a pink frosting. Stir together until combined, then whip for 3 minutes until light and fluffy.2 tablespoons buttermilk, pink food coloring
- Spread or pipe the strawberry buttercream onto the bottoms of half of the cookies. Place the other side of the cookie on top of the frosting to create a sandwich. Serve immediately.
Notes
- Let the soft cookies cool completely before filling to prevent the buttercream from melting.
- Use a piping bag for a neat and even distribution of the buttercream whoopie pie filling.
- If you don’t have strawberry extract, you can puree fresh strawberries and mix them into the buttercream.
- For a lighter texture, sift the dry ingredients before adding them to the wet ingredients.
- Add a few drops of pink food dye to the buttercream for a vibrant color that hints at the strawberry flavor.
- To keep whoopie pies fresh, always store them in an airtight container.
Nutrition
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