Chocolate Whoopie Pies

These Whoopie Pies are two soft, cakey chocolate cookies sandwiched around a fluffy strawberry buttercream, an easy and fun homemade dessert.

Course Dessert

Cuisine American

Keyword Whoopie Pies

Prep Time 20

Cook Time 17

Servings servings

Calories 938kcal

Author Jason Decker

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.

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