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These delicious chocolate whoopie pies are perfect for any holiday. Choose sprinkles to make an easy fall dessert, Christmas treat or enjoy any time of the year!
If you want to make a fun treat for Halloween (or any season) then homemade whoopie pies are the way to go. They are the perfect cross between cupcakes and cookies. Add the sprinkles and they are party-worthy!
The best part about this whoopie pie recipe is the delicious filling. A sandwich cookie is always better than just a plain cookie, right?
Ingredients needed for Chocolate Whoopie Pies
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- granulated sugar
- vanilla extract
- buttercream icing
- black and orange sprinkles (or other desired colors)
You can’t go wrong with chocolate plus caramel!
Instructions for this whoopie pies recipe
To create the batter for the chocolate whoopie pies, start by whisking together the dry ingredients in a bowl. In a separate bowl, cream the butter and sugar until fluffy. Then add the egg, vanilla and milk.
Next, mix the wet and dry ingredients and then scoop out onto a parchment lined baking sheet. Be sure to leave at least 2″ between each scoop because they will spread some. Bake and let cool completely before frosting.
Using a piping bag or an icing knife, spread the frosting on the bottom of one cookie (the flat side) and then press another onto it to make a sandwich. (Watch the video in the recipe card below to see this step.)
Make sure to spread the icing all the way to edge to make it easier for the sprinkles to stick. You can even add extra icing around the sides if needed. Roll in sprinkles to decorate and then serve!
Where do you store whoopie pies?
After cooling and filling your whoopie pies, serve them immediately or store in an air-tight container to keep them from drying out. Whether you store them at room temperature or in the refrigerator depends on the filling you choose.
If you are using a carton of store-bought icing, they will be fine at room temperature. If you make a cream cheese filling (like this one I use in my Red Velvet Whoopie Pies) or a buttercream, you’ll want to keep them cool until serving.
After a couple days they will start to dry out, so don’t bake too far in advance of when you plan to serve them.
Can you freeze homemade whoopie pies?
Yes! They are actually quite good as a frozen/chilled treat. Again, the choice of filling can make a difference in the way they hold up after freezing. For best results, eat them soon after baking, but if you want to stash a little treat for later, wrap tightly and freeze.
Why are my whoopie pies flat?
Overmixing the batter is the most common culprit for flat baked goods. Be careful to follow the instructions carefully and use the exact ingredients and amounts listed for best results.
Chocolate Whoopie Pies
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup butter softened
- 1 cup granulated sugar
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups buttercream icing
- ½ cup black and orange sprinkles (or other desired colors)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside
- 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ tsp baking powder, 1 ½ tsp baking soda, ½ tsp saltIn a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside
- ½ cup butter, 1 cup granulated sugarIn a larger bowl, beat butter and sugar together until light and fluffy (about 3 minutes)
- 1 large egg, 1 tsp vanilla extractBeat in egg and vanilla until combined
- 1 cup milkBeat in milk until combined
- Fold the dry ingredients into the wet ingredients until just combined
- Drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leaving at least 2 inches between each mound of batter (these will spread a bit)
- Bake in center of oven for 8-10 minutes, or until the tops begin to firm up.
- Remove from oven and transfer to a wire rack to cool completely.
- 1 ½ cups buttercream icingUsing a piping bag or icing knife, spread buttercream onto the bottom of one cookie then gently press a second cookie on top to make a sandwich. You will want to make sure to spread icing all the way to the edge so your sprinkles will have something to stick to. I even sometimes add more icing to the edges after assembling cookies.
- ½ cup black and orange sprinklesRoll in sprinkles and serve