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Classic Chocolate Whoopie Pies with Fluffy Vanilla Filling

Two rich, dark chocolate whoopie pies filled with thick, creamy white frosting, sitting on a white surface.
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Make soft, cake-like chocolate whoopie pies from scratch with a creamy, fluffy vanilla filling. This recipe yields classic handheld cake treats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup powdered sugar (for filling)
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 2 tablespoons milk or heavy cream (for filling)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 24 rounds.
  7. Bake for 10 to 12 minutes. The edges should be set. Let the cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the filling, beat the 1/2 cup softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
  9. Add the vanilla extract and milk or cream. Beat on medium-high speed until the filling is light and fluffy.
  10. To assemble, spread a generous amount of filling onto the flat side of one cooled chocolate cake round. Top with a second round, pressing gently to sandwich the filling.

Notes

  • For the softest cake texture, measure your flour by spooning it into the measuring cup and leveling it off.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Store assembled whoopie pies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorsensations.com/whoopie-pies-classic-chocolate-recipe/