home recipe index weights and measures lunchbox makes advertise Image Map

Monday, August 1, 2011

Double Chocolate Whoopie Pies

Whoopie pies

Whoopie pies:
1 cup plain flour
½ cup cocoa powder
½ teaspoon baking soda
⅔ cup caster sugar
90g  unsalted butter, at room temperature
1 teaspoon vanilla extract
1 egg
1 cup milk

Chocolate buttercream:
3 egg whites
⅔ cup caster sugar
160g unsalted butter, cubed and at room temperature
125g dark chocolate (around 65% cocoa solids), melted
2 tablespoons cocoa powder

Preheat the oven to 175°C.  Grease and flour baking trays or whoopie pie tins.  Sift the flour, cocoa and baking soda together into a large bowl.  Place the sugar and butter in to the bowl of an electric mixer and beat on a medium speed for 2 – 3 minutes or until light and creamy.  Add the vanilla extract and egg and beat for a further minute.  Reduce the speed and add the flour mixture in three batches, alternating with the milk.  Beat until combined.

In tray

Place 1 ½ tablespoon amounts of batter about 5 cm apart of the trays and bake for 8 – 10 minutes or until they are cooked through.  Cool for 5 minutes on the trays and then transfer to wire racks to cool completely.

cooling on tray

To make the buttercream, place the eggwhite and sugar in the top of a double boiler over a medium heat and whisk for 3 – 4 minutes, or until warm and the sugar has dissolved and then remove from the heat.  Using an electric beater, beat the mixture on a medium – high speed for 6 – 7 minutes or until glossy and stiff peaks form.  Reduce the speed and add in the butter, one cube at a time, beating well after each addition.  Continue to beat for 3 – 4 minutes.  Combine the melted chocolate and cocoa.  Add to the eggwhite mixture and beat to combine.


Using a knife, spread a large blob of buttercream over the flat side of half of the cookies and sandwich with the remaining cookies.  Alternatively, you can transfer the buttercream mixture into a piping bag fitted with a 1cm plain nozzle and pipe 2 tablespoons of filling onto half of the cookies before sandwiching with the remaining cookies.  Enjoy!

whoopie pies all in a row

So, now that I have finally attempted these little cakey pies I am looking forward to trying out some different flavours; chocolate mint, black velvet, vanilla… I’ve even seen a recipe for spiced pumpkin whoopie pies with pecan mascarpone!

And, if you have been left with 3 egg yolks after making these, don’t worry – I have a very, very rich chocolate tart recipe on its way which will use them all up!

whoopie pies all lined up


  1. What did you use to bake yours in? I have just been making them on a cookie tray but they don't have a nice shape to them then

  2. You can get Whoopie pie and Macaroon tins, so I used a large one of these - there is a pic of the mixture in it before it went in the oven in the post :)

  3. where can you get the whoopie pie tins from? I have been trying to find one but only see them on overseas sites

  4. Hello,

    I purchased my tin from Milly's Kitchen on Ponsonby Road - they stock Macaroon tins too.

    They are quite expensive (between $50-60)so an alternative is to draw circles onto baking paper and pipe on the mixture. I haven't looked, but the speciality cake tin places that hire their stock out might have them too.

  5. Hi there, I made some whoopie pies today! Thanks for the recipe!

    1. They look awesome - thanks for sharing the picture :)