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Classic Chocolate Whoopie Pies with Vanilla Buttercream Filling

Two delicious chocolate whoopie pies filled with thick white cream frosting, sitting on a white plate.
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Make soft, cakey chocolate whoopie pies from scratch using buttermilk for a slight tang. These handheld dessert sandwich cookies feature a rich, fluffy vanilla buttercream filling, creating a comforting, vintage American treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup milk or heavy cream

Instructions

  1. Preheat your oven to 350F (175C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  5. Carefully pour the boiling water into the batter and mix on low speed until smooth. The batter will be thin.
  6. Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. The cakes will be soft.
  8. Let the chocolate cakes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the vanilla buttercream filling, beat the softened butter in a large bowl until creamy.
  10. Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and milk or cream, beating until the filling is light and fluffy.
  11. Once the chocolate cakes are completely cool, match up similarly sized cakes. Spread a generous amount of buttercream filling onto the flat side of one cake and top with another cake to form a sandwich.

Notes

  • Using buttermilk provides the necessary acidity to react with the baking soda, which helps create the signature soft, cakey texture of authentic Amish Whoopie Pies.
  • For the best texture, ensure your butter for the filling is truly softened, but not melted.
  • You can substitute the buttermilk with 1 cup of regular milk mixed with 1 tablespoon of white vinegar or lemon juice; let it sit for 5 minutes before using.

Nutrition

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