Chocolate New England Whoopie Pies with Peanut Butter Frosting

Whoopie Pies
Whoopie, we're makin' pies! This American classic takes two chocolate cakes and sandwiches them around a creamy peanut butter frosting, making for the perfect sweet treat. Have a blast baking along with Chef Ben during this free Homemade Event!


Ingredients for Cakes:

  • 2 cups (272 grams) all-purpose flour
  • 1/2 cup (42 grams) unsweetened cocoa powder
  • 1¼ teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1/2 cup (100 grams) sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 cup (240 milliliters) whole milk, room temperature

      Ingredients for Filling:

      • 3/4 stick (6 tablespoons) unsalted butter, room temperature
      • 1/2 cup (128 grams) creamy peanut butter (not natural)
      • 1/2 cup (60 grams) confectioners’ sugar
      • 1/2 teaspoon pure vanilla extract
      • 1/4 teaspoon teaspoon fine sea salt



      Center a rack in the oven and preheat the oven to 350° F. Butter or spray a whoopie pie pan; you might want to do this even if your pan is nonstick. Or if you’re making whoopie pies without a pan, line a baking sheet with parchment paper.

      Sift the flour, cocoa, baking soda, baking powder and salt together into a medium bowl. Working in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter at medium speed until soft and creamy. Add both sugars and beat until well blended, about 2 minutes. Add the egg and beat for 2 minutes. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the milk, adding the dry ingredients in 3 additions and the milk in 2 additions. Mix only until the dry ingredients are incorporated and you’ve got a thick, smooth, silky batter.

      Using a small cookie scoop with a capacity of 2 teaspoons or a teaspoon measure (in which case you’ll want to scoop out rounded spoonfuls), fill each of the whoopie molds with batter -- don’t bother smoothing it because it will spread under heat—or place dollops of batter on the baking sheet, making sure to leave about 2 inches of space between the mounds of batter. You’ll have to work in batches, so cover the leftover batter and set aside.

      Bake for 8 to 10 minutes, or until the cakes puff and spring back when poked lightly; a toothpick inserted into the center should come out clean. Transfer the whoopie pie pan to a rack and wait for 5 to 10 minutes, then gently lift the cakes out of the molds. Or, if you baked the cakes on parchment, slide the paper off the baking sheet onto a rack and let the cakes cool to room temperature before gingerly lifting them off the paper.

      Continue to bake whoopie pies, always making sure the pan or baking sheet is cool, until you’ve used all the batter. Allow the cakes to cool to room temperature before filling them.

      To make the filling, work in the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, beat all the ingredients together on medium-high speed until soft, fluffy and smooth, about 3 minutes.

      To fill the whoopie pies, use a piping bag with a plain or star tip or a spoon, put about 1 tablespoon filling on the flat side of half the cakes. Top with the other halves, flat side down, twisting the tops gently just to make certain that the pieces are “glued” together.

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