Fudgy Chocolate and Peanut Butter Whoopie Pies
These Chocolate Peanut Butter Whoopie Pies blend tender, moist chocolate cakes with a smooth peanut butter frosting in the middle...
- Prep
- 25 mins
- Cook
- 14 mins
- Total
- 30 mins
- Makes
- 12 servings
Soft, moist chocolate cakes hold a creamy peanut butter filling in these Chocolate Peanut Butter Whoopie Pies. They're a timeless, simple treat that suits any occasion, and they taste truly incredible!
The Story Behind This Recipe
A classic whoopie pie with chocolate cake and vanilla buttercream has been one of my all-time favorites since I was a kid!
For my very first whoopie pie recipe, I wanted to try a chocolate and peanut butter version, since that is my favorite pairing!
They're simple to put together, they taste wonderful, and they freeze well too! If you've never had a whoopie pie before, you really need to try one!
Are Whoopie Pies a Cake, Pie, or Cookie?
Whoopie pies are little cakes that get baked on a sheet pan the same way cookies do.
Take one of the small chocolate cakes, spread or pipe on the frosting, then cover it with a second cake. Voila, you have a whoopie pie!
Some folks call them inside-out cupcakes, but I've always thought of them as sandwiched cakes.
Where Did the Whoopie Pie Come From?
Whoopie pies are a well-loved Pennsylvania German and Lancaster Amish tradition, called "Gobs" by people in Western PA. New England also claims them as one of its classics.
The story goes that whoopie pies were made from leftover cake batter that was packed into kids' lunches.
When the kids opened their lunches and found them, they supposedly shouted, "Whoopie!" I can't say for certain that's how it happened, but I do know they are wonderfully delicious... oh so delicious!
Over time many variations have appeared, but the traditional version is still chocolate cake with either marshmallow filling or vanilla buttercream.
If you ever have the chance, you should head to Strasburg, PA, for the Whoopie Pie Festival. I've gone twice now, and wow, the sheer number of whoopie pies there is hard to believe!
They even display the largest whoopie pie ever made!
How to Make Homemade Chocolate Peanut Butter Whoopie Pies
This chocolate peanut butter whoopie pie recipe is simple to throw together and uses only a handful of ingredients. Here's a quick overview of the process. For the complete recipe, check out the recipe card below!
- Make the chocolate cakes. Start by creaming the vegetable shortening and granulated sugar. Next, beat in the egg and vanilla extract. In a separate bowl, whisk the dry ingredients well, then add them to the mixing bowl along with the milk, warm water, and espresso powder. The batter should be light and fluffy, not thick or watery.
- Bake the chocolate cakes for 12-14 minutes at 375ºF. Set them on wire racks to cool.
- Prepare the peanut butter frosting. Beat the unsalted butter and peanut butter until creamy, then mix in the vanilla extract, followed by the sifted powdered sugar.
- Put the whoopie pies together. Pipe or spread the peanut butter frosting over the flat side of one chocolate cake, then press a second cake on top.
Why Does This Whoopie Pie Recipe Call for Shortening?
Vegetable shortening keeps the cakes from spreading too much, so you end up with nice, fluffy, dome-shaped chocolate cakes.
I also rely on shortening to keep my Super Soft Chocolate Chip Cookies or these Double Chocolate Chunk M&M Cookies from spreading out too much in the oven.
Helpful Tips for the Best Chocolate Peanut Butter Whoopie Pies
Tip No. 1: Use a cookie scoop. I scooped the batter with my 1 1/2 tablespoon, medium-sized cookie scoop, which made chocolate cakes about 3 inches across. I was pretty generous with each scoop on the baking sheet.
A 2-inch cookie scoop works too if you'd like slightly larger whoopie pies.
Tip No. 2: Storing your whoopie pies. Wrap each whoopie pie tightly in plastic wrap and leave it at room temperature for up to 2 days.
You can also wrap them and keep them in an airtight container in the refrigerator for roughly 5 days. My preferred method is to wrap them tightly in plastic, seal them in a freezer bag, and freeze them, where they keep for about 3 months.
Tip No. 3: Keeping the peanut butter frosting. If you won't be filling the cakes the same day, cover the frosting tightly in its mixing bowl with plastic wrap and refrigerate it overnight.
When you're ready, let it sit out until it reaches room temperature before filling the cakes. You may need to whip it briefly to restore its texture.
Try These More Chocolate and Peanut Butter Desserts!
If you love this chocolate peanut butter whoopie pie recipe, you'll love these too!
Fudgy Chocolate and Peanut Butter Whoopie Pies
These Chocolate Peanut Butter Whoopie Pies are tender, moist chocolate cakes with a creamy peanut butter frosting between them. It's a classic, simple treat that is easy to make for any occasion!
- Prep
- 25 mins
- Cook
- 14 mins
- Total
- 30 mins
- Makes
- 12 servings
Ingredients
whoopie pie cakes
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 cup Vegetable Shortening
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Large Egg, room temperature
- 1/2 cup Milk, any dairy milk can be used
- 1/2 cup Warm Water
- 1/2 tsp Espresso Powder, gets dissolved in the warm water
peanut butter frosting
- 1 cup Unsalted Butter, room temperature
- 1 cup Peanut Butter, creamy
- 2 1/2 cups Powdered Sugar, sifted
- 2 tsp Vanilla Extract
Method
- Adjust oven rack to 2nd level position (just above center) and preheat the oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Stir the espresso powder into warm water until it dissolves. Set aside.
- With a hand mixer or a stand mixer fitted with the paddle, beat the vegetable shortening and granulated sugar on medium-high until light and fluffy. Mix in the egg, vanilla extract, milk, and the dissolved espresso until combined.
- Add the whisked dry ingredients and mix on low just until combined. The batter should be light and fluffy, not heavy or runny.
- Use a cookie scoop (I used my 1 1/2 tablespoon or medium-sized one) to drop a generous amount of batter onto the lined sheet, leaving 1 1/2 to 2 inches between cakes. I fit 6 cakes on each sheet. They spread a little, but not by much.
- Bake at 375ºF for 12-14 minutes, until the centers spring back when lightly pressed.
- Let the cakes rest on the baking sheet for about 5 minutes, then move them to a cooling rack.
- With a hand mixer or a stand mixer fitted with the paddle, beat the unsalted butter and peanut butter until smooth. Mix in the vanilla extract.
- Add the sifted powdered sugar and mix until fully combined. Scrape down the sides of the bowl as needed.
- Use a small spatula or a piping bag with the decorating tip of your choice to spread the peanut butter frosting on the bottom of a cake, then top it with another cake.
- Wrap each whoopie pie tightly in plastic and keep it at room temperature for up to 2 days. Or store them wrapped in an airtight container in the fridge for about 5 days, or wrap them tightly, seal them in a freezer bag, and freeze for up to 3 months.
Baker’s notes
- I used my 1 1/2 tablespoon or medium cookie scoop, which made cakes about 3 inches across. I was also generous when I scooped the batter onto the parchment-lined sheet.
- A 2-inch cookie scoop works too if you'd like slightly larger whoopie pies.
- If you won't be filling the cakes the same day, cover the peanut butter frosting tightly in its mixing bowl and refrigerate it overnight. When you're ready, let it come to room temperature before filling the cakes. You may need to whip it briefly to bring it back.
- You can easily double both the cake and peanut butter frosting recipes to make more whoopie pies.
- Adapted from a recipe by Discover Lancaster.
