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5 from 16 votes

Chocolate Whoopie Pies

These chocolate whoopie pies are the perfect dessert sandwich with two fluffy chocolate cake rounds, with a creamy vanilla buttercream frosting in the middle. Made with buttermilk to keep them moist, and a hint of espresso powder to bring out the chocolate flavor, you won't be able to resist these whoopie pies!
Prep Time40 minutes
Cook Time13 minutes
Total Time53 minutes
Course: Dessert
Cuisine: American
Servings: 12 whoopie pies
Calories: 409kcal


For the whoopie pies

  • 2 cups (250 g) all-purpose flour spooned and leveled
  • ½ cup (45 g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon instant espresso powder optional
  • ½ teaspoon salt
  • ½ cup (1 stick, 113 g) unsalted butter softened to room temperature
  • 1 cup (200 g) packed light brown sugar
  • 1 large egg at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk at room temperature

For the frosting:

  • ¾ cup (1 ½ sticks, 170 g) unsalted butter softened
  • 1 ½ cups (170 g) powdered sugar
  • 1 ½ Tablespoons heavy cream
  • 1 ½ teaspoons vanilla extract


To make the whoopie pies

  • Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
  • Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder (if using). Set aside.
  • Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined.
  • Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
  • Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point.
  • Scoop the cookies Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
  • Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.

To make the frosting

  • Make the frosting. In your stand mixer with a paddle attachment, or in a large mixing bowl with a hand mixer beat the butter for 1 to 2 minutes, until smooth. Add in the powdered sugar, about a ½ cup at a time, mixing on low speed, in each addition until well combined.
  • Add remaining frosting ingredients. Add in the heavy cream and vanilla extract and mix on low speed until combined. Increase speed to medium-high and continue mixing for about 4-5 minutes until light and fluffy.
  • Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the vanilla frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a “sandwich” by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies.


  • Storage: Store the whoopie pies in an airtight container in the refrigerator for up to 4 days. Make sure to bring to room temperature before serving so the frosting has time to soften.
  • Freezing: Individually wrap each whoopie pie in a few layers of plastic wrap. I then place them in a large sealable freezer plastic bag. Freeze for up to 3 months. Thaw at room temperature, unwrapped, before serving.
  • Cocoa powder - You want to make sure to use natural unsweetened cocoa powder and not Dutch process cocoa powder. They have different acidities and will not react the same with your leavening agents, and your whoopie pie texture will not be the same. Or possibly end in a fail!
  • Espresso powder - This ingredient is optional, but coffee will always enhance the flavor of chocolate so I highly recommend.
  • Buttermilk - This whoopie pie recipe calls for buttermilk, which is not the same as thing as milk and you cannot substitute one for the other. If you don't have any on hand, you can make your own homemade buttermilk version, but the results may vary just slightly.


Calories: 409kcal | Carbohydrates: 52g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 224mg | Potassium: 144mg | Fiber: 2g | Sugar: 34g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg