Double Chocolate Whoopie Pies Recipe

Yvonne Ruperti

In these whoopie pies, two moist chocolate cakes are filled with a lighter than air chocolate cooked cream.

Note: Make sure to cover the cooked flour mixture with plastic wrap so that it doesn't develop a skin on the surface. If, after whipping, the cream seems too soft to fill the cakes, chill it in the bowl for a few minutes to firm up a little, then whip again.

Recipe Facts

Active: 45 mins
Total: 0 mins
Serves: 9 servings

Rate & Comment


For the Cake:

  • 2 cups (10 ouncesall-purpose flour

  • 1 cup (7 ounces) granulated sugar

  • 1/2 cup (1 1/2 ouncescocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup whole milk

  • 1/3 cup canola oil

  • 1 large egg

  • 3 tablespoons unsalted butter, melted

  • 1 teaspoon pure vanilla extract

For the Filling:

  • 1/2 cup whole milk

  • 2 tablespoons all-purpose flour

  • 1 teaspoon cocoa powder

  • Pinch salt

  • 6 tablespoons (3 ounces) unsalted butter, room temperature

  • 2 tablespoons vegetable shortening

  • 1/2 cup (3 1/2 ouncesgranulated sugar

  • 1 teaspoon pure vanilla extract

  • 2 ounces bittersweet chocolate, melted


  1. Make cakes: Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper.

  2. In large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt; set aside. In medium bowl whisk together milk, oil, egg, butter, and vanilla. Pour wet ingredients into dry and whisk until smooth.

  3. Using a 1 1/2 ounce ice cream scoop, scoop out 18 to 20 mounds of batter on prepared sheets. Bake until firm to touch, 8 to 9 minutes, rotating pans from top to bottom and front to back halfway through baking. Transfer parchment sheets (with cakes still attached) to wire rack to cool completely.

  4. Make filling: In small saucepan over medium heat, whisk milk with flour, cocoa powder, and salt until combined. Cook, gently whisking, until mixture thickens and just begins to boil (one to two large bubbles will pop to surface). Cover with plastic wrap and let mixture cool to room temperature.

  5. In bowl of standing mixer fitted with whip attachment, whip butter, shortening, sugar, and vanilla on medium-high speed until fluffy, about 2 minutes. Add cooked flour mixture and continue to whip until very light and fluffy, about 5 minutes. Reduce speed to low and mix in melted chocolate.

  6. Divide filling between half of the cakes. Sandwich together with remaining cakes. Serve.

Special equipment

1 1/2-ounce scoop (holds 3 tablespoons), standing mixer fitted with whip

This Recipe Appears In

Nutrition Facts (per serving)
539 Calories
28g Fat
65g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 9
Amount per serving
Calories 539
% Daily Value*
Total Fat 28g 36%
Saturated Fat 12g 59%
Cholesterol 56mg 19%
Sodium 283mg 12%
Total Carbohydrate 65g 24%
Dietary Fiber 3g 10%
Total Sugars 35g
Protein 7g
Vitamin C 0mg 0%
Calcium 87mg 7%
Iron 5mg 26%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)