Description
Delightfully rich Chocolate Peanut Butter Whoopie Pies featuring moist cocoa cakes sandwiched with a creamy, smooth peanut butter frosting. Perfect for a sweet treat or special occasion, these whoopie pies combine the perfect balance of chocolate and peanut butter flavors in a soft, fluffy bite-sized dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
Wet Ingredients for Cakes
- 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 (dissolved in warm water)
Frosting Ingredients
- 1 cup Unsalted Butter (room temperature)
- 1 cup Peanut Butter (creamy)
- 2 1/2 cups Powdered Sugar (sifted)
- 2 tsp Vanilla Extract
Instructions
- Preheat and prepare baking sheets: Adjust oven rack to the 2nd level position (just above center) and preheat oven to 375ºF. Line two baking sheets with parchment paper and set aside.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Dissolve espresso powder: Dissolve the espresso powder in warm water and set aside to cool slightly.
- Cream shortening and sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
- Add wet ingredients to batter: Add the egg, vanilla extract, milk, and dissolved espresso powder to the creamed mixture. Mix until blended.
- Combine dry and wet mixtures: Add the dry ingredient mixture to the wet mixture and mix on low speed until just combined. The batter should be light and fluffy, not heavy or runny.
- Portion the batter: Using a 1 1/2 tablespoon or medium cookie scoop, drop generous scoops of batter onto the prepared baking sheets, spacing them about 1 1/2 to 2 inches apart. Each baking sheet should hold 6 cakes.
- Bake the cakes: Bake at 375ºF for 12 to 14 minutes or until the centers spring back when lightly pressed.
- Cool the cakes: Allow the cakes to cool slightly on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare peanut butter frosting: Using a hand or stand mixer with a paddle attachment, beat unsalted butter and creamy peanut butter together until smooth. Add vanilla extract and mix.
- Add powdered sugar: Gradually add sifted powdered sugar to the peanut butter mixture, mixing until well blended. Scrape down the bowl sides as needed for even mixing.
- Assemble whoopie pies: Using a small spatula or piping bag, spread or pipe peanut butter frosting onto the bottom side of one cake, then top with another cake to form a sandwich.
- Storage: Wrap each whoopie pie tightly in plastic wrap. Store at room temperature for up to 2 days, in an airtight container in the fridge for up to 5 days, or freeze wrapped tightly in plastic and stored in a freezer bag for up to 3 months.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- For dairy-free versions, substitute milk with almond or oat milk and use dairy-free butter alternatives.
- Ensure powdered sugar is sifted to prevent clumps in the frosting.
- Do not overbake the cakes to keep them soft and moist.
- These whoopie pies are best enjoyed within a few days but freeze well for longer storage.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Chocolate Peanut Butter Whoopie Pies, Chocolate cakes, Peanut butter frosting, Sandwich cookies, Soft cookies, Dessert recipe
