Chocolate Whoopie Pies

I’ve been dying to make these chocolate whoopie pies, because the red velvet whoopies we made a year ago for Baked Sunday Mornings were really fabulous. Would the chocolate version be just as good?

My batter was odd – a little runny, and I had problems with lumps of flour. It did thicken up as it sat on the counter, and I probably should have let it sit for a while before I scooped it out onto baking sheets. After they cooked, though, the cake part of the whoopies turned out pretty good, not as puffy as I would have liked and without a nice crackly top. They’re a little sticky. I will say that I love mixing batters by hand – so simple and satisfying.

The buttercream is terrific, as are all of the Baked buttercreams I’ve made to date. It’s a classic Swiss buttercream – heated and whipped eggs and sugar, plus a hefty four sticks of butter. It’s light, creamy, not overly sweet, and very stable. Overall we liked the final result (although I think the red velvet whoopies were better). To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.

Sesame Broccoli Rabe


  1. Your whoopies look great! I think we had a similar batter experience :) glad to know you enjoyed the red velvet ones… I think they are next on my to bake list!

  2. I am also a huge fan of mixing batters by hand (which is perfect since my mixer is currently broken). Your whoopie pies look delicious!

  3. I also enjoyed these, but I agree that the red velvet ones were better. I bet these would have been good with the cream cheese filling. So many choices! Yours look great.

  4. Great photo! I didn’t have any trouble with the batter, but I joined after you’d made the Red Velvet ones, so I really didn’t know what to expect. I thought these were great and came together more easily than I expected.

  5. Sheri….these turned out beautifully!!! I know what you mean about the batter. I was afraid there would be lumps of flour in mine. But your cake is so smooth and rounded. Mine came out a kind of glob shape. But they were still tasty! I think I will take your advice and let the batter rest a bit before baking! : )

  6. I had the same lumpy batter too….but they still seemed to turn out just fine. Yours look really good!

  7. I made a note in my recipe gook to let this batter rest for a couple minutes before spooning out onto the baking sheet…it does get a better consistency. Funny how we all are…so many prefer the red velvet from last year, but I thought this chocolate recipe was superior for many reasons. But I liked the filling last year over today’s…I like today’s buttercream but not with this cookie…too overpowering; takes over the chocolate and I wanted chocolate, maybe because it is Valentine’s chocolate season. Your photo is perfect.

  8. I’m glad I’m not the only one who had runny batter — but I think you still got more height in your cookies. Yours look fantastic!

  9. I love your photo. After baking the whoopie pies and a batch of cookies, I couldn’t take a bit of anything.

    Good work

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