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Whoopie pie recipe
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Chocolate whoopie pies

Airy, soft chocolate pastry and tender, creamy cream cheese filling make the chocolate whoopie pies incredibly delicious. You won't get enough of them once you've tried them. The American sandwich cookies you can easily make at home with this recipe using common ingredients.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 15 minutes
Cooling time 2 hours 30 minutes
Servings 16 sandwich cookies

Equipment

  • piping bag with hole nozzle

Ingredients

for the pastry

  • 100 g kefir
  • 100 g sugar
  • 50 g butter
  • 1 egg
  • 40 g cocoa powder
  • approx. 150 g flour
  • 1 tsp instant coffee
  • 3 g baking soda (sodium bicarbonate)
  • 2 g baking powder
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt

for the filling

  • 130 g cream cheese
  • 70 g butter room warm
  • 60 g powdered sugar

Instructions

Preparation of the pastry

  • Melt butter and let it cool.
  • Beat egg, sugar, vanilla and salt to an airy, light mass.
  • Add kefir and the melted butter and mix until homogeneous.
  • Mix 100 g of flour with cocoa powder, coffee, baking soda and baking powder.
  • Add the dry flour mixture to the liquid kefir mixture and mix briefly.
  • Now add the remaining flour gradually as needed until you get a chewy, very sticky chocolate batter.
  • Cover the batter and place it in the freezer for about 30 - 40 minutes to set.
  • Keep moistening your hands with water, shape the chocolate batter into small balls (about the size of a walnut) and spread them out on a baking sheet lined with baking paper, spacing them generously apart.
  • Bake the chocolate cookies in a preheated oven at 338 °F (170 °C) for about 10 minutes and let them cool.

Preparation of the filling

  • Beat soft butter and powdered sugar for about 5 minutes until fluffy and creamy.
  • Add cream cheese in portions and whip briefly each time to a homogeneous cream.

Preparation of the whoopie pies

  • Transfer the cream to the piping bag with a round hole nozzle and pipe it onto the flat bottom of half of the chocolate cookies, leaving a small border on each cookie.
  • Place a cookie without the cream on top of each cookie with the cream, flat side down, and press down a bit so you have sandwich cookies.
  • Chill the whoopie pies for about 2 hours.

Notes

  • You can replace kefir with buttermilk.
  • You can simply omit instant coffee.
  • The amount of flour given may vary. In the end, add only enough flour to make a tough, very sticky batter. It should not become runny, but not solid either.
  • Mix the batter only briefly until it reaches a homogeneous consistency, so that the cookies taste fluffy and not firm.
  • During baking, the small balls of chocolate batter turn into the chocolate cookies. It is important for this that your batter has the right consistency.
  • Do not bake the chocolate cookies longer than necessary so that they taste soft and not dry.
  • You can adjust the amount of powdered sugar for the filling according to your taste.
  • Instead of using a piping bag, you can also fill the cookies with a teaspoon.
  • Note the detailed tips and tricks for making the chocolate whoopie pies at the top of the post.