Chocolate Whoopie Pies with Peanut Butter Frosting

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Chocolate Whoopie Pies with Peanut butter frosting are New England tradition. Whoopie Pies are moist cakes sandwiched together with peanut butter cream cheese frosting.

One of my most popular desserts, rooted in New England with these moist, chocolatey cakes. Chocolate Whoopie Pies with Peanut Butter Frosting. Easy to make on a sheet pan and topped with peanut butter cream cheese frosting. It’s just the right amount of peanut butter. I’ve been making these for years and everyone loves them! Be sure and try Red Velvet Whoopie Pies, Chocolate Layered Cake with Raspberry Filling, Easy Chocolate Cupcakes, Chocolate Brioche French Toast, and Red Velvet Bundt Cake.

They are super simple to make. This is the kind of cake that is even more moist the second day. The combination of chocolate and peanut butter is amazing! This recipe makes twelve Whoopie pies. But, the good news is they freeze perfectly. So make a batch and plop them in the freezer. They thaw perfectly and quick, so you’ll have dessert ready when you crave it! I package them in six-inch clear clam shells, to keep them from getting mushed. But, you could just put them in a Rubbermaid container if you don’t have access to clam shells.

How to make Chocolate Whoopie Pies:

Step 1: Preheat the oven to 350 degrees F.

Step 2: In a mixing bowl, cream together the shortening and the sugar. Add the eggs, one at a time and combine. Add the vanilla extract. Sift together the flour, salt, baking powder, baking soda, and cocoa powder.

Step 3: Alternating, add the dry ingredients and the milk and sour cream. Scrape the sides and bottom of bowl occasionally with a rubber spatula.

Step 4: Scoop the batter out onto two half sheet pans lined with parchment paper. Scoop using two tablespoons, making rounds. Bake for 12-14 minutes, or until the cakes are set. Use your finger, gently touching the top of the cakes to be sure. Let cool completely. Spread peanut butter frosting on the flat side of the cooled cake and sandwich together with another cake.

To make your life easier, put the frosting into a disposable pastry bag, cut off the end and pipe onto half of the cooled Whoopie pies. Then simply place on the top cakes. It’s as simple as that! If you happen to have allergies to peanut butter, you can simply eliminate that and do a regular cream cheese frosting. But, we really love the subtle taste of peanut butter with our moist chocolate cakes.

More Quick Dessert Recipes:

Chewy Fudge Brownies

Perfected Chocolate Chip Cookies

Raspberry Oatmeal Crumble Bars

Would love to hear from you! Please let me know how your Whoopie pies turned out and leave a star rating.

5 from 1 vote

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Chocolate Whoopie Pies with Peanut Butter Frosting

Chocolate Whoopie Pies with Peanut butter frosting are New England tradition. These wonderfully moist cakes are easy to make and filled with peanut butter cream cheese frosting.

Course Dessert

Cuisine American, New England

Keyword chocolate whoopie pies, chocolate whoopie pies with peanut butter filling

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings 12 Whoopie pies

Calories 683 kcal

Author Jessica Robinson

Ingredients

Chocolate Whoopie Pies

• 1/2 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs room temperature
• 1/2 cup sour cream OR full-fat Greek yogurt
• 1 cup whole milk
• 3/4 cup unsweetened cocoa powder
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Peanut Butter Frosting

• 1 cup vegetable shortening
• 4 cups powdered sugar
• 1/2 teaspoon salt
• 4 ounces cream cheese softened
• 1/2 cup peanut butter
• 3-4 tablespoons whole milk

Instructions

1. Preheat the oven to 350 degrees F.

Chocolate Whoopie Pies

1. In a mixing bowl, cream together the shortening and the sugar. Add the eggs, one at a time and combine. Add the vanilla extract. Sift together the flour, salt, baking powder, baking soda, and cocoa powder.
2. Alternating, add the dry ingredients and the milk and sour cream. Scrape the sides and bottom of bowl occasionally with a rubber spatula.

3. Scoop the batter out onto two half sheet pans lined with parchment paper. Scoop using two tablespoons, making rounds. Bake for 12-14 minutes, or until the cakes are set. Use your finger, gently touching the top of the cakes to be sure. Let cool completely. Spread peanut butter frosting on the flat side of the cooled cake and sandwich together with another cake.

Peanut Butter Frosting

1. In a large mixing bowl, use the beater attachment to cream together shortening, cream cheese, peanut butter, and powdered sugar. Add salt and whole milk until whipped and creamy. Adjust the milk as needed.

Nutrition Facts

Chocolate Whoopie Pies with Peanut Butter Frosting

Amount Per Serving

Calories 683 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 11g69%

Cholesterol 41mg14%

Sodium 446mg19%

Potassium 292mg8%

Carbohydrates 84g28%

Fiber 3g13%

Sugar 59g66%

Protein 10g20%

Vitamin A 206IU4%

Calcium 87mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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