Halloween Whoopie Pies
These Halloween Whoopie Pies are such a fun Halloween treat, with two soft chocolate cookies stuffed full of a soft orange buttercream frosting, and decorated with holiday sprinkles.
Servings: 18
Calories: 477kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Chocolate Whoopie Pies
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 1/4 cups all purpose flour (spooned and leveled)
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup hot water (the hottest water from the sink is okay)
For the Buttercream:
- 1 1/2 cups unsalted butter
- 5-6 cups powdered sugar
- 3 TBS heavy cream
- 1 1/2 tsp vanilla extract
- 1 dash salt
- 1 cup Halloween sprinkles
Instructions
For the Chocolate Whoopie Pies
- Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper or a silicone liner, and set aside.
- Combine the vegetable oil, brown sugar, and white sugar in a large bowl. Stir together to combine.
- Add in the egg, vanilla, and milk, and stir until just combined.
- In another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients while your stirring, until they are just combined.
- Add in the hot water and stir it into the batter until it is all combined.
- Carefully scoop the batter by the 1 1/2 TBS full onto the prepared baking sheet. Keep the batter balls about 2 inches apart, as they well spread while they bake.
- Bake the pan in the preheated oven until the "cookie" tops look set and a toothpick can be inserted and comes out clean. Between 9 and 11 minutes.
- Let the whoope pies cool on the baking pan for about 5 to 10 minutes, then transfer them to a cooling rack to cool completely.
For the Buttercream:
- Cream the butter and powdered sugar in a large bowl at slow speed until well blended.
- Add in the heavy cream, vanilla extract, and salt and beat on medium speed until mixed.
- Beat the frosting for 3 to 4 minutes until the frosting is light and fluffy.
- Add in 1 to 2 drops of orange (or yellow and red) food coloring and fold it into the frosting with a rubber spatula.
- Scoop the buttercream frosting into a large ziplock bag or piping bag, and snip off the corner.
For Chocolate Whoopie Pie Assembly:
- Flip one of the cookies over to reveal the bottom and pipe the frosting smoothly over the bottom. You can also spread it with a knife, but the edges might not look as nice.
- Place a matching cookie on top of the frosting to make a sandwich, with the domed part of the cookie facing up.
- Add the sprinkles to a shallow plate or bowl. Roll the edges of the frosting into the sprinkles.
- Place the frosted cookie sandwiches back onto the cookie sheet.
- Enjoy immediately, or place the pan in the fridge for 1 hour to help the frosting set (I prefer them a little chilled) then enjoy.
Nutrition
Calories: 477kcal | Carbohydrates: 64g | Protein: 3g | Fat: 27g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 167mg | Potassium: 122mg | Fiber: 1g | Sugar: 42g | Vitamin A: 596IU | Calcium: 41mg | Iron: 1mg