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.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Cookies, Halloween, halloween whoopie pies
Servings: 18
Calories: 477kcal
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
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.
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