Makin’ Whoopie (Pies)

I’m thrilled that the Whoopie Pie is making a comeback (to my mouth).  I’m starting to see amazing variations on the classic marshmallow-y sandwich that are downright sinful.  Uh, I’m talking to YOU Chocolate Peanut Butter Whoopie Pies from Shauna Sever of Piece of Cake.

Show us whatcha got, Shauna…

There is just something about the classic combination of chocolate and peanut butter, am I right? To make the most decadent whoopie pies for everyone in your life, use the darkest, richest cocoa powder you can get your hands on for the cakes, and for the creamiest, most addictive filling, I prefer commercial peanut butters here (like Skippy). These can be made a day ahead—just refrigerate them in an airtight container and bring them back to room temperature before serving.

Chocolate Peanut Butter Whoopie Pies

Makes 8, 4-inch pies

For the cakes:

2 cups all-purpose flour

1/2 cup dark unsweetened cocoa powder

1 1/4 teaspoons baking soda

3/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup light brown sugar

1 teaspoon pure vanilla extract

1/2 teaspoon instant espresso powder

1 large egg

1 cup well-shaken buttermilk

1/2 cup mini semi-sweet chocolate chips

For the peanut butter filling:

1 cup smooth peanut butter

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup confectioners’ sugar, sifted

1/4 teaspoon salt

Position the oven racks to the upper and lower thirds of the oven and line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, sift together the flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer, beat together the butter, brown sugar, vanilla and espresso powder until light and fluffy, about 2 minutes. Beat in the egg. Reduce the mixer speed to low and stir in the buttermilk. The mixture will look funky—curdled, terrible. But press on, it will smooth out when the dry ingredients are added.

Keeping the mixer on low, gradually add the dry ingredients.  Increase the speed to medium and beat just until the batter is completely smooth, about 30 seconds. Fold in the mini chocolate chips by hand.

Scoop the batter onto the prepared baking sheets into level 1/4 cup portions, 8 scoops to a sheet (a standard ice cream scoop is perfect for this task). Bake until the tops of the cakes spring back when lightly touched, 12-15 minutes. Let cool on the pan for five minutes before removing to a wire rack to cool completely.

To make the filling, beat together the peanut butter, butter, confectioners’ sugar and salt on medium-low speed until smooth. Crank the speed up to high and beat until lightened in color and texture, about 1 minute. Dollop the filling onto half the cakes (1/4 cup of filling per whoopie), and sandwich with the remaining cakes.

P.S. Be on the lookout for Shauna’s fabulous sweets cookbook coming Spring ’12!

Like what you see?  Show her some sugar…

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Disclaimer:  Sugar Loco was provided with the recipe and images from Shauna Sever.  All opinions expressed are 100% ours.  No compensation was given for this feature.


  • June 22, 2011

    Lori Lavender Luz

    This would be amazing with sunflower seed butter.

    Yay for comebacks!

    Thanks for this, Jenny!

  • June 22, 2011

    gretchen from lifenut

    I went through a phase where I made whoopie pies a lot. I blame a friend who lives in Maine, where they are like the state food. I shared her recipe on my blog, but I am intrigued by this recipe. Love that it calls for espresso! Intriguing. We can’t do the peanut filling here, though. Allergies. I’d love to hear other filling ideas.

    • June 22, 2011


      I am thinking buttercream!

  • June 27, 2011

    Chrissy Morin

    We were just at Post Pastries at the Farmers Market and the owner said she started making them so she can have T-shirts printed up that say “Making Whoopie!” pies…..

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