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50Total Time
15Prep Time
35Bake Time

Chocolate Whoopie Pies

1 Reviews

About the bake

This chocolate whoopie pies recipe look so heavenly and they are really simple to make. They are perfect as a gift for someone or even just a little treat for yourself.

50Total Time
15Prep Time
35Bake Time


  1. Step 1:

    Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Lightly grease baking sheets.

  2. Step 2:

    Sieve together the cocoa, flour, baking soda, baking powder, and salt. Then in a seperate bowl cream together the butter, sugar and egg.


    Using eggs at room temperature

    For best results when baking, use eggs at room temperature as they will beat into the butter and sugar mixtures to make an emulsion more easily than if taken straight from the fridge. 

  3. Step 3:

    Lightly beat together the milk and vanilla extract. Add the cocoa and flour mixture to the butter mix, alternating with the milk mixture and beating until smooth. Fold in the chocolate chips.

  4. Step 4:

    Spoon the batter into mounds onto the baking sheet flattening the batter lightly with the back of a spoon. Make sure you leave enough room for the mixture to spread. This mixture should make about 12 cakes – that means 6 whole whoopies when filled. You may have to do this in two batches.


    Placing your biscuits on a tray

    Don’t place your biscuits too closely together or they will merge. Arrange the biscuits in staggered rows on the baking sheet to aid even cooking. Your biscuits should be at least one biscuit apart.

  5. Step 5:

    Cook for 15 minutes or until they are firm to the touch. Remove from the oven and leave to cool completely on a wire rack before filling.

    How to cool biscuits

    Remove the biscuits from the baking sheet as soon as they have set (usually 1-2 minutes) and cool the biscuits on wire racks.

  6. Step 6:

    For the filling, melt the white chocolate in the microwave on high for 1½ minutes, stirring halfway. Leave the chocolate to cool, whilst beating the butter and icing sugar in a large bowl until creamy. Beat in the chocolate, then cover and chill until ready to use. Spread the filling on half the whoopies and sandwich together with another whoopie.

  7. Step 7:

    For the topping, place the icing sugar and cocoa powder in a bowl and drizzle in about the quarter of the water stirring together. The icing should run off in thick ribbons. If not, gradually add a tiny little more water, until you reach the desired consistency. Drizzle the icing over the whoopies and finish by decorating with shards of white chocolate.


  • For the whoopie pie

    • 35g Cocoa powder (sifted)
    • 300g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • 1 tsp Baking soda
    • 1 Salt
    • 100g Butter (unsalted) (softened)
    • 175g Unrefined dark muscovado sugar
    • 1 Egg(s) (free range)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 125ml Milk (semi-skimmed)
    • 25g White chocolate chips
    • 25g Dark chocolate chips
  • For the filling

    • 100g White chocolate
    • 140g Butter (unsalted)
    • 140g Unrefined golden icing sugar (sifted)
  • For the topping

    • 200g Unrefined golden icing sugar
    • 3 tbsp Cocoa powder (sifted)
    • 50ml Water

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