Get the Recipe: Chocolate Whoopie Pies with Cream Cheese Filling
Yield: 20sandwiches
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Cooling Time: 10 minutesmins
Total Time: 30 minutesmins
These personal-sized desserts are ready in 30 minutes! Chocolate whoopie pies with cream cheese filling are soft and fluffy with a dark chocolate flavor.
1cup(225 g or 8 oz block) cream cheese, room temperature
¼cup(57 g) unsalted butter, room temperature
2cups(240 g) confectioners’ sugar, sifted
½teaspoonpure vanilla extract
Pinchsalt
Instructions
Preheat the oven to 350° F. Line two baking sheets with parchment paper and set aside.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, espresso powder, and salt; set aside.
In another large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 4 to 5 minutes.
Add the eggs, one at a time, blending well between each addition. Add the vanilla and mix until combined.
Add the flour mixture to the batter alternately with the milk in three additions, beginning with the flour.
Use a two-tablespoon-sized cookie scoop to drop portions of batter roughly two inches apart onto the prepared baking sheets.
Bake for 10-12 minutes, then remove from the oven. Allow the cookies to cool on the pans for a few minutes, then transfer them to a wire rack to cool completely.
In the bowl of a stand mixer fitted with a paddle attachment, whip cream cheese and butter on high speed for two minutes. Reduce the speed to low and slowly add the confectioner’s sugar until it is incorporated. Scrape down the sides and bottom of the bowl and add the vanilla extract and salt. Mix on medium speed until incorporated (about 10 seconds, avoid over mixing).
Transfer to a frosting bag fitted with a frosting tip (I used Wilton tip 1A). Pipe a layer of frosting about ½-inch thick on the flat side of half of the cookies, then top with the other halves. You can also use an offset spatula to cover the flat side with the frosting.
Notes
Espresso powder: This is an optional ingredient. I recommend it to enhance the chocolate flavor.Cream cheese filling: If your filling is thin, place the bowl in the refrigerator for about 20 minutes. Mix again for about 10 seconds.Store in an airtight container in the refrigerator for up to 1 week.Freeze for up to 3 months. Individually wrap each pie in plastic wrap and store in an airtight container. Defrost in the refrigerator before bringing to room temperature.