Whoopie Pies

Recipes Modern & Historic

Whoopie Pies

Serving Size: Makes 30 whoopie pies



4 ¼ cups (1050 mL) all-purpose flour
1 ¼ cup (300 mL) HERITAGE™ Grated Chocolate Drink
¼ cup (50 mL) cocoa powder
1 tablespoon (15 mL) baking soda
1 teaspoon (5 mL) baking powder
1 teaspoon (5 mL) salt
1 cup (250 mL) butter, room temperature
2 cups (500 mL) granulated sugar
2 eggs
4 cups (1 litre) buttermilk
2 teaspoons (10 mL) vanilla extract

Peanut butter filling:

1 ¾ cup (425 mL) creamy peanut butter
1 cup (250 mL) butter, room temperature
¾ cup (175 mL) confectioners’ sugar



Preheat oven to 375°F (190°C).

Combine flour, chocolate, cocoa powder, baking soda, baking powder and salt. Set aside. 

Cream butter and sugar until light and creamy.  Slowly add eggs, buttermilk and vanilla. Stir in flour mixture and blend until thoroughly mixed.

Scoop batter with a ¾-ounce (30 mL) scoop, and transfer to parchment lined full sheet pans. Bake for 8 to 10 minutes in convection oven.  Cool completely.


Cream butter and peanut butter until light and fluffy.  Stir in confectioners’ sugar until blended.

Transfer to a piping bag fitted with medium round or star tip.  Pipe filling on the flat side of half the cookies.  Top with a second cookie. 

Tightly cover and refrigerate until ready to serve.  Bring to room temperature before serving.