These aren’t your average whoopie pies! Chocolate Candy Bar Whoopie Pies have a whipped vanilla filling loaded with chunks of your favorite chocolate bars and sandwiched between two fluffy chocolatey cakes. These chocolate whoopie pies are a fun twist on the traditional classic whoopie pie!
I first tried a whoopie pie at an Amish farmers market in Maryland, and the chocolate flavor and fluffy filling was love at first bite. I was so excited when my mom told me she had an old family recipe and passed it along to me! People rave every time I make these, and I enjoy them on the West Coast!
Ingredients
CAKE
- 2 cups sugar
- 1/2 cup unsalted butter – room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk – can also a tbsp of vinegar to a measuring cup and then fill up the rest with milk, and allow to sit for 5 minutes
- 3-3/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 tbsp cornstarch
- 3/4 cup unsweetened cocoa powder
- 1 cup boiling water
- 4-5 chocolate candy bars chopped into bite-sized pieces (don’t chop them too finely or you’ll end up with a bunch of crumbs. You want there to be hunks)
FILLING
- 5 tbsp flour
- 1 cup milk
- 1 cup shortening – it will make your filling lighter and fluffier, but butter works as well
- 2-1/2 cups confectioner’s sugar
- dash salt
- 1 tsp vanilla
How to Make Chocolate Candy Bar Whoopie Pies
- In a large mixing bowl, whisk flour, baking soda, baking powder, salt, cornstarch, and cocoa in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment at medium-high speed, cream together butter and sugar until light and fluffy
- Add eggs and vanilla to the cream mixture, making sure to scrape the sides of the bowl as you mix it so it’s fully combined.
- Slowly add the flour mixture, alternating between milk and mix until just combined
- With the mixer on low speed, add the boiling water and mix on low until it looks glossy and smooth. It will look like cake batter and not cookie dough.
- Place in the refrigerator for 30 mins-1 hour
- Using a medium cookie scoop, drop the batter onto prepared baking sheets at least 2-3 inches apart.
- Bake at 375 degrees for 8-11 minutes
- Remove from oven and allow to fully cool on a wire rack
- FILLING
- In a large bowl, whisk 5 tbsp flour and 1 cup milk over low heat until it forms a thick paste – this will only take a couple of minutes, so be sure to vigorously whisk together, making sure all of the clumps are gone, and remove from heat as soon as it thickens up.
- Remove paste from pan and place into into a small bowl and allow to fully cool down
- In the bowl of stand of a mixer, blend 1 cup shortening or butter, powdered sugar, salt, and vanilla until well blended
- Add cooled paste mixture and beat on high for 3-4 minutes or until light and fluffy, making sure all of the paste isn’t stuck to the bottom of the bowl
- Spread filling onto the flat side of a cake and top with a second cake to form a sandwich. Repeat with the rest.
- Take the candy bar chunks and press them into the icing between the two cakes
What is a Whoopie Pie?
Also called “Gobs”, whoopie pies have two round, spongy chocolate cookies cakes sandwiched between a frosting filling. However, you’ll find different variations of flavors of a whoopie pie recipe, including pumpkin and red velvet whoopie pies, as well as different flavors of fillings like marshmallow fluff, cream cheese frosting, or buttercream frosting.
Why Is It Called a Whoopie Pie?
Whoopie Pies started in Lancaster Counter Pennsylvania Dutch Country. It’s been said that Amish wives invented the whoopie pie with leftover cake and frosting they had. As the story goes, the children loved them so much that they would say “Whoopie!” when they found them in their lunch!
Storage
Covered in plastic wrap, or in an airtight container, these whoopie pies will stay fresh at room temp for 2-3 days. You can also freeze them without the filling.
Chocolate Candy Bar Whoopie Pies
Ingredients
- 2 cups sugar
- ½ cup unsalted butter – room temperature
- 2 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk – can also a tbsp of vinegar to a measuring cup and then fill up the rest with milk and allow to sit for 5 minutes
- 3-3/4 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- ½ teaspoon salt
- 1 tbsp cornstarch
- ¾ cup unsweetened cocoa powder
- 1 cup boiling water
- 4-5 chocolate candy bars chopped into bite-sized pieces don’t chop them too finely or you’ll end up with a bunch of crumbs. You want there to be hunks
- FILLING
- 5 tbsp flour
- 1 cup milk
- 1 cup shortening – it will make your filling lighter and fluffier but butter works as well
- 2-1/2 cups confectioner’s sugar
- dash salt
- 1 tsp vanilla
Instructions
- FILLING
- 5 tbsp flour
- 1 cup milk
- 1 cup shortening – it will make your filling lighter and fluffier, but butter works as well
- 2-1/2 cups confectioner’s sugar
- dash salt
- 1 tsp vanilla
- How to Make Chocolate Candy Bar Whoopie Pies
- Whisk flour, baking soda, baking powder, baking soda, and cocoa in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until light and fluffy
- Add eggs and vanilla to the cream mixture, making sure to scrape the sides of the bowl as you mix it so it’s fully combined.
- Add the dry ingredients, alternating between milk and mix until just combined
- Stir in the boiling water and mix on low until it looks glossy and smooth. It will look like cake batter and not cookie dough.
- Place in the refrigerator for 30 mins-1 hour
- Using a medium cookie scoop, drop the batter onto a parchment paper-lined baking sheet at least 2-3 inches apart.
- Bake at 375 degrees for 8-11 minutes
- Remove from oven and allow to fully cool
- FILLING
- Whisk 5 tbsp flour and 1 cup milk over low heat until it forms a thick paste – this will only take a couple of minutes, so be sure to vigorously whisk together, making sure all of the clumps are gone, and remove from heat as soon as it thickens up.
- Remove paste from pan into a small bowl and allow to fully cool down
- Mix 1 cup shortening or butter, powdered sugar, salt, and vanilla until well blended
- Add cooled paste mixture and beat on high for 3-4 minutes or until light and fluffy, making sure all of the paste isn’t stuck to the bottom of the bowl
- Spread filling onto one of the cakes and top with a second cake to form a sandwich. Repeat with the rest.
- Take the candy bar chunks and press them into the icing between the two cakes
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