Description
These German Chocolate Whoopie Pies are a delightful twist on the classic whoopie pie, featuring rich, chocolatey cake filled with a creamy coconut-pecan filling. Perfect for any chocolate lover, these indulgent treats are a great way to satisfy your sweet tooth!
Ingredients
Scale
For the Whoopie Pie Cakes:
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
For the Coconut-Pecan Filling:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 large egg, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
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Prepare the whoopie pie cakes:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Stir in the boiling water to thin the batter to a pourable consistency.
- Drop spoonfuls of batter (about 1-2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Allow the cakes to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
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Make the coconut-pecan filling:
- In a medium saucepan, combine the butter, granulated sugar, evaporated milk, and lightly beaten egg. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Let the filling cool for 10-15 minutes, or until it reaches a spreadable consistency.
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Assemble the whoopie pies:
- Once the whoopie pie cakes have cooled completely, spread a generous amount of the coconut-pecan filling on the flat side of one cake.
- Top with another cake, flat side down, to form a sandwich.
- Repeat with the remaining cakes and filling.
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Serve:
- Serve immediately or refrigerate the whoopie pies for an hour to allow the filling to firm up before serving.
Notes
- Be careful not to overmix the batter, as it can cause the cakes to become dense.
- If you want a thicker filling, let it cool completely before spreading it on the cakes.
- These whoopie pies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 310
- Sugar: 32g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg