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German Chocolate Whoopie Pies


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 10-12 servings 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. 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